Chorizo Quiche Recipe

4.65 from 28 votes

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

Cook Time45

Total Time1

Course: Breakfast

Cuisine: American

Servings: Servings

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.

Storage
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