2 1/2 c. (10 oz.) grated Monterey Jack cheese
6 eggs, well beaten
1/2 c. half & half
1/3 c. finely chopped onion
1 (4 oz.) can diced green chilies
1 (2 oz.) jar diced pimento
1/4 tsp. seasoned salt
1/8 tsp. Lawry's garlic powder with parsley
Seasoned pepper to taste
4 (8 inch) flour tortillas
Salad oil

In a large bowl, combine all ingredients, except tortillas and oil; blend well. Brush tortillas lightly with oil. Place in small souffle or custard cups to form tortilla quiche cups. Pour about 3/4 egg mixture into each cup. Bake, uncovered, in 325 degree oven 20 to 30 minutes. Makes 4 individual quiches.