Meanwhile, I sliced a large onion very thinly, and then cross-chopped it. Sauteed lightly with a pinch of sugar and salt.
Since I was going Mexican, I used the Penzey's 9000 chili mix -- has almost a sweet curry flavor, but it is still earthy and pungent. I sprinkled this over the onions.
Continue to saute until they were soft, but not too droopy. I wanted texture in the quiche.
Wasn't sure what to do next, but I decided to make a custardy mix with two eggs...
And a can of hot chili with beans that I found in the pantry.
I layered a little cheese and the onion mix in the pastry shell.
Then added the chili "custard".
I added another layer of cheese and onions.
Then, half a jar of well-drained jalapeno peppers.
Felt it needed a little crunch, but didn't have any Frito's. Instead, I found some crushed potato chips in the pantry left over from some crab cakes. They did the trick.