Quijache

Instructions

Preheat oven to 400º

Oil the pie dish with 1 tbsp oil, and spread evenly on the bottom and sides. Lay three corn tortillas on the bottom of the dish so they cover as much space as possible. Tear strips from the other tortillas and lay them along the sides and fill in any spaces until there's no glass to be seen. Bake the crust for about 5 minutes to crisp up and open up the flavor a bit. A light browning on the tips is fine.

In a separate bowl, combine eggs, sour cream, 1/2-and-1/2, chile powder, hot sauce and a pinch of salt and whisk until combined thoroughly. Set aside.

Place the chorizo slices, scallions, half of the cheese and bell pepper in the bottom of the empty crust, crack some black pepper on top and re-whisk eggs to be sure they're combined, then slowly pour the egg mixture into the crust allowing it to flow in amongst the other ingredients.

Note: When cooking, this quiche will expand like an eggy balloon so leave 1/4 to 1/2 inch of space between the surface of the mixture and the top of the dish, even if that means having leftover liquid.

On the middle rack, bake 35-40 minutes or until a toothpick tests clean. When the quiche is done, kick your oven up to broil, top the quiche with some more scallions, the last of the cheese, (and maybe a few more spinkles of hot sauce and whatever bell pepper bits you have left) and place under the broiler until the cheese melts and just starts to brown in places.

Now, you can set it on the table and look at it. Seriously, you won't want to eat it, it looks so pretty.

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chorizo, egg, pie, quiche