Chorizo and Potato Mexican Quiche

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Chorizo and Potato Mexican Quiche

Prep Time: minutes
Cook Time: 20 minutes
Yields: people
Difficulty:

Ingredients

  • 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
Difficulty:
This Mexican quiche uses potatoes, chorizo and chipotle and is perfect for brunch, a snack or a light lunch on the run!

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!

Directions

  1. Pre-bake frozen pie according to directions on package. Set aside.
  2. Preheat 2 tablespoons of olive oil to medium heat in a skillet. After a few minutes, add the diced potatoes to the pan in an even layer. http://m.jcpenney.com/cuisinart-elemental-13-cup-food-processor-with-dicing/prod.jump?ppId=ppr5007143371
  3. Season lightly with salt and pepper. Cover and continue cooking for 15-20 minutes, turning as needed. Transfer to a plate lined with paper towels.http://www.jcpenney.com/cooks-12x12in-ceramic-electric-skillet/prod.jump?ppId=pp5005000067
  4. Wipe out that pan and heat to medium once again. Add 1 tablespoon of olive oil and the red onions. Season lightly with salt and pepper and saute for 5 to 6 minutes just until they begin to soften. Transfer to another bowl.
  5. Again in that same pan, add the Mexican style chorizo and heat to medium. Cook for 6 to 7 minutes, crumbling into ground pieces. Drain onto plate lined with paper towels to absorb excess grease. Preheat oven to 375ºF.
  6. To the pie crust, add mushrooms, chorizo and onions in even layers. Pour in milk/cheese mixture. Add poblano strips around the top of quiche. Place on baking sheet inside of the oven. Bake for 40 to 45 minutes. The crust should be golden brown and the center should feel set. Remove quiche from oven and let cool on rack. Slice and garnish.http://www.jcpenney.com/ge-profile-27-in-single-wall-oven-with-advantium-technology/prod.jump?ppId=pp5006300422&catId=cat1006250010&&_dyncharset=UTF-8

Chef Notes


Quiche can be served warm or at room temperature. For a crustless version, spray your pie plate generously before pouring in your quiche filling.

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Did you know?

One fresh medium sized green chile has as much Vitamin C as six oranges.

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