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
- 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
How to Make Chorizo Quiche with Potato Crust
- 1preheat oven to 425 degrees
Grease a deep 9 inch ovenproof pie plate - 2cook chorizo over medium heat, about 5 min. do not over cook. Drain off the oil into a cup. remove chorizo from pan, set aside
- 3mix 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.
- 4While potato crust is baking,brown remaining 2 cups hash browns in same pan used to cook chorizo,
- 5beat eggs and Half and Half,and the remaining Sazon**, stir in drained chorizo,hash brownes, cheese, jalapenos and bell peppers.
- 6Pour 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.
- 7ENJOY!!!
About Chorizo Quiche with Potato Crust
Hashtag: #Brunch
