THE CHEF FROM HELL

Here's one of my all-time favorite dishes; the recipe comes from my first cookbook Voodoo in the Kitchen (out of print, sorry folks!).  The pie is has its roots in Southwestern cuisine along with the fact that it seems, to me at least, to be a quiche without a crust.  "Oooh, a low calorie treat!"  Well, not exactly... but life is too short to quibble about such arcane matters, eh?

Ingredients:

3 large Eggs

1/4 tsp Crushed Red Pepper

1/3 cup Whole Milk

8 oz Extra Sharp Cheddar Cheese, grated

2 large fresh jalapeno Peppers, stems removed & diced fine

Cooking Procedure:

Preheat your oven to 450 degrees

Liberally, grease a 9 inch pie tin with non-stick cooking spray or vegetable oil

In a bowl, beat the eggs well

Add the milk & crushed red pepper

Whisk vigorously for 30 seconds

Evenly spread the cheese & jalapeno peppers across the bottom of the pie time

Add the egg/milk mixture

Bake the pie for 15 minutes

Pie is done when the top of the pie is lightly browned & fluffy; a toothpick inserted into the middle of the pie comes out clean

Let pie cool on a rack before slicing portions

Serve each portion with a dollop of sour cream on the side