TLC Cooking "Crustless Southwestern Quiche"

Crustless Southwestern Quiche

by the Editors of Publications International, Ltd.

Crustless Southwestern Quiche

YIELD Makes 4 servings
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INGREDIENTS

8	ounces chorizo sausage*
8	eggs
1	package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1	cup crumbled queso fresco or 1 cup (4 ounces) shredded Cheddar or pepper Jack cheese
1/2	cup whipping cream or half-and-half
1/4	cup salsa

*Chorizo, a spicy Mexican pork sausage, is flavored with garlic and chilies. It is available in most supermarkets. If it is not available, substitute 8 ounces bulk pork sausage plus 1/4 teaspoon ground red pepper.

PREPARATION:

Preheat oven to 400°F. Grease 10-inch quiche dish or deep-dish pie plate.
Remove sausage from casings. Crumble sausage into medium skillet. Cook over medium heat until sausage is browned, stirring to break up meat. Remove from heat; pour off drippings. Cool 5 minutes.
Beat eggs in medium bowl. Add spinach, cheese, cream and sausage; mix well. Pour into prepared quiche dish. Bake 20 minutes or until center is set. Let stand 5 minutes before cutting into wedges. Serve with salsa.

This recipe appears in: Pork

NUTRITIONAL INFORMATION: