Quetzalcoatl Quiche

Yields1 Serving
Crust:
 2 1/4 c. flour
 1 c shortening
Filling:
 1 medium onion chopped
 1 tbsp butter
 8 eggs, beaten
 ½ cup salsa or Mexican style tomatoes
 1 tsp salt
 6 tbsp water
 ½ cup cheddar, shredded (reserve a sprinkle for the top)
 ¾ cup half and half
 2 tbsp flour
 1 pkg taco seasoning
 hot pepper, to taste
1

Saute onion and green peppers in butter until tender. Set aside and wipe out dutch. For crust combine flour and salt. Cut in shortening until a fine texture is reached. Add water and mix lightly. Do not over mix! Roll flat (1/8 inch thick) and lay in the bottom of dutch. Press crust onto sides and flute with a fork. Cover and bake 10-15 minutes or until golden brown. Meanwhile, combine all filling ingredients in a separate bowl and mix well. Pour into crust and sprinkle with a handful of grated cheddar. Cook 25-35 minutes or until knife inserted in center comes out clean. Garnish as desired.

Ingredients

Crust:
 2 1/4 c. flour
 1 c shortening
Filling:
 1 medium onion chopped
 1 tbsp butter
 8 eggs, beaten
 ½ cup salsa or Mexican style tomatoes
 1 tsp salt
 6 tbsp water
 ½ cup cheddar, shredded (reserve a sprinkle for the top)
 ¾ cup half and half
 2 tbsp flour
 1 pkg taco seasoning
 hot pepper, to taste

Directions

1

Saute onion and green peppers in butter until tender. Set aside and wipe out dutch. For crust combine flour and salt. Cut in shortening until a fine texture is reached. Add water and mix lightly. Do not over mix! Roll flat (1/8 inch thick) and lay in the bottom of dutch. Press crust onto sides and flute with a fork. Cover and bake 10-15 minutes or until golden brown. Meanwhile, combine all filling ingredients in a separate bowl and mix well. Pour into crust and sprinkle with a handful of grated cheddar. Cook 25-35 minutes or until knife inserted in center comes out clean. Garnish as desired.

Quetzalcoatl Quiche