Chorizo Quiche with Potato Crust

Deborah Pitones

By
@got2bachef

I put this recipe together after having a CHORIZO QUICHE on a trip to LAS VEGAS. I enjoyed it, BUT it needed something...I'm not a big fan of pastry crust, So I played and came up with this. I made it for a brunch with friends and they loved it.I HOPE YOU ENJOY IT!!!


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Comments:

Serves:

4-6

Prep:

50 Min

Cook:

45 Min

Ingredients

9 oz
mexican chorizo
4 c
frozen shredded hashbrowns- divided
4
large eggs
1 1/2 c
half and half
1
jalapeno, fresh-sliced
1/2 c
red bell pepper, chopped
4 oz
queso fresco, crumbled (optional)
1 c
cheddar cheese, shredded
1/4 c
cilantro, fresh, chopped
1 pkg
sazon by goya (orange box) **

** AVALIBLE IN THE HISPANIC FOOD SECTION, IF NOT AVALIBLE SUB WITH A PINCH OF KOSHER SALT

Directions Step-By-Step

1
preheat oven to 425 degrees
Grease a deep 9 inch ovenproof pie plate
2
cook chorizo over medium heat, about 5 min. do not over cook. Drain off the oil into a cup. remove chorizo from pan, set aside
3
mix 2 cups hash-browns with chorizo drippings and 1/2 envelope Sazon**. Press potatoes into pie pan, forming a crust. Bake 20 minutes or until browned.
4
While potato crust is baking,brown remaining 2 cups hash browns in same pan used to cook chorizo,
5
beat eggs and Half and Half,and the remaining Sazon**, stir in drained chorizo,hash brownes, cheese, jalapenos and bell peppers.
6
Pour into potato crust and bake at 350 F for 45-50 minutes or until set. Garnish with more cilantro. Let sit 15 minutes before serving.
7
ENJOY!!!

About this Recipe