Chorizo Quiche

This chorizo quiche recipe uses store-bought pie crust and is loaded with chorizo, corn, black beans, eggs and cheese.

Course Breakfast

Cuisine French

Prep Time 5

Cook Time 55

Total Time 1

Servings

Calories 385kcal

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.

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.