New Mexican cuisine is my favorite, and this quiche uses an avocado crust filled with many delicious ingredients. Top with chopped cilantro for garnish. —Johnna Johnson, Scottsdale, Arizona
Mexicali Quiche with Avocado Crust
Ingredients
- 6 ounces fresh chorizo
- 1-1/2 cups all-purpose flour
- 1-1/2 cups crushed Ritz crackers (about 38 crackers)
- 1/2 teaspoon salt
- 2/3 cup butter-flavored shortening
- 1/2 cup cubed ripe avocado
- 2 cups shredded Swiss cheese
- 1 plum tomato, seeded and chopped
- 1 can (4 ounces) chopped green chiles, drained
- 5 large eggs
- 1 cup heavy whipping cream
- 1 cup half-and-half cream
- 1/2 teaspoon ground cumin
- Additional ripe avocado, peeled and sliced, optional
Directions
- Preheat oven to 400°. In a small skillet, cook chorizo over medium heat until cooked through, 4-5 minutes, breaking into crumbles; drain. Meanwhile, in a large bowl, mix flour, crackers and salt. Cut in shortening and avocado; toss with a fork until dough holds together when pressed. Press dough onto bottom of a greased 13x9-in. baking dish; prick with a fork.
- Spoon chorizo over crust; top with cheese, tomato and chiles. In a large bowl, whisk eggs, heavy cream, half-and-half and cumin until blended; pour over top.
- Bake on a lower oven rack until a knife inserted near the center comes out clean, about 30 minutes. Let stand 10 minutes before cutting. If desired, serve with additional avocado.
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