2 (9") unbaked pie shells
2 tbsp. butter, melted
1 (8 oz.) pkg. cream cheese, diced
2 (4 oz.) cans diced green chilies, drained
2 c. cheddar cheese, shredded
1 c. Monterey Jack cheese, shredded
1 white onion, finely diced
8 eggs, well beaten
2 (12 oz.) cans undiluted evaporated milk
1 tsp. salt
1/2 tsp. pepper

Brush pie shells with butter. Distribute cream cheese equally and evenly over the bottom of pie shells. Chill until the butter has set. Sprinkle chilies over cream cheese in pie shells and top with shredded cheeses. Mix together remaining ingredients until well blended. Pour egg mixture equally into pie shells. Bake in preheated 450 degree oven for 15 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes or until center of pie is firm. (Check by inserting knife, done when it comes out clean.) Cool 5 to 10 minutes before serving. Yield: 2 quiches.