CHORIZO and CHEESE QUICHE Recipe/ SPINACH and ARTICHOKE QUICHE Recipe |Cooking With Carolyn
Chorizo & Cheese Quiche |Cooking With Carolyn
Copyright © 2015 by Cooking With Carolyn
Yield: 8 Slices
· 1- Frozen Deep Dish Pie Shell, thawed
· 1 to 2 Teaspoons Vegetable Oil
· 10 Ounces Linguica, Pork or Beef Chorizo, remove the casing
· ½ Cup Shredded Manchego Cheese or Cheese of choice
· 2 Tablespoons Chives, finely chopped
· ¼ Teaspoon Kosher Salt
· To Taste Black Pepper
· To Taste Grand Diamond All Purpose Seasoning
· 3 Extra Large Eggs, beaten
· 1 1/3 Cups Half & Half
Preheat Oven to 375 degrees
Using a fork, poke some holes in the bottom of the thawed pie shell. Prebake the pie shell for about 8 to 10 minutes and set aside.
In a medium sauce pan over medium-high heat preheat the oil for about 5 minutes, brown the chorizo for about 10 to 15 minutes. Once done, drain the meat on paper towels removing most of the excess oil by placing 1 to 2 more paper towels on top of the meat. Roll the chorizo up into the towels to soak up most of the oil.
In a large bowl combine the eggs and half & half, whisk thoroughly. Next, add the chorizo, cheese, chives and seasonings, stir to combine. Pour the mixture into the prebaked pie shell. Use a spoon to make sure the mixture is evenly distributed in the pie shell. Carefully place the quiche on a baking sheet just in case the mixture overflows. Bake at 375 degrees for about 35 minutes or just until firm, if it giggles it’s not done. (Note: While it’s baking the quiche will slightly rise like a cake, don’t worry this is part of the cooking process.) Once done remove the quiche from the oven and allow to cool for about 10 to 15 minutes. Cut and serve.
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