Monday, May 23, 2011

#38 - Chorizo Quiche

Tonight felt like a quiche and Ligabue kinda night, but instead of going with a regular quiche Lorraine, we felt like changing it up, and since Marcela Valladolid didn't lead us astray with her cupcakes, we went with her Mexican quiche.

Chorizo Quiche

From Mexican Made Easy
This quiche is a chorizo and potato quiche, so the most important ingredient is the Mexican chorizo. It's kind of an international quiche, though, because we went with a Swiss cheese as opposed to finding a more authentic Mexican one.
The first steps are to cook the chorizo and the potatoes.
After that, it's mix everything together, put it all in the crust, and heat her up.
This was a great quiche. Chorizo is always delicious, and it goes really well with eggs. The Mexican crema added a nice silkiness to the final dish, and overall this recipe is a keeper.

And the best part for us is that now we have extra chorizo in the fridge that we're gonna have to use soon.
Get your quiche on by following these steps.
  • 1 pre-made pie crust
  • 1/2 cup russet potatoes, diced
  • 2 links of Mexican chorizo
  • 4 eggs
  • 1/2 cup Mexican crema
  • 1 cup Swiss cheese, grated
  • 1/4 cup whole milk
  • Salt
  • Pepper
  1. Preheat oven to 375 degrees.
  2. Shape the pie crust dough into a 9-inch pie pan, and cook according to the directions on the box for a pre-baked, one-crust filled pie.
  3. Boil the potatoes in lightly salted water, remove, and cool.
  4. Remove the casings from the chorizo, and cook over medium heat until crisp.
  5. After having removed the pie crust, raise the oven to 425 degrees.
  6. In a large bowl, mix together the potatoes, chorizo, eggs, crema, cheese, and milk. Salt and pepper to taste.
  7. Pour the mixture into the crust, and bake until the quiche puffs and is cooked through, about 45 minutes.

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