This post may contain affiliate links. Please read my disclosure.
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.
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.
Jump to:
Ingredient Notes
- Store-bought pie crust - can make your own as well if you prefer. I use homemade crust with my bacon potato quiche.
- Chorizo - I use store-bought but homemade is works too.
- Veggies - when I think of Mexican dishes, onion and corn are two that come to mind so I use them here.'
- Black beans - used for added flavor, color and protein.
- Sharp cheddar cheese - quality cheddar cheese with some nice sharpness is the way to go here.
- Eggs - can't have a chorizo quiche without eggs.
- Whole milk - need the fat from the milk to create the light and fluffy texture.
Variations
Like any recipe, you can adapt this quiche to your liking.
- 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.
Add chorizo to a skillet over medium-high heat, cooking for 4-5 minutes before adding the onion and corn, cooking for another 5 minutes. Remove from heat and stir in beans. Whisk together the eggs, milk and black pepper in a large bowl.
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.
Other Breakfast Recipes
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.
Leave a Reply