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).
CHORIZO, JALAPENO, AND MONTEREY JACK QUICHE
- 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
- Salt and pepper, to taste
- Preheat oven to 375.
- 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.
- 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.
- Slice the sausage and add that back to the skillet once the vegetables have started to cook.
- Once “done,” place the sausage/veggie mix into the pie crust.
- 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).
- 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.