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Quiche in Green Chile Crust
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Source: Betty Crocker Southwestern Cooking
| This quiche uses split chiles for a crust. Serve it with a crisp green salad and Vegetable Cornmeal Muffins (page 181). | |
| 1/2 pound | bulk chorizo sausage |
| 2 cans (4 ounces each) | whole green chiles, drained |
| 1 cup | shredded Monterey Jack cheese, (4 ounces) |
| 5 | eggs |
| 1/2 cup | milk |
| 1/4 teaspoon | pepper |
Heat oven to 350°. Generously grease pie plate, 9 X 1 1/4 inches. Cook and stir sausage in skillet until done; drain. Cut lengthwise slit in each chile. Open chiles; arrange on bottom and against side of pie plate, forming a shell. Sprinkle with sausage and cheese.
Beat eggs slightly; beat in milk and pepper. Pour into chile-lined pie plate. Bake uncovered until knife inserted halfway between center and edge comes out clean, about 30 minutes. Let stand 10 minutes before cutting.
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