Chorizo Quiche with Potato Crust
By
Deborah Pitones
@got2bachef
1
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!!!
Ingredients
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9 ozmexican chorizo
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4 cfrozen shredded hashbrowns- divided
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4large eggs
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1 1/2 chalf and half
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1jalapeno, fresh-sliced
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1/2 cred bell pepper, chopped
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4 ozqueso fresco, crumbled (optional)
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1 ccheddar cheese, shredded
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1/4 ccilantro, fresh, chopped
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1 pkgsazon by goya (orange box) **
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** AVALIBLE IN THE HISPANIC FOOD SECTION, IF NOT AVALIBLE SUB WITH A PINCH OF KOSHER SALT
How to Make Chorizo Quiche with Potato Crust
- preheat oven to 425 degrees
Grease a deep 9 inch ovenproof pie plate - 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
- 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.
- While potato crust is baking,brown remaining 2 cups hash browns in same pan used to cook chorizo,
- beat eggs and Half and Half,and the remaining Sazon**, stir in drained chorizo,hash brownes, cheese, jalapenos and bell peppers.
- 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.
- ENJOY!!!
About Chorizo Quiche with Potato Crust
Hashtag: #Brunch
