Mexicali Quiche with Avocado Crust

Total Time

Prep: 30 min. Bake: 30 min. + standing

Makes

12 servings

Ingredients

• 6 ounces fresh chorizo
• 1-1/2 cups all-purpose flour
• 1-1/2 cups crushed Ritz crackers (about 38 crackers)
• 1/2 teaspoon salt
• 2/3 cup butter-flavored shortening
• 1/2 cup cubed ripe avocado
• 2 cups shredded Swiss cheese
• 1 plum tomato, seeded and chopped
• 1 can (4 ounces) chopped green chiles, drained
• 5 large eggs
• 1 cup heavy whipping cream
• 1 cup half-and-half cream
• 1/2 teaspoon ground cumin
• Additional ripe avocado, peeled and sliced, optional

Directions

1. Preheat oven to 400°. In a small skillet, cook chorizo over medium heat until cooked through, 4-5 minutes, breaking into crumbles; drain. Meanwhile, in a large bowl, mix flour, crackers and salt. Cut in shortening and avocado; toss with a fork until dough holds together when pressed. Press dough onto bottom of a greased 13x9-in. baking dish; prick with a fork.
2. Spoon chorizo over crust; top with cheese, tomato and chiles. In a large bowl, whisk eggs, heavy cream, half-and-half and cumin until blended; pour over top.
3. Bake on a lower oven rack until a knife inserted near the center comes out clean, about 30 minutes. Let stand 10 minutes before cutting. If desired, serve with additional avocado.

Nutrition Facts

1 piece: 475 calories, 36g fat (15g saturated fat), 139mg cholesterol, 481mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 14g protein.

source https://www.tasteofhome.com/recipes/mexicali-quiche-with-avocado-crust/

Share on Facebook

Share on Twitter

Share on Google+

Share on LinkedIn

Subscribe to receive free email updates: