Southwestern Quiche

• 1 1/2 c Flour
• 3/4 c Butter, unsalted
• 1 t Salt
• Water
• 2 Bell peppers (1 red, 1 yellow)
• 1 Onion, brown
• 1 c Corn, roasted
• 1 1/2 c Black beans, cooked, reserve liquid
• 1/2 c Green onions
• 2 cloves garlic, minced
• 1 1/4 c Cheddar and/or Jack cheese
• 1/2 lb. Chorizo
• 8 Eggs
• 1 t White pepper
• 1 T Salt

1. Mix flour, butter, and salt together with a fork, or in an electric mixer.
2. Add just enough water to bind, usually 1-2 T.
3. Roll flat to 1/4", and place in pie tin. Make sure to poke the bottom with a fork before putting the veggies inside!
4. Dice the bell peppers and onion, between 1/4 and 1/2".
5. Mix the peppers and onions with the corn, green onions and garlic.Saute until the onions are translucent.
6. Spread the veggies evenly into the pie crust.
7. Saute the Chorizo until mostly browned, drain, and add to the crust with the beans and 1 c cheese. (I like to use the same pan as the vegetables to get a little more flavor!)
8. Beat the eggs with no more than 1/2 c of liquid from the beans. Add salt and pepper.
9. Pour egg mixture over the veggies, and sprinkle remaining cheese over the top.
10. Bake at 375 until cooked through, roughly an hour. If you have a thermometer, the internal temperature should be at 165 degrees.
11. The quiche can be garnished with sour cream, avocados, a nice pico de gallo, or a simple salad.

flour, butter, salt, water, bell peppers, onion, corn, black beans, green onions, garlic, cheddar andor, chorizo, eggs, white pepper, t

Taken from www.epicurious.com/recipes/member/views/southwestern-quiche-50106626 (may not work)