Cooking Recipe Chorizo Quiche In Cornmeal Crust

Recipe Ingredients

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
-=OR=- Half and Half
Salt, pepper

Directions

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

Categories matching this recipe

Mexican ,Meats