*  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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