Chorizo Quiche In Cornmeal Crust

* Exported from MasterCook *

CHORIZO QUICHE IN CORNMEAL CRUST

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CORNMEAL CRUST-----
1/2 c Cornmeal
3/4 c Sifted flour
1/2 ts Salt
1/8 ts Black pepper
1/3 c Shortening
4 tb -cold water (or more)
-----FILLING-----
6 sl Monterey Jack cheese
1/2 lb Chorizo -- casings removed
1/4 c Sliced green onions
4 Eggs
2 c Whipping cream
-ÿÿHalf and Half
Salt, pepper

To make crust, sift together cornmeal, flour, 1/2
teaspoon salt and pepper. Cut in shortening until
mixture resembles coarse crumbs. Add water, 1
tablespoon at a time, stirring lightly until mixture
forms ball. Turn out onto lightly floured board and
roll dough to 13-inch circle. Fit loosely into 9-inch
pie plate or quiche pan. Fold edge under and flute.

Arrange cheese slices on bottom of crust. Fry sausage
until cooked and crumbly. Drain off fat. Sprinkle
sausage on top of cheese, then top with green onions.
Lightly beat eggs in bowl, stir in whipping cream and
season to taste with salt and pepper. Pour over cheese
and chorizo mixture. Place on bottom rack of oven and
bake at 450F 15 minutes. Reduce heat to 350F and bake
additional 25 to 30 minutes. Let stand 10 minutes
before cutting.

(C) 1992 The Los Angeles Times Karen Mintzias



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