Green Chile Quiche

• 3 links jalapeño sausage
• 4 eggs
• 3/4 cup whipping cream
• 1-1/2 cups Cookwell & Co. Two-Step Green Chile Stew Mix
• 2 cups (8 ounces) shredded Mexican cheese blend
• 1 cup prepared pico de gallo, drained
• 1 cup diced, roasted poblano chiles
• 2 ready-to-use pie pastries
• Prepared guacamole and sour cream as garnish

Directions

Preheat oven to 400 degrees. Place the sausage links on a baking sheet and bake until lightly browned, about 10 minutes. Remove from oven and slice the sausages about 1/4-inch thick; set aside.

Beat the eggs and cream together in a medium-sized bowl. Add the sliced sausage and all remaining ingredients except pie pastry and garnishes; blend well.

Fit the two pastries into the bottom and up the sides of a 9- x 13-inch baking dish, overlapping them and sealing the overlap by mashing the pieces together with your fingertips.

Pour the green chile mixture into the prepared pastry and bake in preheated oven until set, about 35 to 45 minutes. A knife inserted in the center should come out clean. Let rest for 5 minutes, then cut into 8 squares. Serve hot, topping each serving with a dollop of guacamole and sour cream.