Chorizo Quiche In Cornmeal Crust
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Chorizo Quiche In Cornmeal Crust
  Quiche    Cornmeal    Crust    Mexican  
Last updated 6/12/2012 1:16:11 AM. Recipe ID 45924. Report a problem with this recipe.
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      Title: Chorizo quiche in cornmeal crust
 Categories: Mexican, Meats
      Yield: 6 Servings
 
MMMMM-----------------------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)

MMMMM--------------------------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
 
  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.
  




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Recipe ID 45924 (Apr 03, 2005)

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