Spray with non-stick spray or line an 8 x 8-inch baking dish with parchment paper, leaving an overhang on the edges to use a handles to remove.
Do not use pre-shredded cheese in this recipe. Combine the shredded cheeses and add half of them to the baking dish. Top with the drained pimento. Add the remaining cheese on top. Gently press into pan.
Whisk the milk, eggs, flour, and red pepper together. Gently pour it over the cheese.
Bake, uncovered, at 350 degrees F for about 25 to 30 minutes or until lightly browned on top.
Remove and let cool. Cut into bite-sized squares. I prefer it served at room temperature. It tastes more 'eggy' when hot or warm.