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This chorizo quiche recipe with homemade buttery flaky pie crust is always a hit. It’s a recipe my mother-in-law has been making for years and it’s literally the best quiche ever!
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Pin ItThis chorizo quiche is rich, flavorful, and perfect for breakfast, brunch, or dinner. The filling is easy and custardy, baked in a buttery, flaky homemade crust. You can easily make it vegetarian – just skip the chorizo for a broccoli and cheese version!
Easy Chorizo Quiche Recipe
Crowd pleaser: This quiche is always a hit at our family gatherings. The combination of chorizo and broccoli creates a flavor everyone loves!
Simple to make: The filling comes together quickly in one bowl. Just cook the chorizo and broccoli, mix with the other ingredients, and pour into your crust.
Great for any meal: Enjoy this quiche for breakfast with coffee, at brunch with friends, or for dinner paired with our salad that goes with everything.
Make ahead option: You can prepare the crust and filling ingredients ahead of time, which makes this perfect for entertaining or busy weeknights.
Chorizo Quiche Ingredient Notes
Cooked broccoli: Adds flavor, texture, and a pop of color to each slice.
Cooked chorizo: Bold, spicy, and packed with flavor—this is what sets it apart.
Heavy cream: Creates that silky, custardy texture. Whole milk works, but cream is best.
Jarlsberg cheese: Mild and nutty with a perfect melt—doesn’t overpower the other ingredients.
Eggs: The base of the custard, holding everything together.
Grated onion: Subtle flavor throughout without big chunks.
Nutmeg: Just a pinch brings warmth and enhances the eggs and cheese.
Pie crust: Buttery and flaky – use homemade, store-bought, or skip it for a crustless version.
How to Make Chorizo Quiche
Steam the broccoli just until it’s bright green and slightly tender about 3–4 minutes. I like it with a little bite since it finishes cooking in the oven.
Cook the chorizo until browned and crumbly, then drain off any excess fat. I remove the casing first if it has one.
For the custard, I whisk together eggs, heavy cream, cheese, a bit of grated onion, nutmeg, salt, and pepper until smooth.
Once the filling is ready, I fold in the broccoli and chorizo so everything’s evenly combined.
I always chill the crust before filling it – cold dough = flakier texture.
A quick egg wash on the crust edges gives it that beautiful golden finish.
Bake at 350°F for 45–50 minutes, just until the center has a slight jiggle – it’ll set as it cools.
Letting it rest for 10 minutes before slicing makes all the difference. It cuts beautifully and holds together so well.
Recipe Variations
Vegetarian Quiche: Skip the chorizo completely for a delicious broccoli and cheese quiche that’s just as satisfying. You can add extra broccoli or mix in other veggies like bell peppers or mushrooms.
Different Cheeses: Swap the Jarlsberg for Gruyère, sharp cheddar, fontina cheese, Monterey jack, or pepper jack cheese. Each brings its own unique flavor to the quiche while still melting beautifully.
Bacon Quiche: Replace the chorizo with crispy bacon bits for a more traditional flavor that everyone loves. Cook about 6-8 slices of bacon until crispy, crumble, and add to the egg mixture.
Crustless Option: Skip the crust entirely for a low-carb, gluten-free version. Just grease your pie dish well and pour the filling directly in. Bake as directed but check 5-10 minutes earlier.
Mini Quiches: Use the same filling in a muffin tin lined with small circles of pie crust for individual servings. Reduce baking time to about 20-25 minutes until set in the middle.
Recipe Tips
Pie Dish: I used this dish and love it – perfect for quiche.
No Pre-Bake Needed: You can bake the crust as-is, but for a crispier bottom, pre-bake for 10 mins at 350°F with an egg wash.
Make Ahead: Prep the crust days in advance and freeze. Mix filling (minus eggs) and store in the fridge. Add eggs and bake when ready.
Cold Crust Ingredients: Use ice-cold butter, Crisco, and water for a flaky, layered crust.
Doneness: Quiche is ready when the center is just set with a slight jiggle – it’ll firm up as it cools.
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Chorizo Quiche Recipe
Ingredients
Chorizo Quiche Filling
- 1 1/2 cup cooked broccoli
- 1/2 cup cooked chorizo
- 1 1/2 cup shredded Jarlsberg cheese
- 3 large organic eggs
- 1 cup heavy cream
- 1/2 small yellow onion, grated
- 1/8 teaspoon nutmeg
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
Buttery Flaky Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1/2 pound unsalted cold butter, 2 sticks
- 1/4 cup cold Crisco
- 1/3 cup ice water more or less depending on the consistency of the dough
Instructions
Buttery Flaky Crust
- In a large bowl combine flour, sugar, and salt.
- Cut 2 sticks butter into small chunks and add to the flour mixture. With your hands or a pastry cutter, blend until butter chunks are the size of peas.
- Add in Crisco and with your hands’ & combine. It should resemble coarse crumbs. This mixture should remain dry and powdery.
- Add ice water and mix the dough with hands until combined. The dough should hold a loose ball and be more on the dry side. It should look rough.
- Roll the dough out and fit it into the pie dish. You can refrigerate freeze it for 30 minutes in the pie dish, which I recommend doing.
Chorizo Quiche Filling
- Steam the broccoli until it’s cooked and set aside.
- In a skillet heat a little oil and remove the casing from the chorizo. Cook the ground chorizo. It can be a little liquidy.
- Add all of the quiche ingredients in a bowl and whisk until incorporated.
- Poor the mixture into the prepare buttery flaky crust pie dish
- Beat 1 egg and brush over the crust before baking.
- Cook in a preheated 350-degree oven for 45-50 minutes until the quiche is golden brown and the middle has set.
Notes
Fridge: Cool completely, cover, and refrigerate for up to 4 days. Wrap slices individually for easy grab-and-go. Freezer: Wrap the whole quiche or individual slices tightly and freeze for up to 2 months. Reheating
From fridge: Microwave slices 1–2 mins or bake the whole quiche at 325°F for 15–20 mins.
From freezer: Thaw overnight, then reheat. You can microwave frozen slices for 2–3 mins, but the crust may soften.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be frozen before cooking? If so, what would you bake it at? This looks delicious. Thank you!
Yes you can! I would still do 350 for about 50 minutes and see if it needs more time.
This quiche is fantastic! I do pan sauté the quiche and add more than three eggs, but the cheese is worth hunting for it and the chorizo adds so much flavor! Great recipe. I also buy Rolled up crust from Trader Joe’s, as there are the best!
So happy you loved it!!
We LOVE chorizo! This looks so good and easy to make! Love the cheesy goodness too!
Personally I’m not a big fan of chorizo, but my husband loves it and this quiche is just perfect, as far as he’s concerned. Pretty sure he’d like me to make this for him several times a week!
This quiche is fantastic. I made it for my family and it was a hit!
Made this for the family and it was a hit!
We went crazy over this quiche! It is so delicious!