chorizo quiche with potato crust

★★★★★ 1 Review
got2bachef avatar
By Deborah Pitones
from Palmdale, CA

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!!!

★★★★★ 1 Review
serves 4-6
prep time 50 Min
cook time 45 Min

Ingredients For chorizo quiche with potato crust

  • 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
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How To Make chorizo quiche with potato crust

  • 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!!!

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