Mexican Quiche

• 1 unbaked 9" pie crust shaped in deep quiche dish or pie pan
• 2 cup grated Mexican mixed cheeses
• 8 oz spicy sausage cooked and well drained (use chorizo if available)
• 1 T butter
• 1 T olive oil
• ½ cup minced white onion
• ½ cup chopped green pepper (use cubanelles or poblanos if available) OR 2.25 oz can of sliced, drained black olives - YOU CAN USE BOTH IF YOU LIKE LOTS OF FLAVORS
• 1 ½ cup heavy cream or Half and Half or mixture of the two
• 4 eggs - beaten
• ½ t ground cumin
• 1t chili powder, southwest seasoning or mixed dried chilies (I use chipotle, ancho, California and Mexican - add hot ones if you like)
• 1 T fresh chopped cilantro
• 1 t +/- salt 1/8 t fresh ground white pepper

Preheat oven to 400F

Melt butter and oil in small skillet.

Saute onion, peppers (if using) and garlic until onion is translucent. Let cool slightly – about 10-15 minutes.

Sprinkle about ½ cup of cheese over pie crust.

Spread sausage and onion mixture over cheese.

If using olives, spread over sausage/onion layer

Sprinkle remaining cheese over sausage

Beat cream, eggs, seasonings, cilantro, salt and pepper together with whisk. Pour over pie crust slowly so all liquid is absorbed.

Bake for about 35-40 minutes until quiche is puffy and golden and center does not seem liquid when moved. Allow to cool at least 10-15 minutes before cutting.

Quiche can be eaten hot, cold or at room temperature. You may enjoy serving this with sides of sour cream with chopped chives, and salsa.

T=tablespoon t=teaspoon