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This is a lot like quiche.

Makes 2 pies.

• 1 lb chorizo or Soyrizo
• 1 1/2 cups chopped yellow onion
• 4 cloves garlic, minced
• 2 cups green pepper, chopped
• 4 Tbs butter
• 14 extra large eggs
• 2 unbaked pie crusts
• 1 pint heavy cream or whole milk
• salt and pepper
• 1 tsp cumin
• 1 1/2 tsp mild chili powder
• 2 cups grated Monterey Jack cheese
• parsley for garnish

1. Preheat the oven to 450.
2. Cook Soyrizo according to directions, or remove chorizo casing, cook, and drain and blot.
3. Saute onion, garlic, and green pepper in butter until translucent, then mix with the cooked Soyrizo. Spread an even layer on the bottom of each pie shell.
4. Beat eggs in a mixing bowl until frothy. Gradually add cream/milk salt, pepper, cumin, and chili powder. Pour the egg mixture into each shell.
5. Bake for the first 10 minutes at 450. Reduce the temperature to 300 and continue baking until the custard sets, about 45 to 50 minutes, or until a knife inserted in the center comes out relatively clean.

source: Three Guys From Miami Cook Cuban

tags: vegetarian