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This chorizo quiche recipe uses store-bought pie crust and is loaded with chorizo, corn, black beans, eggs and cheese. It is the perfect weekend breakfast.
I'm a big fan of being a little more fancy on the weekend when it comes to breakfast. And when I think of a "fancy" breakfast which is surprisingly easy quiche is one of the first dishes that comes to mind - from a prosciutto quiche to mini ham and cheese quiche to a veggie quiche to a shrimp quiche.
While a traditional quiche is made in a tart pan, many bakers don't have one, including myself until just recently. So my go-to is using a pie dish. Trust me it tastes just as good!
What is great about a quiche is you can use any type of fill-in ingredients you want. You just need to keep a ratio of 1 egg to a ½ cup of milk to get that silky texture you expect. And today I was craving some chorizo and it didn't disappoint.
And if you have a few guests, you can double this recipe or even make ahead of time. Believe me, no one will be disappointed in this chorizo quiche. And if you want to stay with the Mexican theme, try this chilaquiles con huevos.
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Why This Recipe Works
- Perfect for get-togethers - Whether you're hosting a potluck, brunch or dinner party, this chorizo quiche is the perfect dish for any gathering.
- Make-ahead - What makes this dish great is that you can prepare it in advance and store it in the fridge until you're ready to eat. Just pop it in the oven to reheat, and your meal is ready!
- Versatile - With its savory flavors, this quiche is perfect not only for breakfast and brunch but also makes a delicious dinner option.
Ingredient Notes
- Store-bought pie crust - A convenient option that saves time without sacrificing flavor. Look for a deep-dish crust for a heartier quiche. You can also make your own like I do with this bacon potato quiche.
- Chorizo - Fresh chorizo offers a juicy, flavorful punch with a slightly softer texture compared to dried chorizo. Cook it thoroughly in a skillet before adding it to the quiche to release the rich, smoky flavors. While I use store-bought, homemade is works too.
- Onion - Adds a mild sweetness and depth to the quiche. Dice it finely to ensure it blends well with the other ingredients.
- Corn - Adds a sweet, crisp texture. Fresh, frozen, or canned corn can be used - just make sure to drain it well if using canned.
- Veggies - when I think of Mexican dishes, onion and corn are two that come to mind so I use them here.'
- Black beans - Contribute a hearty, earthy flavor, making the quiche more filling. Rinse and drain canned beans before incorporating them.
- Sharp cheddar cheese - Offers a bold, tangy flavor that complements the spiciness of the chorizo. Grating the cheese yourself ensures better melting.
- Eggs - The foundation of the quiche, providing structure and richness. Use fresh eggs for the best results.
- Whole milk - Creates a creamy, smooth texture. For a richer quiche, you can substitute with half-and-half or heavy cream.
- Black pepper - Adds a subtle layer of spice. Freshly ground black pepper will enhance the overall flavor profile of the quiche.
Variations
Like any recipe, you can adapt this chorizo quiche to your liking. Some options include:
- Cheese - Pepper Jack cheese or Monterey Jack cheese are both great options.
- Spices - Adding some spice like chili powder, paprika and cumin can kick things up.
- Peppers - If you want some heat a jalapeño works great.
- Meat - Chorizo has its own kick but you can also use sausage.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Heat a skillet over medium-high heat and add the chorizo, cooking for 4–5 minutes. Then, add the onion and corn and sauté for another 5 minutes. Remove the skillet from the heat and stir in the black beans.
In a large bowl, whisk together the eggs, milk and black pepper.
Roll out the pie dough in the pie dish and add 1 ½ cups of the cheese to the bottom. Add the chorizo mixture on top before adding the egg mixture.
Add the remaining cheese and bake in the oven at 350°F for 40-55 minutes or until the middle is slightly jiggly.
FAQs
A frittata is a quiche without the crust. That’s really the only difference. With a quiche, you place the crust in a skillet or pie serving dish and then bake with egg mixture, whereas the frittata’s “crust” is formed by the eggs cooking and browning on the outside.
If you want a crustless quiche, use a pie dish and just spry with cooking spray before adding the egg mixture.
