Chorizo Goat Cheese Quiche

Drop everything, run to your nearest market, fire up the oven and make my Chorizo Goat Cheese Quiche immediately. Immediately!!  It’s that good…and super easy.
Total
3
Shares

Drop everything, run to your nearest market, fire up the oven and make my Chorizo Goat Cheese Quiche immediately. Immediately!!  It’s that good…and super easy.

Yep, making a quiche is simple, and the result is always incredibly delicious.  A homemade quiche always reminds me of my mom – she loves to make a basic one with broccoli, crunchy bacon and cheddar.  Yum!

My quiche, a chorizo and goat cheese number, walks a bit more on the wild side.  It’ll take about 60 minutes from start to finish with prep and cook time.

[tabgroup layout=”horizontal”] [tab title=”Ingredients”]1. 1 pre-made, frozen pie shell (you can make your own, but save yourself the time and effort tonight and pick up a good ol’ Marie Callender’s)

2. 6 eggs

3. 1/2 c. milk

4. splash of water

5. 1/4 c. chopped green onions

6. 4 inches of chorizo cut off a chorizo sausage, chopped (casings removed)

7. half a small yellow onion, chopped

8. 5 tablespoons fresh goat cheese, crumbled

9. salt and pepper to taste

10. non-stick spray

[/tab] [tab title=”Steps”]1. Pre-heat your oven to 350 degrees. Chop up the chorizo and yellow onion into small pieces. I chop up the chorizo fairly fine, because I prefer it to be cooked throughout the quiche rather than in large slices. If you’re chorizo is already ground, use 1/2 c. of chorizo.

2. Heat up a medium sized skilled over medium-high heat and spray with a non-stick spray.  Add the chorizo and chopped onion together, stirring frequently until the chorizo gets pretty brown, the onions start to become translucent, and everything starts to pop in the pan a bit.  I prefer crunchy chorizo, so I cook mine very well.  Take them off the heat when done.

3. Chop up your green onions into small pieces.  Crack eggs into a bowl, add the milk, a splash of water, and green onions.  Add salt and pepper to taste (I’d go with 3 generous pinches of salt, and 6ish shakes of pepper), then whisk everything together.

4. Put the chorizo/onion mix in the bottom of your pie shell.  Pour half of your egg mixture into shell.  Take your goat cheese and sporadically place a little more than half of the cheese into the mix.  Pour the second half of the egg mix on top of that.  Finish with the rest of the goat cheese and pop that beauty into the oven for 45 minutes at 350 degrees.

5. If your crust starts to brown too much, create an aluminum foil ring to gently place on the crust as it finishes in the oven.

6. You know your quiche is done when it starts to rise up a little bit, or when its clear that the eggs are no longer runny.

7. Eat.  Tell me what you think.

[/tab] [tab title=”Notes”]Serving Size: 1 Quiche

Oven to 350 F

Difficulty Level: Easy/Medium[/tab] [/tabgroup]

11 comments
  1. I made this and brought it in to work to share with my coworkers and they LOVED it! 🙂
    I’m curious to how many calories each piece would be… Regardless, worth every bite!

  2. Anything in a pie crust is good in my books!! Made a killer chicken pot pie sunday night that disappeared in an instant. Can not wait to try this recipe! Goat Cheese is definitely in my top 5 fave flavors so I will try it any which way, also my dad makes home-made chorizo so I am sure this will be killer. Thanks for the inspiration 🙂 Must also try with Bacon… because really, goat cheese and bacon is essentially heaven in your mouth.

  3. I made this for my best friends bridal shower that I was hosting, and it went over so well, I wish I would have made 2! I did decide to do a shredded potato crust instead of the traditional pie crust just to put a fun spin on it, and it was delightful! Thanks for the recipe! My recipe book will never be without this little slice of heaven.

  4. I just made this for dinner tonight! It was INCREDIBLE! I loved how uncomplicated it was – compared to other recipes I saw online. I told my hubby that this is the new “go to” quiche – it was that good. I even blogged about it. Thanks for sharing!

  5. I made this for a potluck last night and there wasn’t a scrap left at the end of dinner! I made an extra one for the family before I left and that was devoured too. This is a keeper for us.

Leave a Reply

Your email address will not be published. Required fields are marked *

🌼 Let's Be Friends 🌼

Join my newsletter to get recipes, wellness tips, & more!

You May Also Like