Zesty Tex-Mex Quiche

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This week’s meat-free Friday dish comes to us from Texas!  I adapted this recipe from one I found in Necessities and Temptations by the Junior League of Austin.  As an aside, you can get this cookbook for just $1.99 at the Barnes and Noble website, and I use many of the recipes (like the yummy banana bread recipe) frequently.  So enjoy a little southern zest this cold January with some Tex-Mex quiche!
Ingredients:
1 10 inch pie shell,lightly browned
3 cups sliced mushrooms
1 small green pepper, chopped
1 small red bell pepper, chopped
1/4 – 1/2 cup sliced black olives
1 small can Hatch chilis (hot)
5 eggs
1/2 cup mayonnaise
1 tblsp all-purpose flour
1/4 cup milk
1/2 cup red salsa
1/2 cup grated mozzarella cheese
1 cup grated cheddar cheese
Instructions:
1)  Preheat oven to 350 degrees.
2)  Combine mushrooms, bell peppers, and onions.
3)  In a separate bowl, beat eggs and add mayonnaise, flour, milk, salsa, and Hatch chilis.
4)  Stir vegetables into the egg mixture.
5)  Layer 1/2 of the veggie/egg mixture into the pie shell.  Sprinkle a layer of cheese on top and then add the rest of the veggie/egg mixture.  Sprinkle remaining cheese on top.
6)  Bake 40 to 50 minutes, or until firm and a knife stuck in the center comes out without liquid on it.