Chorizo Quiche

Chorizo Quiche Pie Crust 1 cup flour 1/2 tsp salt 1/3 cup shortening 2 Tbsp water Quiche 1/2 lb chorizo, cooked and crumbled 1 cup Monterey Jack cheese, shredded 2 Tbsp green chilies (or more if you like) 3 eggs 1 cup heavy cream 3/4 cup milk 1/8 tsp cumin salt pepper Preheat oven to 375. Crust Measure the flour by the dip-level-pour method. Mix flour and salt. Cut in shortening. Sprinkle with water; mix with fork. Round into ball. Roll out 1-inch larger than inverted pie pan. Ease into pan, flute and prick pastry with fork. Quiche Press chorizo, cheese and chilies into bottom of pie crust. Beat the eggs, cream and milk, and seasonings in a mixing bowl until blended. Check seasonings. Pour into pie crust. Bake at 375 for 45 minutes to an hour, or until quiche has puffed and browned.