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Par baked pie crust, 15 mins at 400F with pie stones
Whisk 1 egg for egg wash
Remove crust and take out pie stones
Brush crust with egg wash a aretun to ice for additional 10-15 minutes or until setting to brown
Blend eggs, heavy cream, salt and 1gm black pepper using an immersion blender.
Cook the chorizo until done.
Drain the fat and reserve.
Let both the chorizo and fat cool down.
Sprinkle a layer of Chihuahua cheese on the bottom of the par-baked quiche shell.
Then add a layer of the cooked chorizo and top with more cheese.
Pour egg mixture over and fill the shell almost to the top.
Bake at 325°F for 13 minutes.
Remove seeds and stems from dried chipotle peppers.
Fill a pot with 4 cups of hot water and bring the chiles to a boil.
Remove chiles from pot and reserve 1 cup of the hot water.
In a blender add the chiles, a quarter of an onion, vinegar, tomato paste, salt to taste, ¼ tsp of sugar, canola oil, and adobo seasoning to taste.
Blend until smooth.
Add the reserved hot water in thirds.
Strain and let cool.
Once cool, mix with the sour cream.
Again depending on how spicy you want the crema to be, add the chipotle sauce a bit at a time and taste along the way.
Garnish with queso fresco, avocado, and fresh cilantro.