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4.65 from 28 votes

Chorizo Quiche Recipe

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!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Servings: 6 Servings
Calories: 366kcal
Author: Eden

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

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!
For the flakiest crust, keep your butter and Crisco ice-cold when mixing the dough.
Let the quiche rest for 10 minutes before slicing for cleaner, prettier pieces.

Nutrition

Calories: 366kcal | Carbohydrates: 43g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 629mg | Potassium: 117mg | Fiber: 1g | Sugar: 2g | Vitamin A: 702IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 3mg