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1
Preheat oven to 400 degrees Oil the pie dish with 1 tbsp oil, and spread evenly on the bottom and sides.
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2
Lay three corn tortillas on the bottom of the dish so they cover as much space as possible.
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3
Tear strips from the other tortillas and lay them along the sides and fill in any spaces until there's no glass to be seen.
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4
Bake the crust for about 5 minutes to crisp up and open up the flavor a bit.
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5
A light browning on the tips is fine.
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6
In a separate bowl, combine eggs, sour cream, 1/2-and-1/2, chile powder, hot sauce and a pinch of salt and whisk until combined thoroughly.
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7
Set aside.
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8
Place the chorizo slices, scallions, half of the cheese and bell pepper in the bottom of the empty crust, crack some black pepper on top and re-whisk eggs to be sure they're combined, then slowly pour the egg mixture into the crust allowing it to flow in amongst the other ingredients.
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9
Note: When cooking, this quiche will expand like an eggy balloon so leave 1/4 to 1/2 inch of space between the surface of the mixture and the top of the dish, even if that means having leftover liquid.
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10
On the middle rack, bake 35-40 minutes or until a toothpick tests clean.
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11
When the quiche is done, kick your oven up to broil, top the quiche with some more scallions, the last of the cheese, (and maybe a few more spinkles of hot sauce and whatever bell pepper bits you have left) and place under the broiler until the cheese melts and just starts to brown in places.
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12
Now, you can set it on the table and look at it.
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13
Seriously, you won't want to eat it, it looks so pretty.
