Mexi-Quiche

1. Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch deep-dish pie pan.

2. Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease.

3. Lightly beat eggs and milk together in a large bowl; stir in tomatoes with green chile peppers and half the Mexican cheese blend.

4. Spread refried beans evenly across the bottom of the pie crust; layer chorizo onto refried beans. Pour egg mixture over chorizo layer; top with remaining Mexican cheese blend.

5. Bake in the preheated oven until a knife inserted in the middle of the quiche comes out clean and cheese is lightly browned, about 45 minutes. Remove from oven and cool for 15 minutes before serving.

Cook's Notes:

Depending on the thickness of the refried beans, they may need to be heated briefly in the microwave or on a stove top to ease in spreading. The recipe can easily be made vegetarian by using vegetarian beans and holding the chorizo. Works well with refried black beans as well.