Tex-mex quiche

 
                               Tex-Mex Quiche
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    pastry crust
                         ***FILLING # 1***
    3      large         eggs
    1      cup           half & half or light cream
    1 1/2  cups          shredded jalapeno pepper
                         jack cheese -- about 6 oz.
    1      medium        size fresh -- ripe tomato, cut
                         into 8 wedges
    1      small         ripe avocado -- peeled, seeded &
                         cut into 1/4" wedges
                         ***OR FILLING # 2***
      1/2  pound         hot sausage -- crumbled, cooked
    6      thin slices   white onion -- break into
                         rings
    8      ounces        Monterey Jack cheese -- grated
    4      ounces        Cheddar cheese -- grated, up to 6
    1      small   can   green chiles -- chopped
      1/2  teaspoon      salt
    1      cup           milk
    4                    eggs
    1      pinches       cayenne and chili powder
 
 Prepare crust as directed in recipe for Classic Quiche. Prepare Filling# 1: In 
 small bowl using wire whisk or fork, beat eggs and half and half to blend well.
  Sprinkle cheese over bottom of prebaked crust. Place tart pan on oven rack; ca
 refully pour egg mixture over cheese.
 
 Filling # 2: Layer ingredients in prepared crust. Beat eggs with milk and seaso
 nings. Pour over.
 
 Bake as directed for Classic Quiche. To Serve: Arrange tomato and avocado slice
 s over quiche before slicing. Makes 8 servings. Recipe from "One Million Recipe
 s CD"
 
 busted by Judy R. 
 
 
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