Sausage Quiche Recipe
Ingredients:
For the Cornmeal Crust:
1/2 c of cornmeal
3/4 c of flour; sifted
1/2 tsp of salt
1/8 tsp of pepper (black)
1/3 c of shortening
Water (cold)
For the Filling:
6 pcs of cheese slices (Monterey Jack)
18 oz of chorizo; remove casings
1/4 c of onions (green); sliced
4 pcs of eggs (large); beaten lightly
2 c of cream (whipping, or half-and-half)
Salt and Pepper (to taste)
Instructions:
Combine flour, cornmeal, black pepper, and salt; add shortening then cut till mixture seems like coarse crumb. Gradually add the water till dough forms to a ball.
Roll on a slightly floured surface to a 13 inch circle. Loosely fit onto a 9 inch quiche or pie dish; fold the edge beneath then flute.
Place the slices of the cheese on the base of the crust. Cook the sausage till crumbled and browned; drain the grease.
Sprinkle the sausage over the cheese along with the onions. Combine eggs and cream; stir thoroughly then season salt & pepper.
Pour the mixture of egg onto the chorizo/cheese. Bake inside the oven at 450 degrees F for 15 mins. Reduce the heat into 350 degrees F for another 25-30 mins. Let it stand for 10 mins before serving.
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