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!
The flavor of this quiche is so delicious, it’s perfect for breakfast, brunch or dinner! It’s amazing served with our salad that goes with everything. The filling is incredibly easy to make and homemade buttery flaky crust is a no fail recipe. This recipe has chorizo, but you can make it vegetarian by simply leaving it out.
Ingredients in our Chorizo Quiche Recipe
- Cooked broccoli
- Cooked chorizo
- Heavy cream
- Jarlsberg cheese
- Salt + Pepper
This recipe does not use flour in the filling, but the buttery flaky crust has flour. The crut is one of my favorite all-time crusts for pies and pastries too!
The broccoli in this quiche is delicious! It adds so much flavor and the color is a plus too.
What is chorizo made out of?
Chorizo is made from pork and is a pork sausage mixed with spices and garlic. You can get ground chorizo, which is what we used in this recipe.
How to Make a Quiche
Cook the broccoli and the chorizo before. Then add the cream, eggs, cheese and onions, spices, salt and pepper and the broccoli and chorizo in a medium bowl and whisk until everything is combined.
Pour it into the prepared pie crust, either frozen pie crust or homemade, give the crust an egg wash, and then bake in 350 degrees for about 45 minutes.
This is the pie dish we used for this recipe. It’s one of our favorites and use it often.
The Best Buttery Crust for a Quiche
There are a few options for the crust depending, you can make our buttery crust, buy store-bought pie crust in the freezer section or make a quiche without a crust.
It’s similar to a frittata but the texture is different. All of these options make it easy to make this quiche. Also, if you like quiche you’ll love our frittata recipe too! Its’ always a hit!!
Should you Prebake crust for quiche?
This crust does not need to be pre-baked. However, if you want to ensure that the crust is not doughy at all, you can pre-bake it for 10 minutes at 350 degrees before adding in the ingredients. Make sure to do the egg wash before.
Can I make a quiche ahead of time?
You can absolutely make the crust and filling ahead of time! Make them both separately and pour the filling into the crust when it’s ready to be baked. You can keep the crust in the refrigerator or freezer.
What can I use instead of milk in Quiche?
If you prefer to use a milk substitute you can try using nut milk or goat milk. Just note that using a different cream will change the overall flavor of the quiche. Here are 10 great substitutes for heavy cream that are worth a try.
Can I use milk in quiche instead of cream?
You can substitute the milk for the heavy cream. It’s best to use whole milk if it’s available to keep the creaminess of the quiche.
Can you make quiche a day ahead?
Absolutely! This is a great dish to make before. The crust can be made a few days before and even stored in the pie dish, covered in the freezer.
Mix all of the ingredients, leaving the eggs out, and keep them covered in a bowl in the refrigerator. When you want to bake the pie, add the ingredients into the pie dish and bake!
More Recipes You’ll Love!
If you make this chorizo quiche, let us know your thoughts by leaving a review and comment below!
Chorizo Quiche Recipe
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
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.