Chorizo Quiche in Cornmeal Crust
Yield: 6-9 servings
Cook Time: 45-50 minutes
Tips: Extending crust slightly above edge of pie pan will allow more room for uncooked quiche mixture. To prevent spillage before baking, leave a top rim of crust exposed above quiche filling (about 1/16" to 1/8" inch), discarding any unused egg and cream mixture. Leftover quiche may be reheated in the microwave (about 1 1/2 minutes per slice), or may be served cold.
Suggestion: Delicious served for breakfast, brunch, lunch or dinner.
One could say this quiche recipe has a bit of a Mexican theme, because it's made with chorizo sausage and is baked in a cornmeal crust. This quiche recipe could take on other themes as well, however, depending on the type of chorizo you use.
There are actually quite a few types of chorizo, originating from Spanish, Portuguese, South American and even Philippine cuisines, to name a few. Chorizo is a red colored sausage (usually made with pork, though can also sometimes be found made with beef), often deriving its color from smoked dried red peppers and paprika. It traditionally comes in casings, but can also be found simply wrapped in a package without casings. Chorizo adds lively flavor and nice texture to this quiche, and is the perfect compliment to the cornmeal crust.
This easy quiche recipe is great served as a breakfast quiche, though can also be served with brunch, or for lunch or dinner served with a green salad. Quiche also tastes great hot or cold, and is easily reheated in the microwave (about 1 1/2 minutes per slice), so if you have any leftover quiche, you'll have a tasty meal in just minutes!
This easy quiche recipe is great served as a breakfast quiche, though can also be served with brunch, or for lunch or dinner served with a green salad. Quiche also tastes great hot or cold, and is easily reheated in the microwave (about 1 1/2 minutes per slice), so if you have any leftover quiche, you'll have a tasty meal in just minutes!
Recipe▼
Ingredients
- Cornmeal Crust
- 1/2 cup cornmeal (yellow or white)
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/3 cup butter, chilled
- 5 tablespoons cold water (or 1/4 cup plus 1 tablespoon)
- Quiche
- 1 cup grated Monterey Jack cheese (about 4 oz.)
- Cornmeal Crust (recipe follows)
- 8 oz. (1/2 lb.) chorizo sausage (pork or beef), casings (if any) removed
- 1/4 cup sliced green onions (white and green parts)
- 4 eggs
- 2 cups whipping cream or half and half
- salt and pepper to taste
Directions
Cornmeal Crust
In a medium mixing bowl, sift together cornmeal, flour, salt and pepper. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Add water, a little at a time, stirring gently just until mixture is able to be formed into a ball with your hands. Turn out onto a lightly floured work surface and roll out dough to a 13-inch circle. Fit loosely into a 9-inch pie pan or quiche pan. Fold edge under and flute.
Quiche
Preheat oven to 450° F.
Spread grated cheese evenly over bottom of unbaked Cornmeal Crust and set aside. Fry chorizo sausage in a skillet over medium heat until cooked and crumbly (about 5-7 minutes), stirring frequently. Drain off any excess grease. Evenly sprinkle cooked chorizo sausage on top of cheese, then top evenly with green onions.
Lightly beat eggs in a mixing bowl, then stir in whipping cream (or half and half) and season to taste with salt and pepper. Pour seasoned egg and cream mixture over cheese and chorizo mixture, leaving about 1/16 to 1/8" of crust exposed above quiche filling to prevent spillage. Carefully move uncooked quiche to bottom rack of oven. Bake for 15 minutes, then reduce heat to 350° F. and bake for an additional 25-30 minutes. Allow to stand 10 minutes before cutting and serving.
Leftovers may be reheated in the microwave for about 1 1/2 minutes per slice, or may be served cold directly from the refrigerator.
