1 pie shell, unbaked
2 cans Mexican chilies, chopped
1 lb. Monterey Jack cheese
1 lb. Cheddar cheese
4 eggs
1 sm. can evaporated milk
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. flour

Dice chilies. Shred cheese. Alternate in pie shell. Whip eggs, milk, salt and pepper. Add flour and mix again. Pour over cheese mixture. Bake 1 hour at 325 degrees or until quiche is set.