Mexicali Quiche with Avocado Crust

Directions

1. 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.
2. 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.
3. 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.