Ingredients

• Cornmeal Crust
• 1/2 cup cornmeal (yellow or white)
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/3 cup butter, chilled
• 5 tablespoons cold water (or 1/4 cup plus 1 tablespoon)


• Quiche
• 1 cup grated Monterey Jack cheese (about 4 oz.)
• Cornmeal Crust (recipe follows)
• 8 oz. (1/2 lb.) chorizo sausage (pork or beef), casings (if any) removed
• 1/4 cup sliced green onions (white and green parts)
• 4 eggs
• 2 cups whipping cream or half and half
• salt and pepper to taste

Directions

In a medium mixing bowl, sift together cornmeal, flour, salt and pepper. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Add water, a little at a time, stirring gently just until mixture is able to be formed into a ball with your hands. Turn out onto a lightly floured work surface and roll out dough to a 13-inch circle. Fit loosely into a 9-inch pie pan or quiche pan. Fold edge under and flute.


Preheat oven to 450° F.

Spread grated cheese evenly over bottom of unbaked Cornmeal Crust and set aside. Fry chorizo sausage in a skillet over medium heat until cooked and crumbly (about 5-7 minutes), stirring frequently. Drain off any excess grease. Evenly sprinkle cooked chorizo sausage on top of cheese, then top evenly with green onions.

Lightly beat eggs in a mixing bowl, then stir in whipping cream (or half and half) and season to taste with salt and pepper. Pour seasoned egg and cream mixture over cheese and chorizo mixture, leaving about 1/16 to 1/8" of crust exposed above quiche filling to prevent spillage. Carefully move uncooked quiche to bottom rack of oven. Bake for 15 minutes, then reduce heat to 350° F. and bake for an additional 25-30 minutes. Allow to stand 10 minutes before cutting and serving.

Leftovers may be reheated in the microwave for about 1 1/2 minutes per slice, or may be served cold directly from the refrigerator.