Tomato Cheese Quiche...

2 4 oz. Cans Mild Green Chilies

1 lb. Shredded Cheddar Cheese

1 lb. Shredded Monterey Jack Cheese

2/3 C. Evaporated Milk

4 Eggs

1 Tbsp. Flour

1/2 tsp. Salt

1/2 tsp. Pepper

1 Tomato (sliced)

Separate the eggs. Beat the egg whites until stiff. In a large bowl mix together: chilies, cheese, milk, egg yolks, flour, salt and pepper. Gently fold in the egg whites. Spread into a greased 9x13 baking dish. Bake at 350* for 30 minutes. Top with sliced tomato and bake an additional 30 minutes.

(Prepared by Peggy for breakfast at our Girls Retreat.)