Southwestern Quiche with Chorizo
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- 1 pkg
- rolled pie crust
- 6 large
- 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
1Preheat 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.
2While 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.
3Place 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.
4Take 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.
5Bake 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.
6Note** You can garnish with Sour Cream, Salsa & green onion.