9 inch pastry shell, partially baked
4 oz. can green chilies, diced/drained
1/2 c. black olives, chopped
1/3 c. pimentos, chopped
3 tbsp. butter
1 tbsp. flour
1/2 c. Cheddar cheese, mild, grated
1 c. half and half
3 eggs
3/4 tsp. salt
1/8 tsp. pepper
1/2 c. Mozzarella cheese, grated

Spread the chilies, chopped olives and pimentos over the bottom of the pastry shell. Melt butter in a heavy skillet; stir in flour until well mixed. Add half and half, stirring constantly. Beat eggs with a whisk and blend them into mixture in skillet. Add salt, pepper and nutmeg. Stir in grated cheese. Carefully pour custard mixture into pie shell. Bake at 375 degrees 25-30 minutes or until top is puffed and browned and a knife inserted in the center comes out clean. Cool on a wire rack 5-10 minutes before serving.