Soyrizo Quiche in Cornmeal Crust

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Soyrizo Quiche in Cornmeal Crust

 

Cornmeal Crust:

1/2 cup cornmeal

1/8 teaspoon black pepper

3/4 cup sifted flour

1/3 cup shortening

1/2 teaspoon salt

4 tablespoons cold water or more

 

Filling:

6 slices monterey Jack cheese

2 cups whipping cream

1/2 pound Soyrizo, casing removed

half and Half

1/4 cup sliced green onions

salt and pepper

4 eggs

 

To make crust, sift together cornmeal, flour, 1/2

teaspoon salt and pepper.

Cut in shortening until mixture resembles coarse

crumbs. Add water, 1 tablespoon at a time, stirring

lightly until mixture forms ball. Turn out onto

lightly floured board and roll dough to 13-inch

circle. Fit loosely into 9-inch pie plate or quiche

pan. Fold edge under and flute.

Arrange cheese slices on bottom of crust. Fry Soyrizo

until hot and crumbly. Sprinkle Soyrizo on top of

cheese, then top with green onions. Lightly beat eggs

in bowl, stir in whipping cream and season to taste

with salt and pepper. Pour over cheese and Soyrizo

mixture. Place on bottom rack of oven and bake at 450

degrees 15 minutes. Reduce heat to 350 degrees and

bake additional 25 to 30 minutes. Let stand 10 minutes

before cutting.

Serves 6.

 

 

 

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