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Mexican Quiche With Chorizo

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 638kcal

Ingredients

For the quiche filling:

  • 1 1/2 cup cooked broccoli
  • 1/2 cup cooked chorizo
  • Splash of vegetable oil for frying
  • 1 1/2 cup shredded Jarlsberg cheese or a cheese substitute
  • 3 large eggs
  • 1 cup heavy cream
  • 1/2 small yellow onion grated
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt

For the crust (if making your own):

  • 2 1/2 cups all-purpose flour gluten-free works too
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1/2 pound unsalted cold butter vegan butter works, this is about 2 sticks
  • 1/4 cup cold Crisco
  • 1/3 cup ice water

Instructions

For making the crust:

  • Combine flour, sugar, and salt in a large bowl.
  • Cut 2 sticks of butter into smaller chunks and add to the flour mixture. Use your hands or a pastry cutter to blend until the butter chunks are smaller.
  • Add the Crisco and combine using your hands. The mixture should now resemble coarse crumbs.
  • Add the ice water and use your hands to form the dough into a loose ball. It should be on the drier side.
  • Roll out the dough and fit it into the pie dish.

For making the quiche filling:

  • Preheat the oven to 350° Fahrenheit (176° Celsius)
  • Steam the broccoli until it’s fully cooked. Set aside.
  • Heat a little vegetable oil in a skillet. Remove the casing from the chorizo and cook for about three minutes. It can be a bit liquidy.
  • Add all of the filling ingredients to a bowl. Whisk until fully incorporated.
  • Pour the mixture into the prepared pie dish with the crust in it.
  • Cook the quiche for 45-50 minutes or until the quiche is golden brown and the middle is set.

Video

Nutrition

Calories: 638kcal | Carbohydrates: 34g | Protein: 14g | Fat: 50g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 901mg | Potassium: 155mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1518IU | Vitamin C: 16mg | Calcium: 203mg | Iron: 2mg