1 1/2 cups shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 tablespoon butter
1/4 teaspoon salt
1 1/2 teaspoons paprika
1/2 teaspoon dried minced onion
1 tablespoon dried thyme
Heat oven to 350 degrees F.
Place cheese, Monterey Jack cheese, butter and salt in medium bowl criss-crossing lightly. Mix thoroughly. Spread evenly over crust.
Bake in preheated oven for 1 hour or until cheese is bubbly and lightly browned. Transfer to 10 ounce tin foil ricer to seal top of pie. Place fresh bread in pie bowl. Place pie on baking sheet. Bake 15 minutes.
Meanwhile, in small bowl combine 1 teaspoon paprika, onion and thyme and spread over cheese/plum crust. Bake 15 minutes longer, until golden brown. Serve hot.