Chorizo Quiche
By
Roy Gooden
@Bumbury
1
made this up with some left over chorizo i had laying around and was looking for a unique Brunch/early dinner.. you can acutally not use any pie crusts and have a great casserol bake with this recipe so the skys the limit with ingredients and flavor mixes.. this recipe will work for any kind of quiche you can think of from bacon n cheese pies to whatever just mix the main ingredients up as you like..
Ingredients
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·2 deep dish pie crusts
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·1lb of tubed chorizo (not links)
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·9 eggs
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·1/2lb mild cheddar cheese (more if you like)
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·1/2 cup light/heavy cream (your choice)
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·1/4 cup salsa
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·4 large pieces of garlic
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·1 1/2 jalapeno peppers (de-seeded) or to taste (i use habaneros)
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·cilantro, fresh to taste
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·1 tbl spoon salt
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·1tbl spoon garlic salt
How to Make Chorizo Quiche
- Un wrap pie crusts from packaging and let sit on the side to defrost
- Cook chorizo on stove top draining as much grease as possable than add garlic with a crusher and cook until completly done. set aside in a mixing bowl and let cool to room temperature.. when it cools down take a paper towel and press the chorizo again to try and absorb any excess grease
- while the chorizio is cooling in its bowl... Mix/blend with a hand tool (fork or whatever) not a machine together in a seperate bowl in this order eggs, cream, seasoning (salt garlic salt or whatever else you think you would like, peppers and cilantro being last.. set aside for now
- go back to the chorizo now that its cooled and add the salsa and the cheese and mix/fold together not to vigorisouly.. once the mixture is folded together add the egg mix and again fold into a complete mix..
- once the mixture is completly folded into each other use a ladle to spoon into the pie crusts.. leave a little room for expansion on the top so dont over fill.. useally about a 1/4" from the top works.. If you dont wont to make pies with this recipe you can bake in a 9x9 casserole dish just fine too.
- put the pie into the oven at 425 and let bake until a knife test come out dry usally between 40 to 50 min's.. remember the chorizo is oily so their will be difference between a wet egg test and a sheen of oil on the dry knife test... also use pie rings to keep the edges of the crust from burning if you dont have any use a cut out piece of aluminium Foil.. when done set on cooling rack or counter for about 1o min's to cool a bit and than dig in....
- you may be thinking about the order is kinda odd but for the wet ingredients if you add the cilantro 1st than it will clogg whatever tool you are using and at the salsa helps to make sure the cooked chorizo is cooled down so it dosent heat up the cheese and melt it any..
