Food on the Hill: Chorizo Quiche

This Week’s Recipe: Chorizo Quiche

Photo by Sue York/


1 unbaked pie shell, thawed
12 oz. pork chorizo
6 eggs
7 oz. manchego cheese, grated
1 cup of green chile, drained
1 1/3 cup potato (1/2 chunks)
Slice the chorizo casing and put the meat into a fry pan. Fry the meat about 10 minutes, until the mix is a little drier.
Photo by Sue York/

Set aside and cool.

Pre-cook the potatoes in the microwave for 4 minutes, cool. In a large mixing bowl, mix together the eggs and green chile. Add in the cooled meat and cooled potatoes and cheese.

Photo by Sue York/
Pour mix into the pie shell that has been placed on a baking sheet. Bake at 380 for 60-70 minutes. To check for doneness, it must be firm in the center.
Chorizo Quiche
Photo by Sue York/