Chorizo Pie
    
   8-16 oz. chorizo (at least some of it should be very red)
   1 red bell pepper
   2 jalapeno peppers*
   12 ounces Mexican mix grated cheese or grated manchego
   1 onion
   4-5 eggs + milk to make 2 cups (use half'n'half)
   single pie dough shell (half a recipe)
   
   chop the onion
   weigh out the chorizo
   cut butter and start ice water
   weigh out cheese
   roast seed and peel the peppers, then chop (takes awhile)
   in 12" skillet, cook chorizo and then pull aside and add onions. Cook 5 minutes then add peppers. Cook 5 more minutes then mix all together and turn off the heat. Tilt the pan to see if the peppers emitted a lot of water. If so, try to get the water out of the pan without removing the precious chorizo fat.
      
   break 4-5 eggs into 4 cup measure. Beat, then add milk to make 2 cups. Whisk thoroughly and set aside.
   Preheat oven to 350°F.
   Make the pie dough. Do not prebake shell. Put meat/pepper mix in pie shell and sprinkle cheese over the top. Or, if the meat/pepper mix is cool enough, mix it up with the grated cheese and then put that in the pie shell.
   
   Add egg/milk mixture. Put pie in oven and bake 35-40 minutes until top is quite firm when you jiggle the pan, and slightly browning on top. Let quiche sit at least half an hour before serving.
   
   *Buy 4 jalapenos. After you roast, seed and peel 2, chop a small piece and taste it. If it isn't fiery, do the other 2. Some spice from the jalapenos is critical to this dish.