Chorizo Quiche In Cornmeal Crust

CHORIZO QUICHE IN CORNMEAL CRUST

6 Preparation Time :

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 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 15 minutes. Reduce heat to

350F and bake

25 to 30 minutes. Let stand 10 minutes

before cutting.

(C) 1992 The Los Angeles Times Karen Mintzias - - - - - - - - - - - - - - - - - -