Ingredients
- 1 pound chorizo sausage or for milder flavor, substitute pork sausage
- 2 medium onions, chopped
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 small can green chiles, seeded and diced
- 10 eggs
- 2 cups half-and-half (May substitute whole milk)
- 1 cup olives, sliced
- 1 cup whole kernel corn, drained
- 3 cups shredded Monterrey Jack cheese
- Avocado or diced tomato, for garnish
Directions
Remove casings from chorizo; break up and cook over medium-high heat. (Or cook pork sausage, breaking it up as it cooks.) Add onions and saute until tender; drain well. Remove from heat; stir in salt, pepper and green chiles. In large bowl, beat eggs with half-and-half until blended. Stir in meat, olives, corn and cheese. Spread in greased 10 x 15-inch pan. Bake at 375 degrees for 25 - 30 minutes or until set. Cool to lukewarm; cut into small squares. Serve warm or at room temperature.
Print this recipe
Submitted 6/13/05.
Source: My Files
Submitted By: Joy Bowers
joybow@mtaonline.net
Mexican Quiche