Aztec Quiche

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups Monterrey jack cheese, grated
3/4 cup cheddar cheese
4 ounces green chiles, diced
1 cup half and half
3 eggs -- beaten
1/2 teaspoon salt
1/8 teaspoon cumin powder
1 pie crust

Beat eggs. Add half and half.

Blend in the rest of the ingredients and freeze in a gallon sized bag. Put pie crust in separate bag to freeze.

Thaw mixture completely.

Thaw crust for 10 minutes and precook for 5 minutes.

Fill with egg mixture.

Bake in 325 oven for 30 minutes.

Quiche Lorraine

Serving Size: 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pie crust
3 eggs
1 cup milk
1 cup cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup bacon bits
1 1/2 cups swiss cheese -- shredded
1 tablespoon flour

Blend all ingredients except pie crust

Freeze in 1 gallon Ziploc bag; place in 2nd Ziploc bag with pie crust.

To serve; thaw egg mixture completely.

Thaw pie crust 10 minutes then add egg mixture.

Bake at 375 for 30-45 minutes.

Let stand for 5 minutes before slicing.

Apple Peach Pie

Serving Size : 8

Amount Ingredient

2 pie crust
1 cup sugar
2 tablespoons tapioca
½ teaspoon cinnamon
5 Granny Smith apples -- peeled and sliced
1 peach -- peeled and sliced, or 1/2 cup frozen solid pack peaches
½ cup crushed corn flakes
2 tablespoons dry lemon Jell-O
2 tablespoons butter

Preheat oven to 400 degrees F. Line 9" pie pan with one crust of Refrigerated Pie Crust. In large bowl, combine sugar, tapioca, cinnamon, and apple and peach slices.

Sprinkle corn flakes in the bottom of the pie crust, and fill with apple-peach mixture. Sprinkle with the dry lemon Jell-O and dot with butter. Add top crust and flute. (At this point is when I would freeze it.) Cut decorative slits in top crust. Bake at 400 degrees for 10 minutes, then lower temperature to 350 degrees and bake for another 45-50 minutes, until juices are bubbling and crust is deep golden brown. Let cool for at least one hour before serving.