Quiche in a Green Chile Shell

• 1/2 pound chorizo sausage bulk
• 8 ounces green chili peppers
• 4 ounces monterey jack cheese
• 5 large eggs
• 1/2 cup milk
• 1/4 teaspoon black pepper

1. Heat the oven to 350F (180C).
2. Generously grease a 9 inch pie plate 1 1/4 inches deep.
3. Cook and stir the sausage in a skillet until done, drain on paper toweling.
4. Cut a lengthwise slit in each chile and open them up.
5. Arrange on the bottom and sides of the pie plate forming a shell.
6. Sprinkle with the cheese and sausage.
7. Beat the eggs slightly and then beat in the milk and pepper.
8. Pour the mixture into the chile-line pie plate.
9. Bake, uncovered, until a knife inserted halfway between the center and the edge comes out clean, about 30 minutes.
10. Let stand for 10 minutes before cutting.

sausage bulk, green chili peppers, cheese, eggs, milk, black pepper

Taken from recipeland.com/recipe/v/quiche-green-chile-shell-39090 (may not work)