South of the Border Quiche

CRUST:

• 1 1/3 cups flour

• 1/2 cup plus 1 tablespoon shortening

• 1/2 teaspoon salt

• 3 tablespoons water

Combine ingredients. Roll out and place in a quiche pan. Bake at 450° for 10 minutes. Let cool.

CUSTARD:

• 5 eggs

• 2 cups heavy cream

• 2 teaspoons ground cumin

• 2 teaspoons chili powder

• 2 teaspoons salt

• 2 tablespoons flour

Mix ingredients well. Set aside.

VEGETABLE AND CHEESE LAYER:

• 2 cloves garlic (minced)

• 1 small onion (chopped)

• 1 red bell pepper (chopped)

• 1 green bell pepper (chopped)

• 2 tablespoons olive oil

Sauté garlic, onion, and peppers in oil. Cook until tender.

Layer ingredients in cooled pie shell in the following order:

• 1 cup Monterey Jack cheese.

• Sautéed vegetable mixture.

• 1 cup cheddar cheese.

• 1/2 cup corn.

• 2 Roma tomatoes (chopped).

• 1 cup Monterey Jack cheese.

Pour custard (egg mixture) on top of other ingredients. Bake at 350° for 45 - 60 minutes or until center starts to dome or knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Garnish with salsa, sour cream, and green onions if desired.