Mexican chorizo is usually seasoned with chile peppers and vinegar and made with fresh pork. Spanish chorizo is made with garlic and paprika and usually smoked. Either works here.
The technique is called "blind baking" to prevent a soggy bottom. I skip this by adding a preheated baking sheet so the bottom gets cooked quicker. However you can do a blind bake as well.
The best quiche jiggles slightly when you cut into, so don't overbake it. This chorizo quiche is done when the edges are set but the center still wobbles slightly.
Yes. You can bake and then let cool before placing in the fridge for up to 3 days. To reheat, cover with foil and bake at 325°F until warmed through.
Equipment
The equipment you use is important to how the chorizo quiche recipe turns out. What is needed is the following:
- Skillet - You need to be able to cook the chorizo and veggies.
- Large bowl - Used to whisk together the eggs and milk.
- Baking sheet - Helps prevent the famous soggy bottom.
- Pie dish - I prefer to use a pie dish since most bakers have one.
Pro Tips/Recipe Notes
- Don't stir the chorizo too much when cooking as you want to get a nice char on it.
- The perfect quiche ratio is 1 large egg to ½ cup milk. So if you want to make more or less, just keep that ratio the same. You want your quiche to be silky, not spongy.
- Place the cheese on the bottom before adding the egg custard. By doing this you have a cheese layer on the bottom instead of it being mixed throughout which just adds to the flavor.
- Let the chorizo quiche sit in the pie dish for at least 15 minutes before removing so it can set.
- Put a baking sheet in the oven so it is preheated which cooks the bottom crust quicker and prevents that soggy bottom.
- Use aluminum foil to cover the crust if it is starting to burn at any point.
Similar Recipes
- Sous Vide Egg Bites
- Hash Brown Egg Muffins
- Bacon Cheddar Scones
- Egg and Cheese Hash Brown Waffles
- Breakfast Egg Rolls
If you’ve tried this chorizo quiche recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chorizo Quiche
Ingredients
- 1 store-bought pie crust
- 8 oz chorizo
- ½ cup white onion, diced
- ½ cup corn
- ½ cup black beans, rinsed and drained
- 2 cups sharp cheddar cheese, shredded
- 3 large eggs
- 1 ½ cups whole milk
- ⅛ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 350°F. Add a baking sheet to the oven.
- Heat a skillet over medium-high and cook the chorizo for 4-5 minutes, breaking into smaller pieces. Add the onion and corn and cook until the onion is soft, about 5 minutes. Remove from heat and stir in the beans.
- Roll out pie crust on pie plate. Evenly spread 1 ½ cups cheddar cheese across bottom of pie crust. Add the chorizo mixture on top. In a large bowl, whisk together the eggs, milk and black pepper. Pour evenly over everything. Top with remaining ½ cup cheese.
- Place the quiche on the preheated baking sheet. Bake for 40-55 minutes or until the middle is just slightly jiggly. You can use a cake tester to test as well. You might need to cover crust with aluminum foil if it's starting to brown to quickly. Remove from oven and let sit for 15 minutes so it sets.
Notes
- Don't stir the chorizo too much when cooking as you want to get a nice char on it.
- The perfect quiche ratio is 1 large egg to ½ cup milk. So if you want to make more or less, just keep that ratio the same. You want your quiche to be silky, not spongy.
- Place the cheese on the bottom before adding the egg custard. By doing this you have a cheese layer on the bottom instead of it being mixed throughout which just adds to the flavor.
- Let the quiche sit in the pie dish for at least 15 minutes before removing so it can set.
- Put a baking sheet in the oven so it is preheated which cooks the bottom crust quicker and prevents that soggy bottom.
- Use aluminum foil to cover the crust if it is starting to burn at any point.
- You can store the quiche in an airtight container for 2-3 days in the fridge or 2 months in the freezer. To reheat, cover with foil and bake at 325°F until warmed through.
Elizabeth Flynn says
I love this recipe. I made a double patch for 2 quiche and my husband ate most of it. I was hoping to freeze one for later use, but that did not happen. I am sharing this recipe with family and friends. Delish!!!!
Ryan says
Awesome! So glad you enjoyed it!