Mexican Quiche

Name: Mexican Quiche
Ingredients: 9-inch folded refrigerated unbaked pie crust; 1/2 lb. ground pork sausage; 1/2 c. sliced green onions; 2 cloves garlic, minced; 4 oz. can diced green chili peppers, drained; 8 oz. American cheese, shredded (2 c.); 2 Tbsp. all-purpose flour; 1 c. light cream or milk; 1/2 tsp. bottled hot pepper sauce; 4 beaten eggs

10 ingredients

22 steps

Ingredients

9-inch folded refrigerated unbaked pie crust
1/2 lb. ground pork sausage
1/2 c. sliced green onions
2 cloves garlic, minced
4 oz. can diced green chili peppers, drained
8 oz. American cheese, shredded (2 c.)
2 Tbsp. all-purpose flour
1 c. light cream or milk
1/2 tsp. bottled hot pepper sauce
4 beaten eggs

Directions

1

On floured
2

pastry
3

sheet,
4

roll
5

pastry
6

to 12-circle; place in Ultra 21 (9-inch) Quiche/Pie dish.
7

Fold under extra pastry; flute
8

edges.
9

To
10

bake:
11

Line unpricked pastry with 2 layers heavy-duty foil.
12

Bake
13

at
14

450° for 5 minutes. Remove foil; bake for
15

5 to 7 minutes more or until nearly done; keep warm.
16

For quiche filling, in skillet cook sausage, onions and garlic until meat
17

is browned; drain well.
18

Stir in chilies; set aside. In saucepan, combine cheese and flour;
19

add cream. Cook and stir over medium heat until cheese is melted; add hot pepper sauce. Gradually
20

blend
21

hot cream mixture into eggs; add meat
22

mixture. Pour into pastry. Bake at 325° for 20 to 25 minutes or until knife inserted off center comes out clean. Let stand for 10 minutes before serving.