Tex-Mex Quiche

• 1 each pie shell (9 inch)
• 3 large eggs
• 1 cup light cream (half&half) or light cream
• 1 1/2 cups monterey jack cheese shredded, with jalapeno pepper
• 1 medium tomatoes ripe, cut in wedges
• 1 small avocados seeded cut into 1/4 inch wedges
• 1/2 pound hot italian sausages crumbled, cooked
• 6 slices white onion break into rings
• 8 ounces monterey jack cheese grated
• 4 ounces cheddar cheese grated
• 1 small green chili peppers chopped
• 1/2 teaspoon salt
• 1 cup milk
• 4 large eggs
• 1 pinch cayenne pepper
• 1 pinch chili powder

1. Prepare crust as directed in recipe for Classic Quiche.
2. Prepare Filling# 1: In small bowl using wire whisk or fork, beat eggs and half and half to blend well.
3. Sprinkle cheese over bottom of prebaked crust.
4. Place tart pan on oven rack; ca refully pour egg mixture over cheese.
5. Filling # 2: Layer ingredients in prepared crust.
6. Beat eggs with milk and seaso nings.
7. Pour over.
8. Bake as directed for Classic Quiche.
9. To Serve: Arrange tomato and avocado slice s over quiche before slicing.

pie shell, eggs, light cream, cheese, tomatoes, avocados, sausages, white onion, cheddar cheese, green chili peppers, salt, milk, eggs, cayenne pepper, chili powder

Taken from recipeland.com/recipe/v/tex-mex-quiche-45892 (may not work)