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This is my favorite chorizo quiche recipe that can be used for breakfast, lunch or dinner. The combination of the smoky flavor from the chorizo perfectly accents the eggs, cheese & vegetables.
I really enjoy making quiche since the possibilities are endless! Select your favorite meat (or not), 2 to 3 veggies, favorite cheese, eggs, some milk and you have a perfectly balanced meal.
First we'll start by prepping the quiche ingredients. I like to cut my vegetables first and set them aside so they're ready to go when I need them. Using a sharp knife is a must in my book. The Messermeister Oliva Elite knives are very sharp and are some of the most beautiful knives you will ever own.
Then we'll cook the chorizo in a large skillet, preferably one that browns meats well. I really like this Berndes Tradition skillet. It's a long lasting pan, the wood handle never gets hot and it heats evenly since it has a flat surface. As a bonus it's one good looking pan!
While the chorizo mixture is browning, prepare the egg custard by combining the eggs, milk, cream, cheese, salt & pepper. Then pour into a nonstick tart pan. Preferably one with a removable bottom so your quiche comes out intact. For this quiche I used a rectangular tart tin from Tala Housewares.
Lastly we'll bake it for 30 to 40 minutes. Once it's ready, cool for about 10 minutes and let it set before cutting.
Since we're into stylish cooking, we can't stop there right? ...we must serve our quiche on beautiful dinner ware! I'm in love with these organic looking dishes from Gaia. They're the Barolo plates from the Bella Terra collection. I think they will really compliment your food!
8 20 minutes