Chorizo And Potato Quiche Recipes

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.

CHORIZO QUICHE WITH POTATO CRUST

Steps:

• 1. preheat oven to 425 degrees Grease a deep 9 inch ovenproof pie plate
• 2. cook chorizo over medium heat, about 5 min. do not over cook. Drain off the oil into a cup. remove chorizo from pan, set aside
• 3. mix 2 cups hash-browns with chorizo drippings and 1/2 envelope Sazon**. Press potatoes into pie pan, forming a crust. Bake 20 minutes or until browned.
• 4. While potato crust is baking,brown remaining 2 cups hash browns in same pan used to cook chorizo,
• 5. beat eggs and Half and Half,and the remaining Sazon**, stir in drained chorizo,hash brownes, cheese, jalapenos and bell peppers.
• 6. Pour into potato crust and bake at 350 F for 45-50 minutes or until set. Garnish with more cilantro. Let sit 15 minutes before serving.
• 7. ENJOY!!!

CHORIZO AND POTATO QUICHE

Steps:

• 1. Fill a pot with cold water and put in diced potatoes cook for 15 minutes. Saute chorizo in pan with a tbs. of olive oil. Drain potatoes an add to the pan with chorizo in it. Cook for 5 minute until potatoes brown a little. Turn off heat and let them cool down.
• 2. Get your pie crust ready in your pie plates. Add 1/4 of the cheeses in the bottom of each pie crust so when the custard cooks it won't seep through and make the pie crust soggy. In a large bowl add half and half, eggs, cheese, some salt and pepper about a 1/4 and a teaspoon of salt and pepper. Divide potato mixture between both pie plates add olives and green onions to both.
• 3. Add half of the egg mixture to one pie and the rest to the other. Cook in a 400 degree preheated oven for 30 minutes. Let it cool for 1 hour so the eggs can set.

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.