CHORIZO QUICHE
I had a pie crust to use and some black beans, so came up with this recipe. Be sure to use the Mexican style fresh chorizo, not the Spanish smoked & cured variety.
Provided by flower7
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Roll out pie crust and place in pie plate; set aside.
- Heat a skillet over medium-high and saute chorizo, breaking into smaller chunks, for 4-5 minutes or until mostly cooked through. Add onion and cook until onion is soft and chorizo is cooked all the way through. Stir in beans.
- Place cheese in crust then add onion, chorizo & bean mixture.
- Beat eggs and milk together until slightly foamy then add salt and pepper. Pour into pie shell.
- Bake until brown and puffed, about 50 minutes. Remove from oven and cool on wire rack for 15 minutes before cutting and serving.
Nutrition Facts : Calories 560.3, Fat 39.2, SaturatedFat 16.2, Cholesterol 197.7, Sodium 1258.6, Carbohydrate 25.5, Fiber 3.6, Sugar 2.3, Protein 26
SOUTHWESTERN QUICHE
Steps:
- In a greased 9-in. pie plate, arrange tortillas in an overlapping pattern so that they cover sides and bottom of pie plate, forming a crust. Set aside., In a large skillet, cook chorizo over medium heat until fully cooked; drain and set aside. In the same skillet, saute mushrooms in butter until tender. Add onion, salt and pepper; cook 2 minutes longer., In a large bowl, combine the eggs, half of the cheese, chorizo, cream, tomato, garlic powder and cumin. Stir in mushroom mixture. Pour into pie plate; top with remaining cheese. Cover edges of quiche with foil so tortillas do not burn., Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and avocado if desired.
Nutrition Facts : Calories 662 calories, Fat 50g fat (24g saturated fat), Cholesterol 287mg cholesterol, Sodium 1376mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein.
SOUTHWESTERN BACON QUICHE
Bacon, green chiles and pepper jack are baked into a cilantro-and-chile powder custard in a homemade crust.
Provided by Food Network Kitchen
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the crust: Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
- Lightly dust a work surface with flour. Then roll the dough on the floured surface into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
- For the filling: Sprinkle the scallions evenly into the crust. Combine the pepper jack, bacon and chopped green chiles in a medium bowl and sprinkle in an even layer over the scallions.
- For the custard: Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the cilantro and chile powder.
- Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
MINI CHORIZO QUICHES
Provided by Food Network Kitchen
Time 1h
Yield 24 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Heat a medium skillet over medium heat and add the oil. When the oil is hot add the onion, red pepper, chorizo, oregano, and garlic. Cook, stirring frequently, until the pepper and onions are soft and brown, about 6 minutes. Cool.
- Whisk the eggs, milk, cilantro, and 1 teaspoon salt together in a large liquid measuring cup or medium bowl.
- Arrange the tart shells on a baking sheet and divide the chorizo filling evenly among the tart shells. Pour or spoon the custard mixture over the filling to fill the shells. Bake until the eggs are just set, about 15 minutes. Cool and serve.
SANTA FE QUICHE
Steps:
- Preheat the oven to 325 degrees F.
- In a small skillet, cook the chorizo over medium heat until browned, about 5 minutes, breaking it into pieces with a wooden spoon. Remove from heat and drain on a paper towel-lined plate. In a deep mixing bowl, whisk together the eggs and milk until well beaten. Pour the egg mixture into the unbaked pie skin. Evenly spoon the chorizo and potatoes into the egg-filled pie skin. Arrange the green chile strips in a sunburst pattern on top of the quiche filling. Sprinkle queso fresco over top. Bake for 40 minutes. Slice into 4 wedges and serve immediately, with a warm tortilla, if desired.
SOUTHWESTERN QUICHE
This is a good meatless main dish served with a salad or I've served it alongside chicken enchiladas. This is super easy to do with the corn tortilla crust.
Provided by pines506
Categories Southwestern U.S.
Time 1h5m
Yield 1 9-inch quiche
Number Of Ingredients 14
Steps:
- Submerge tortillas, one at a time in hot oil in skillet for about 5 seconds, just to seal and soften. Drain on paper towels.
- Place one tortilla in center of 9 inch quiche or pie pan.
- Arrange remaining tortillas around pan, overlapping slightly and allowing edge to extend 1-2 inches above rim of pan; set aside.
- In oil remaining in skillet, cook onion until tender, but not browned.
- Stir in corn, green chilies, olives and tomato.
- Cook, stirring frequently, for about 5 minutes or until some of the moisture is evaporated; set aside.
- In bowl, combine half-and-half, eggs, salt, and cayenne pepper.
- Sprinkle cheese evenly over tortilla shell.
- Sprinkle vegetables over cheese.
- Pour egg mixture over all.
- Bake at 375°F for 35 minutes.
- Cool 5 minutes.
- Garnish top with avocado slices and cilantro or parsley.
Nutrition Facts : Calories 2396.2, Fat 161.7, SaturatedFat 71.8, Cholesterol 925.2, Sodium 3982.1, Carbohydrate 150.4, Fiber 16.2, Sugar 12.3, Protein 99.5
SOUTHWESTERN CHORIZO QUESADILLAS
posted for ZWT 2006, this is from the Food Network site and sounds pretty darn good. Chorizo is used in a lot of Southwestern cooking as well as the cooking of Spain. It's one of my favorite sausages to use.
