Best Conquichetador Aka Chorizo Quiche Recipes

CHORIZO QUICHE

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.

V'S MEXICAN QUICHE

Steps:

• In a skillet, cook sausage over medium heat until no longer pink; drain.
• Stir in soup.
• In a mixing bowl, beat eggs, milk and pepper; stir in sausage mixture.
• Add chopped cilantro, green chilis and onions, add soup, stir until well blended.
• Transfer to a lightly greased (or cooking spray) 11-in x 7-in x 2 inches baking dish.
• Sprinkle with cheese.
• Bake uncovered at 375* for 40-45 minutes or until a knife inserted near the center come out clean.

CHORIZO AND GOAT CHEESE QUICHE

Steps:

• Make the crust: Combine the flour and salt in a food processor and pulse a few times. Scatter the butter and lard over the flour and pulse until the mixture forms large crumbs. Add 1/3 cup ice water a few tablespoons at a time, pulsing, until the dough just comes together. (Pulse in up to 2 more tablespoons ice water if the dough is too crumbly.) Flatten the dough into a disk, wrap in plastic wrap and refrigerate until chilled, at least 1 hour.
• Transfer the dough to a lightly floured surface and roll out into a 12-inch round. Fit the dough into a 10-inch deep-dish fluted tart pan with a removable bottom, gently pressing it into the sides; trim the excess dough. Cover with plastic wrap and chill until firm, about 20 minutes.
• Meanwhile, make the pesto: Preheat the broiler. Put the jalapenos on a baking sheet and broil, turning, until charred, about 5 minutes. Remove the stems and seeds. Pulse the jalapenos, cilantro, garlic, pine nuts and olive oil in a food processor until the mixture has a pesto-like consistency. Add the parmigiano, and salt and pepper to taste; pulse a few more times. Cover and refrigerate until ready to serve.
• Preheat the oven to 375 degrees F. Put the tart pan on a baking sheet, line the dough with parchment paper and fill with pie weights or dried beans. Bake until the edge is lightly golden, about 20 minutes. Remove the weights and parchment and bake until golden, about 20 more minutes. Let cool slightly on a rack.
• Meanwhile, make the filling: Reduce the oven temperature to 350 degrees F. Put the goat cheese in the freezer for 10 minutes (this makes it easier to slice). Heat the canola oil in a large skillet over high heat until it begins to shimmer. Add the chorizo and break it into smaller pieces with a wooden spoon; cook until golden brown, about 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon and let cool slightly. Slice the frozen goat cheese into 1/2-inch-thick rounds.
• Scatter the fontina, cotija, scallions, chorizo and thyme over the crust. Whisk the eggs in a large bowl; add the milk and cream and whisk until smooth. Pour into the crust and arrange the goat cheese evenly on top. Bake until the crust is deep golden brown and the edge is set but the center still jiggles slightly, 40 to 50 minutes. Let cool at least 20 minutes before serving. Cut into wedges and serve with the jalapeno pesto.

MEXICAN QUICHE

Steps:

• Pre heat oven at 400 degrees.
• Fit pie crust into a deep dish pie plate. Cover so it won't dry out while preparing ingredients.
• Prepare ground sirloin with Taco seasoning per pkg. instructions -- set aside 2 cups.
• Heat butter in skillet, add bell pepper, green onion saute until softened.
• In a small bowl, combine bell pepper, green onion, jalepeno, green chiles and tomatoes.
• In a large bowl, whisk eggs, half and half, with sour cream until well blended, gently stir in all remaining ingredients, except hamburger and olives.
• Gently press the 2 cups of seasoned ground sirloin in bottom of pie, gently pour in egg mixture, top with olives.
• Cover with tented foil, bake 45 minutes -- remove cover, continue baking another 15-20 minutes or until center of pie is firm. Allow to cool for at least ten minutes before serving.

MINI CHORIZO QUICHES

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.

MINI CHORIZO QUICHES

Steps:

• Grease 6 (4-inch) individual tartlet pans with removable bottoms with butter and place on a baking sheet.
• Place the flour and salt in food processor and pulse to combine. Add the chilled butter and process to a coarse meal. With the machine running, add 5 tablespoons of water in a steady stream until the mixture forms a dough. Add additional water, 1 tablespoon at a time, if the dough is too dry.
• Divide the dough into 6 equal balls and press into the bottom and sides of the prepared tartlet pans. Refrigerate the crusts for 15 minutes.
• Preheat the oven to 425 degrees F. Line the crusts with foil and fill with pie weights (or dried beans). Bake for 15 minutes. Cool completely (can be made 1 day ahead).
• Mix the chorizo and remaining ingredients. Pour into the prepared crusts, dividing equally. Bake until the quiches are puffed and cooked through, or when a knife inserted into center of the quiches comes out clean, about 45 minutes. Cool slightly. Serve warm or at room temperature.

CRUSTLESS QUICHE CHORIZO

Steps:

• Preheat oven to 375º F;.
• 9" Pie pan, quiche dish or similar baking vessel at least 1" deep.
• • Sauté the chorizo links, in their wrappers, over medium-low heat. While the sausage is cooking, prepare the eggs, butter and water by whisking thoroughly then gently stir in the spinach leaves. If using shredded cheddar, measure the amount needed. If using packaged, block cheddar, slice the cheese into 1"x1/8" squares; dice the tomato into 1/2"x1/2" pieces. Set these items aside until assembly time.
• • Remove the chorizos from heat, cover the chorizo with a layer or two of paper towels and carefully pierce the casing releasing the rendered fat, squeezing gently, if necessary. When piercing the sausage casing, PIERCE THE LINK IN ITS SIDE as the red oil rendered during sautéing can squirt out unexpectedly (AND YOU COULD END UP WITH A RED STRIPED AND POLKA-DOTTED REFRIGERATOR!). This is because a closed casing chorizo becomes pressurized during sautéing, so the side-piercing is necessary. TAKE CARE - THE SAUSAGE AND OIL ARE VERY, VERY HOT. NOTE: You can remove the casing or cut slits or poke holes in the casing before cooking, but the sausage will soak up more oil and require longer draining.
• • Cut the remaining casing down the length of the sausage and scoop out the chorizo meat placing it on paper towels to absorb additional fat.
• • Spray the baking dish with butter flavored or olive oil cooking spray, then pour in the beaten egg-spinach mixture.
• • Evenly distribute the tomato and (optional) ½ of the onion pieces throughout the eggs.
• • Sprinkle the shredded cheddar or dot the cheddar cheese pieces across the top in a pleasing pattern, then sprinkle on the parmesan cheese and remaining (optional) onion.
• • Lightly spray the top of the quiche with butter flavored or olive oil spray.
• • Sprinkle a few grains of the seasoned salt and/or pepper over the quiche.
• • Bake for 20 - 25 minutes or until cheese is a fantastic brown!
• • Remove the quiche from the oven and allow to rest about 5 minutes until completely set.