Food on the Hill: Chorizo Quiche

This Week’s Recipe: Chorizo Quiche

Photo by Sue York/ladailypost.com

Ingredients

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)
 
Directions:
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/ladailypost.com

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/ladailypost.com
 
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/ladailypost.com
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