Provided by JanetB-KY
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat a nonstick skillet or griddle pan to high heat; blister a flour tortilla for 20 seconds, flip.
- Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions.
- Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula.
- Cut quesadillas into 4 wedges and top with salsa.
- For salsa, combine tomatoes, onion, cilantro and salt in a small bowl and spoon over wedges of quesadilla, as you snack.
Nutrition Facts : Calories 843.8, Fat 47.8, SaturatedFat 21.1, Cholesterol 100.2, Sodium 1732.7, Carbohydrate 64.4, Fiber 4.7, Sugar 4.8, Protein 37.7
SOUTHWESTERN QUICHE
Loved Bec's South of the Border Pie but made several adjustments- very good recipe! This version is crustless, but I also like putting it in a pie crust.
Provided by Poor College Kid
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a saucepan cook onion and garlic in hot oil till tender but not brown.
- Stir in chili powder, cumin, and salt.
- Cook for 1 minutes more.
- Cool.
- Stir in beans, cooked rice, cheese, milk, and eggs.
- Spray a 10-inch pie place or quiche dish with nonstick coating.
- Spoon mixture into pie place and bake, uncovered, at 350 degrees for 30 minutes or till center is set.
- Let stand 10 minutes.
- If desired, sprinkle with green pepper and serve with salsa.
Nutrition Facts : Calories 223.6, Fat 8.6, SaturatedFat 4.1, Cholesterol 17.4, Sodium 223.5, Carbohydrate 25.3, Fiber 5.7, Sugar 1.2, Protein 12.3
SOUTHWESTERN QUICHE
This recipe was in a brochure that was included in an order from New Braunfels Smokehouse, a half-century-old Central Texas tradition. The family-owned restaurant, meat processing plant, and mail order business features wonderful hickory- smoked meats and the restaurant is a must if you ever visit New Braunfels!This is great for brunch with a fruit salad or for a light dinner with a side salad.
Provided by Leslie in Texas
Categories Breakfast
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Mix cheeses together and sprinkle evenly over pie shell.
- Mix eggs, salt, pepper, cream, olives, chilies, scallions and ham; pour over cheeses.
- Bake 45 minutes or until a knife inserted into the center comes out clean.
- Serve warm or at room temperature.
SOUTH-OF-THE-BORDER QUICHE
"Every holiday we have brunch and that's when I make a quiche," writes Paula Marchesi of Lenhartsville, Pennsylvania. "This is the family's most requested one. When the entire family gets together I have to make several of these, and there are never any leftovers," she adds.
Provided by Taste of Home
Time 55m
Yield 2 quiches (6 servings each).
Number Of Ingredients 15
Steps:
- Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., Sprinkle chili powder and cumin over shells; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt and pepper. Pour evenly over cheese. , Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream if desired. , To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 410 calories, Fat 28g fat (15g saturated fat), Cholesterol 206mg cholesterol, Sodium 600mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
SMOKY CHORIZO & MANCHEGO QUICHE
Transform the classic ham and cheese quiche with the more grown up flavours of chorizo and manchego. It makes a lovely summer lunch or supper served with salad
Provided by Liberty Mendez
Categories Dinner, Lunch, Supper
Time 1h35m
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- Heat the oil in a medium frying pan over a high heat, and fry the chorizo for 4-5 mins until crisp. Transfer to a plate lined with kitchen paper using a slotted spoon, and set aside to cool. Set the pan with the fat aside, and leave to cool. For the pastry, put the flour, 1/2 tsp salt, the paprika, cayenne pepper, cooled chorizo fat and the butter in the bowl of a large food processor and blitz until the mixture looks like coarse breadcrumbs. Gradually pulse in 4 tbsp cold water until it comes together into a dough. Turn out onto a lightly floured surface, and knead gently until smooth. Wrap the dough and chill for at least 10 mins. Will keep chilled for up to three days.
- Heat the oven to 200C/180C fan/gas 6. Roll the chilled pastry out on a floured work surface to the thickness of a 50p coin then lift it into a 23cm loose-bottomed tart tin, leaving an overhang. Prick the base all over with a fork, line with baking parchment, then fill with baking beans. Transfer to a baking sheet and bake for 15 mins. Remove the parchment and beans, then bake for 15-20 mins more until golden and crisp. Trim away the pastry that is overhanging using a serrated knife.
- Meanwhile, whisk the eggs, crème fraîche and cream together, season, then stir in the cheese and cooled chorizo. Pour into the pastry case and bake for 25-30 mins until the filling is just set. Leave to cool in the tin, then remove from the tin and slice. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 460 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium
CRUSTLESS SPICY CHORIZO QUICHE WITH CHEESE
Who needs crust when you've got this recipe? Our Crustless Spicy Chorizo Quiche with Cheese delivers a variety of rich flavors and a good amount of heat.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Crumble chorizo into large skillet. Add onions; cook and stir on medium-high heat 5 to 8 min. or until chorizo is browned and onions are tender. Set aside.
- Microwave cream cheese in large microwaveable bowl on HIGH 30 sec.; whisk until creamy. Add eggs, 1 at a time, beating after each addition until blended. Whisk in milk. Add shredded cheese and chorizo mixture; mix well.
- Pour cream cheese filling into 9-inch pie plate sprayed with cooking spray. Bake 40 to 45 min. or until knife inserted near center comes out clean.
Nutrition Facts : Calories 450, Fat 37 g, SaturatedFat 18 g, TransFat 1.5 g, Cholesterol 255 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 23 g
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