Mexican Quiche

• 9-inch folded refrigerated unbaked pie crust
• 1/2 lb. ground pork sausage
• 1/2 c. sliced green onions
• 2 cloves garlic, minced
• 4 oz. can diced green chili peppers, drained
• 8 oz. American cheese, shredded (2 c.)
• 2 Tbsp. all-purpose flour
• 1 c. light cream or milk
• 1/2 tsp. bottled hot pepper sauce
• 4 beaten eggs

1. On floured
2. pastry
3. sheet,
4. roll
5. pastry
6. to 12-circle; place intltra 21 (9-inch) Quiche/Pie dish.
7. Fold under extra pastry; flute
8. edges.
9. To
10. bake:
11. Line unpricked pastry with 2 layers heavy-dutytoil.
12. Bake
13. at
14. 450u0b0 for 5 minutes. Remove foil; bake for
15. 5 to 7 minutes more or until nearly done; keep warm.
16. For quiche filling, in skillet cook sausage, onions and garlictntil meat
17. is browned; drain well.
18. Stir in chilies; set aside.tn saucepan, combine cheese and flour;
19. add cream. Cook and stir over medium heat until cheese is melted; add hot peppertauce. Gradually
20. blend
21. hot cream mixture into eggs; addteat
22. mixture. Pour into pastry.take at 325u0b0 for 20 to 25 minutes or until knife inserted off center comes out clean. Let stand for 10 minutes before serving.

crust, ground pork sausage, green onions, garlic, green chili peppers, american cheese, flour, light cream, pepper sauce, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1006876 (may not work)