Quiche with Chorizo and Peppers

Instructions

1. 1

   Prepare and Blind Bake the Crust (15-20 minutes)

   • Preheat your oven to 400°F (200°C).
   • Gently press the pie crust into a 9-inch pie dish. Prick the bottom and sides with a fork.
   • Line the crust with parchment paper and fill with pie weights or dried beans.
   • Bake for 15 minutes. Carefully remove the parchment and weights, then bake for another 5-7 minutes, until the crust is lightly golden. Set aside. Reduce oven temperature to 375°F (190°C).
2. 2

   Cook the Chorizo and Vegetable Filling (10-12 minutes)

   • While the crust bakes, heat a large skillet over medium-high heat. Add the chorizo and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
   • Using a slotted spoon, transfer the cooked chorizo to a paper towel-lined plate to drain excess grease.
   • Drain all but 1 tablespoon of fat from the skillet. Add the chopped onion and bell pepper and sauté until softened, about 5 minutes.
   • Stir in the minced garlic, ground cumin, and smoked paprika. Cook for 1 more minute until fragrant. Remove from heat.
3. 3

   Assemble the Quiche (3 minutes)

   • Spread the drained chorizo evenly over the bottom of the pre-baked pie crust.
   • Top with the sautéed vegetable mixture.
   • Sprinkle the shredded Monterey Jack cheese evenly over the vegetables.
4. 4

   Prepare and Pour the Egg Custard (2 minutes)

   • In a medium bowl, whisk the eggs until smooth. Whisk in the heavy cream, milk, salt, and black pepper until fully combined.
   • Place the pie dish on a sturdy baking sheet. Carefully pour the egg custard over the filling in the crust.
5. 5

   Bake the Quiche (35-40 minutes)

   • Bake at 375°F (190°C) for 35-40 minutes, or until the edges are set and golden brown, and the center has only a slight jiggle.
   • A knife inserted about an inch from the center should come out clean.
6. 6

   Rest and Serve (10 minutes)

   • Remove the quiche from the oven and let it rest on a wire rack for at least 10-15 minutes. This step is crucial for the custard to set completely, ensuring clean slices.
   • Garnish with fresh cilantro before slicing and serving warm.