10" unbaked pie shell
2 tbsp. melted butter
8 oz. cream cheese, diced
2 (4 oz.) cans green chilies, drained
5 eggs
1 1/2 c. heavy cream
1/2 tsp. salt
Dash pepper
1 c. shredded Swiss, cheddar or Jack cheese

Brush pie shell with butter and arrange cream cheese over the bottom. Chill until butter is set.

Meanwhile, spread chilies on paper towels to drain thoroughly. If whole chilies are used, chop coarsely. Combine eggs, cream and seasonings; beat until blended. Sprinkle chilies over cream cheese in pie shell and top with shredded cheese. Pour egg mixture evenly over all.

Bake in preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees and continue baking 30 minutes or until knife inserted in center comes out clean. Cool 5 to 10 minutes before cutting. 8 servings.