If there is one thing in common between you and me - we both love cooking and eating delicious food, so I’m sure we’ll get along very well since we share the same passion.
Today, I’m super excited to share with you my first recipe which you can try right away and I’ll be more than happy to hear some feedback from you.
So let’s go…
Chorizo Quiche In Cornmeal Crust Recipe
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
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)
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.
So here you have it!
Please let me know if this went well for you when trying this out.
And before I pen off, I wish to let you know about my awesome cookbook right here.
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