Vegetarian/Mexican Quiche
| A: | 2 onions, chopped |
| 1# chorizo, cooked (optional) | |
| B: | 1t salt |
| 1t pepper | |
| 1/3C green chile | |
| C: | 10 eggs |
| 1C milk | |
| D: | 3oz black olives, sliced |
| 8oz corn | |
| 3C jack cheese, shredded | |
| 1/2C jalapenos, chipotle (optional) | |
| E: | crust, 9x13" pan |
| 1. | Saute (A) in pan with a bit of oil until soft. |
| 2. | Add (B), stir well, and remove from heat. |
| 3. | Combine (C) in large bowl and beat until blended. |
| 4. | Add (A), (B), (D) to (C) and mix well. |
| 5. | Place (E) in 9x13" pan, sprinkle chipotle powder on top and bake 375F for about 50 minutes. |
Servings: 8