-=OR=Half and Half Salt, pepper To make crust, sift together cornmeal, flour, half teaspoon salt and pepper. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring lightly until mixture forms ball. Turn out onto lightly floured board and roll dough to 33 cm circle. Fit loosely into 23 cm pie plate or quiche pan. Fold edge under and flute. Arrange cheese slices on bottom of crust. Fry sausage until cooked and crumbly. Drain off fat. Sprinkle sausage on top of cheese, then top with green onions. Lightly beat eggs in bowl, stir in whipping cream and season to taste with salt and pepper. Pour over cheese and chorizo mixture. Place on bottom rack of oven and bake at 230ºC 15 minutes. Reduce heat to 180ºC and bake additional 25 to 30 minutes. Let stand 10 minutes before cutting. (C) 1992 The Los Angeles Times Karen Mintzias