Chorizo Quiche Recipe



20 minutes


30 minutes

  • 1 homemade or store-bought refrigerated 9-inch pie crust
  • ¾ pound beef chorizo
  • 1 cup purple onion, diced
  • 1 Anaheim pepper (or ½ medium green bell pepper), chopped
  • 1 teaspoons extra-virgin olive oil (optional)
  • 8 large eggs
  • 1 cup heavy cream
  • 1 cup whole milk
  • Salt & pepper to taste
  • 4 ounces manchego or mozzarella cheese, grated
  • 1 cup cherry tomatoes, halved or quartered
  1. Preheat oven to 375°F.
  2. Line the tart pan with the pie-crust. Set aside
  3. In a large skillet, cook the chorizo over medium-high heat, stirring with a spoon to break up the meat, until browned, about 6 minutes.
  4. Remove the chorizo from the skillet with a slotted spoon and set aside on a plate lined with paper towels.
  5. If the chorizo was greasy, drain off all but 1 tablespoon of the fat from the skillet. Otherwise, add a tablespoon of olive oil and heat over medium-high heat.
  6. Add the onions and green peppers to cook, stirring, until very soft, about 5 minutes. Add the chorizo back to the skillet and mix well. Remove from heat.
  7. In a large bowl, add the eggs, milk, cream, salt, and pepper, and whisk until creamy. Add the cheese and whisk to combine.
  8. Spread the chorizo mixture on the crust. Add the egg mixture and top with the cherry tomatoes.
  9. Bake until puffed and firm when touched in the center, 30 to 40 minutes. Let cool on a wire rack for about 10 minutes.