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Quiche in a Green Chile Shell



  • 1/2 pound bulk chorizo sausage
  • 2 (4 ounce) cans whole green chiles, drained well
  • 4 ounces Monterey jack cheese, shredded (1 cup)
  • 5 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon pepper


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


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