Chorizo, Jalapeno, and Monterey Quiche

This was actually my first time making quiche. Embarrassing, I know. Thanks to making my sweet potato pie, I had an extra frozen pie crust. So, I decided to take my savory repertoire to a new level by adding the catch-all dish that works for breakfasts, lunches, and dinners. Note to the wimpy: this dish is a little spicy. The biggest accomplishment of this dish came in my use of the chorizo. It’s an extremely strong sausage, and it’s surprisingly oily. Finding a way to use that oil to my advantage was a God-send for an anti-grease girl like myself. The taste is fantastic; my only issue was I had some leftover stuffing (but that’s not the worst thing in the world…just gives you a separate kind of leftovers).



  • Two links chorizo
  • One jalapeno, de-seeded and diced
  • One bell pepper, diced
  • One potato, thinly sliced
  • Approximately 4 ounces of monterey cheese, shredded
  • One frozen pie crust
  • 2 eggs
  • Milk
  • Salt and pepper, to taste


  1. Preheat oven to 375.
  2. First, cook the chorizo. To do that, heat a skillet. DO NOT PUT ANY LIQUID IN THE PAN. Just drop the sausage links in there. The amount of grease you will accumulate will (or at least should) shock you.

    Check out all that grease in the upper right corner.
  3. Remove the chorizo, but keep the grease. Use that grease to saute the potatoes, bell pepper, and jalapeno. Season with salt and pepper as desired.
  4. Slice the sausage and add that back to the skillet once the vegetables have started to cook.
  5. Once “done,” place the sausage/veggie mix into the pie crust.
  6. Take a small bowl and whip your eggs. Add enough milk to the eggs that the mixture will come about half-way up your pie-crust mixture (i.e., eyeball it).
  7. Top with cheese. Place the pie crust on a cookie sheet–just to be safe. Bake for about 20 minutes, or until the cheese starts to crust nicely.



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