Dawn Butler, Eggs and Pasta and Legumes

Light Chile Quiche

2 cups (8 ounces) shredded sharp Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese with peppers
4 large eggs, lightly beaten
2 cups milk
1 cup Bisquick Original All-Purpose Baking Mix
1 cup Ricotta cheese
2 (4-ounce) cans diced green chiles, drained

Preheat oven to 350 degrees F.
Coat a 12x8x2 inch baking pan with cooking spray or vegetable oil.
Sprinkle Cheddar cheese, and Monterey Jack cheese evenly into baking dish.
In a large mixing bowl, beat eggs, milk and Bisquick at low speed until smooth.
Stir in ricotta and green chiles.
Spoon mixture evenly cheese in baking dish.
Bake uncovered for 45 minutes or until a knife inserted in the center comes out clean. Do not overbake.
Let stand 10 minutes before cutting.
Serves six.