Ingredients
6 ounces fresh chorizo1-1/2 cups all-purpose flour1-1/2 cups crushed Ritz crackers (about 38 crackers)1/2 teaspoon salt2/3 cup butter-flavored shortening1/2 cup cubed ripe avocado2 cups shredded Swiss cheese1 plum tomato, seeded and chopped1 can (4 ounces) chopped green chiles, drained5 large eggs1 cup heavy whipping cream1 cup half-and-half cream1/2 teaspoon ground cuminAdditional ripe avocado, peeled and sliced, optional
Preparation
Preheat oven to 400°. In a small skillet, cook chorizo over medium heat until cooked through, 4-5 minutes, breaking into crumbles; drain. Meanwhile, in a large bowl, mix flour, crackers and salt. Cut in shortening and avocado; toss with a fork until dough holds together when pressed. Press dough onto bottom of a greased 13x9-in. baking dish; prick with a fork.
Spoon chorizo over crust; top with cheese, tomato and chiles. In a large bowl, whisk eggs, heavy cream, half-and-half and cumin until blended; pour over top.
Bake on a lower oven rack until a knife inserted near the center comes out clean, about 30 minutes. Let stand 10 minutes before cutting. If desired, serve with additional avocado.
