Chile Quiche

1 deep-dish pastry shell
2 avocados, mashed
1 clove garlic, minced
3 tablespoons fresh lemon juice
1 tomato, peeled, seeded and chopped
4 fresh green chiles, roasted and peeled,
    or 1 (4 ounce) can mild green chiles
1/4 teaspoon hot pepper sauce
1/2 pound ground beef
1/4 cup onion, chopped
1 to 2 tablespoon taco seasoning mix or chili powder
3 eggs, slightly beaten
1 1/2 cups half-and-half
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups shredded Cheddar cheese

Heat the oven to 400 degrees F. Without puncturing the crust, bake the shell for 10 minutes; then remove and cool. Reduce the temperature to 375 degrees F. If using a frozen pastry shell, you will need to reduce the half and half in the filling, as the prepared shells are smaller. Reduce the cooking time as well by 15 minutes.

In a small bowl, combine the avocados with garlic, lemon juice, tomato, half the chiles and pepper sauce. Refrigerate until ready to use.

In a medium-size skillet, saut� the beef, onion, remaining chiles and seasoning for about 12 to 15 minutes or until the onion is soft and translucent. Drain and discard all excess fat.

In a small bowl, combine the eggs, half-and-half and seasonings. Place the grated cheese in the shell, topped by the drained beef and the egg mixture. Bake for 35 to 40 minutes at 375 degrees F or until set.