| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 6 ounces chorizo
- 8 eggs
- 1/2 cup milk
- 1 (10-inch) pie skin or pastry
- 1 cup cooked breakfast potatoes seasoned with red chili powder or flakes, paprika, and garlic
- 2 whole green chiles, fire roasted, peeled, and cut into strips
- 1/4 cup queso fresco
- Serving suggestion: warm tortillas.
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 522 |
| Total Fat | 35 g |
| Saturated Fat | 12 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 10 g |
| Sugar | 6 g |
| Protein | 29 g |
| Cholesterol | 366 mg |
| Sodium | 770 mg |
Reviews
It was my turn to find a recipe for our friends’ cooking night. This recipe was very tasty, and easy for even the domestically challenged. I have a love for New Mexico cuisine. This met my expectations.
This is a great quiche recipe that I make for supper. I use diced red peppers instead of the pimentos. Great alternative to the typical ‘breakfast time’ quiche.
Easy to prepare and delicious.