Mexican Quiche

By Judycakes

Ingredients

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

Preparation

Step 1

On floured pastry sheet roll pastry to 12" circle; place in 9" quiche pan. Fold under extra pastry; flute edges.

Line unpricked pastry with 2 layers heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5-7 minutes more or till nearly done; keep warm.

For quiche filling, in skillet cook sausage, onions, and garlic till meat is browned; drain well. Stir in chilies; set aside. In saucepan combine cheese and flour; add cream. Cook and stir over medium heat till cheese is melted; add hot pepper sauce. Gradually blend hot cream mixture into eggs; add meat mixture. Pour into pastry.

Bake at 325° for 20-25 minutes or till knife inserted off-center comes out clean. Let stand 10 mn before serving.