Chorizo Quiche In 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
6 sl Monterey Jack cheese
1/2 lb Chorizo -- casings removed
1/4 c Sliced green onions
2 c Whipping cream or Half & Half
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.