Ingredients
CORNMEAL CRUST
1/2 cup cornmeal
3/4 cup sifted flour
1/2 tsp salt
1/8 tsp black pepper
1/3 cup shortening cold water (or more)
FILLING
6 slice monterey jack cheese
1/2 lb chorizo, casings removed
1/4 cup sliced green onions
4 eggs
2 cup whipping cream =or=- half and half
1 salt, pepper
Directions
To make crust, sift together cornmeal, flour, 1/2 teaspoon salt and
pepper. Cut in shortening until mixture resembles coarse crumbs. Add
water, 1 tablespoon at a time, stirring lightly until mixture forms
ball. Turn out onto lightly floured board and roll dough to 13-inch
circle. Fit loosely into 9-inch pie plate or quiche pan. Fold edge
under and flute.
Arrange cheese slices on bottom of crust. Fry sausage until cooked and
crumbly. Drain off fat. Sprinkle sausage on top of cheese, then top
with green onions. Lightly beat eggs in bowl, stir in whipping cream
and season to taste with salt and pepper. Pour over cheese and
chorizo mixture. Place on bottom rack of oven and bake at 450F 15
minutes. Reduce heat to 350F and bake additional 25 to 30 minutes.
Let stand 10 minutes before cutting.
(C) 1992 The Los Angeles Times Karen Mintzias
Servings: 6 servings
Chorizo Quiche In Cornmeal Crust Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Mexican; Quiche
The History of Recipes
It is possible to read the history of meal recipes way back into distant history, at least as far as the ancient Egyptians, and quite possibly further than that. In practice though, mostly, these early recipes were just very basic pictorial instructions for preparing meals.
In fact, the oldest recipe found, according to experts are a few ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a number of documents describing recipes enjoyed by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the chefs of Roman times were skilled in the use of many spices and herbs, including some that we all recognise for example thyme, fennel and asafoetida. Later, there were a couple of interesting books which date from the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the spicy food that is served today, but rather accounts of the types of meals served to the nobility of those days. Later, in the fifteenth century, knights returning from the crusades brought back many spices and herbs from the East, including spices like rosemary and coriander. The introduction of these new tastes led to an outbreak in manuscripts on cookery, the majority of which are now in private cookery archives. By the time we get to the 1900s, cookery publications were in high demand, mostly due to increased literacy, people having increased free time and disposable income. The arrival of television brings us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chorizo Quiche In Cornmeal Crust recipe.
