Chorizo Quiche With Cornmeal Crust

To make the crust, lightly butter a glass baking dish 9 inches in diameter by 2 1/2 inches high.

Put the flour, cornmeal, and butter into the bowl of a food processor fitted with a steel blade. Process in short bursts until it has the consistency of small peas. Add in the egg and egg yolk and process again for a moment.

Turn this mixture out onto a work surface and add in just as much ice water as it takes to work the dough into a firm ball.

Flour your work surface, and a rolling pin. Roll out the dough until it is 1/8 inch thick and fit it into the glass dish. Crimp the edges of the dough and refrigerate the crust for at least 20 minutes before baking to allow the gluten in the dough to relax. Prepare the filling while the crust chills.

To make the filling, preheat the oven to 400 degrees F.

Put the eggs and the heavy cream into a bowl and whisk together. Add the chorizo and green onions and whisk again.

Preheat the crust for 5 minutes, then sprinkle the bottom of the shell with half of the cheese. Pour the filling mixture over it and top with the rest of the cheese. Sprinkle the top with the cayenne pepper.

Bake for about 40 minutes, until the custard is set, the top is a light golden color, and a knife inserted into the center comes out clean. Allow for about 30 minutes of cooling time. Serve while still warm.

Recipe Source: Cooking with Cafe Pasqual's