Mexican Quiche Recipe

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

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.