Breakfast & Brunch
Chorizo & Green Chili Quiche
Prep Time: 15 MIN | Cook Time: 25 MIN | Servings: 4
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Prep Time
15 MIN
Cook Time
25 MIN
Servings
4
This south of the border quiche will satisfy your Mexican food craving and make mom happy at the same time.
Ingredients
- 1 (9 inch) Refrigerated pie crust
- 5 lg. Eggs, beaten
- ½ cup half & half
- ½ cup Sargento® Whole Milk Ricotta Cheese
- ¼ cup Green chili salsa
- 2 cups Sargento® Shredded Authentic Mexican Cheese
- 1 Tbsp. Fresh cilantro, chopped(optional)
- ½ tsp. Kosher salt
- 6 ozs. Mexican chorizo sausage, cooked, drained
- ½ cup Yellow, red and orange grape tomatoes, halved
- ½ cup Avocado, seeded and diced
Directions
- Pre-heat oven to 400 degrees. Press pie dough into a 9” tart pan or pie pan. Refrigerate until ready to fill.
- In a medium bowl, combine eggs and next 6 ingredients. Pour into the refrigerated pie crust. Bake for 15 minutes. Remove from oven and top with cooked chorizo and tomato halves. Bake an additional 15 minutes or until golden brown and eggs are almost set.
- Remove from oven and let cool for 15 minutes. Top with additional cheese, chopped avocado, and cilantro leaves if desired. Serve.
