1 pastry crust
***FILLING # 1*** 3 large eggs
1 cup half & half or light cream
1 1/2 cups shredded jalapeno pepper
jack cheese -- about 6 oz. 1 medium size fresh -- ripe tomato, cut
into 8 wedges 1 small ripe avocado -- peeled, seeded &
cut into 1/4" wedges ***OR FILLING # 2*** 1/2 pound hot sausage -- crumbled, cooked
6 thin slices white onion -- break into
rings 8 ounces Monterey Jack cheese -- grated
4 ounces Cheddar cheese -- grated, up to 6
1 small can green chiles -- chopped
1/2 teaspoon salt
1 cup milk
1 pinches cayenne and chili powder
Prepare crust as directed in recipe for Classic Quiche. Prepare Filling# 1: In small bowl using wire whisk or fork, beat eggs and half and half to blend well. Sprinkle cheese over bottom of prebaked crust. Place tart pan on oven rack; ca refully pour egg mixture over cheese.
Filling # 2: Layer ingredients in prepared crust. Beat eggs with milk and seaso nings. Pour over.
Bake as directed for Classic Quiche. To Serve: Arrange tomato and avocado slice s over quiche before slicing. Makes 8 servings. Recipe from "One Million Recipe s CD"
busted by Judy R.