Tex-Mex Quiche

1 pastry crust

***FILLING # 1*** 3 large eggs

1 cup half & half or light cream

1 1/2 cups shredded jalapeno pepper

jack cheese -- about 6 oz. 1 medium size fresh -- ripe tomato, cut

into 8 wedges 1 small ripe avocado -- peeled, seeded &

cut into 1/4" wedges ***OR FILLING # 2*** 1/2 pound hot sausage -- crumbled, cooked

6 thin slices white onion -- break into

rings 8 ounces Monterey Jack cheese -- grated

4 ounces Cheddar cheese -- grated, up to 6

1 small can green chiles -- chopped

1/2 teaspoon salt

1 cup milk

4 eggs

1 pinches cayenne and chili powder

Prepare crust as directed in recipe for Classic Quiche. Prepare Filling# 1: In small bowl using wire whisk or fork, beat eggs and half and half to blend well. Sprinkle cheese over bottom of prebaked crust. Place tart pan on oven rack; ca refully pour egg mixture over cheese.

Filling # 2: Layer ingredients in prepared crust. Beat eggs with milk and seaso nings. Pour over.

Bake as directed for Classic Quiche. To Serve: Arrange tomato and avocado slice s over quiche before slicing. Makes 8 servings. Recipe from "One Million Recipe s CD"

busted by Judy R.