Chorizo and Potato Mexican Quiche
- For Filling
- olive oil
- 1 cup diced Russet potatoes
- salt and fresh cracked pepper to taste
- 1/2 medium red onion sliced into thin strips
- 6-7 ounces Mexican chorizo sausage
- 1 cup milk
- 5 large eggs
- 1 chipotle in adobo minced
- 1/2 teaspoon Mexican oregano crushed
- 6 ounces monterey jack cheese shredded
- 1 poblano pepper previously roasted and sliced into thin strips
- You Will Also Need
- 1 large frozen pie shell
- 1 cup Your favorite salsa for garnish
- 1 cup sour cream or Mexican crema for garnish
- freshly chopped cilantro for garnish
Chorizo and potatoes are two of my favorite ingredients in some types of Mexican tacos. Luckily, they are also the key ingredients for this savory Mexican quiche.
Quiche is essentially eggs combined with cheese and milk, all baked in a pie crust. Spinach and mushrooms come to mind when I think of some of the more popular quiches out there.
For this recipe, I'm adding a few Tex-Mex flavors, such as chipotle, poblano and Monterey jack cheese. Whether you're looking for something different to serve at your next brunch or need a convenient dish to pass around at a potluck, this is your recipe. And when deciding what to add to your quiche, sauteed vegetables -as opposed to raw- always work best!
Quiche can be served warm or at room temperature. For a crustless version, spray your pie plate generously before pouring in your quiche filling.