Quiche with Green Chiles and Chorizo

Instructions

1. 1

   Pre-bake the pie crust

   • Preheat your oven to 400°F (200°C).
   • Gently press the pie crust into a 9-inch pie plate.
   • Prick the bottom and sides of the crust with a fork.
   • Bake for 10-12 minutes, or until lightly golden. This is called blind baking and prevents a soggy bottom.
   • Remove from oven and set aside. Reduce the oven temperature to 375°F (190°C).
2. 2

   Cook the chorizo and aromatics

   • Place a medium skillet over medium-high heat.
   • Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
   • Add the chopped onion and cook until softened, about 3-4 minutes.
   • Stir in the minced garlic and ground cumin and cook for another minute until fragrant.
   • Remove from heat and drain off any excess grease from the skillet.
3. 3

   Assemble the quiche filling

   • Spread the cooked chorizo mixture evenly over the bottom of the pre-baked pie crust.
   • Sprinkle the drained green chiles over the chorizo.
   • Top with the shredded Monterey Jack and cheddar cheeses.
4. 4

   Prepare the egg custard

   • In a medium bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until smooth and well combined.
5. 5

   Bake the quiche

   • Carefully pour the egg mixture over the ingredients in the pie crust.
   • Place the pie plate on a baking sheet to catch any potential spills.
   • Bake at 375°F (190°C) for 35-40 minutes, or until the center is just set. It should have a slight jiggle but not be liquidy.
   • The top should be golden brown and a knife inserted near the center should come out clean.
6. 6

   Rest and serve

   • Let the quiche cool on a wire rack for at least 10 minutes before slicing. This helps the custard to set completely.
   • Garnish with fresh cilantro, slice, and serve warm.