Chorizo Quiche

Quiche is usually mild-mannered and delicate.

Not this one!

This French dish has a Mexican accent with the addition of rich chorizo sausage and verdant cilantro.  This is so easy to put together for brunch or dinner with fruit or a green salad on the side.

1 sheet refrigerated pie crust dough, at room temperature
1 package Johnsonville brand Chorizo sausage links, casings removed, cooked according to package directions, crumbled, drained and cooled slightly
1 cup freshly shredded sharp Cheddar cheese
4 large eggs
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
Dash Tabasco hot pepper sauce
Freshly ground black pepper, to taste
2 teaspoons Gourmet Garden Cilantro Herb Blend (pureed cilantro sold in 4 oz. refrigerated tubes in the produce department)
1/4 teaspoon Mrs. Dash Garlic & Herb Seasoning
3/4 cup 2% or whole milk
3/4 cup cream

Place the pie crust dough in a 9-inch pie place.  Press the dough down around the rim and dock it with a fork.  Blind bake in a preheated 375 degree oven for 5-7 minutes or until it turns white and barely colored around the edges.

Measure out 1 1/2 cups of the crumbled sausage.  Spread it around the pie crust.  Sprinkle the cheese over it.  Whisk together the eggs and remaining ingredients.  Pour it over the sausage and cheese.

Bake at 375 degrees for 30 minutes or until puffed and golden but still jiggly in the center.  Cover it with aluminum foil.  Bake for 10 more minutes, or until a wooden pick inserted into the center of the quiche comes out clean.  Allow it to cool at room temperature for 10 minutes before cutting.