Mexican Quiche

MEXICAN QUICHE

4 eggs
1 cup light cream
1 cup milk
1 16 oz.can mexican corn
1 16 oz. can pinto beans
1 4 oz. can diced green chiles - mild
2 cups shredded cheddar cheese
Paprika
1-2 pastry shells, pie crusts or crescent rolls

Pre-bake pie crust if needed or for crust using crescent roll dough, roll dough out into triangles, press into bottom and up the side of a 10 1/2" or 11" pie pan.

Mix together eggs, cream and milk and cheddar cheese
Drain cans
Pour 1/2 can each of corn beans and chiles into pie pan
Pour liquid mixture into pans
Add more shredded cheese on top
Shake a dash of paprika on top
Bake uncovered at 325 degrees for 45 minutes or until a fork comes out clean from the center.