Southwestern Quiche with Chorizo

Tara Waites

By
@TLW527

I love quiche but we were always having spinach or Lorraine and wanted something different. Since I love Mexican food I wondered how it would taste with chorizo. So I created this recipe and it turned out great.


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Rating:

Comments:

Serves:

8

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 pkg
rolled pie crust
6 large
eggs
1/2 c
each, bell pepper & onion (diced)
1 c
half and half
1/2 lb
chorizo (mexican sausage, mild or medium -diced)
1 oz
jalapeno (seeded and diced)
1/3 c
queso fresco
1 c
shredded sharp cheddar
1/2 c
green onion
1 tsp
minced garlic

Directions Step-By-Step

1
Preheat oven to 350F degrees. On a floured work surface, roll out the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Pre-bake the pie crust for 8 minutes. Pull out to cool.
2
While the pie crust is pre-baking, whisk together the eggs, milk, and cheeses (only a 1/4 cup of Cheddar) until combined. Sprinkle with salt and pepper. Set aside.
3
Place Jalapeno, bell pepper, & onion in a skillet coated with 1 teaspoon olive oil or nonstick spray, add the garlic, and a sprinkle of salt and pepper. Turn the heat on to medium-high and sauté the veggies until they release all of their moisture and no more water remains on the bottom of the skillet, about 5 minutes. Add Chorizo and cook an additional 2 minutes.
4
Take the pie crust and Add the cooked veggie and sausage mixture. Pour the egg mixture on top. Sprinkle the top lightly with more the rest of the cheddar cheese.
5
Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes - 1 hour. Mine took 50 minutes. Use a pie shield to prevent the pie crust from over browning, if desired. Allow to cool for 5 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. Baked quiche freezes very well, up to 2 months.
6
Note** You can garnish with Sour Cream, Salsa & green onion.

About this Recipe

Main Ingredient: Pork
Regional Style: Mexican
Other Tag: For Kids
Hashtags: #savory, #eggs, #quiche, #mexican