Quiche with Chorizo and Peppers
A savory quiche packed with spicy chorizo, sweet bell peppers, and melted cheese in a flaky, buttery crust. Rich, hearty, and perfect for brunch, lunch, or a light dinner served with a simple green salad.
For 8 servings
- prep
Make the pie dough.
1.Pulse 1 1/2 cups all-purpose flour and 1/2 tsp salt in a food processor.2.Add 1/2 cup chilled, cubed butter and pulse until mixture resembles coarse meal.3.Drizzle in 3 tbsp ice water while pulsing, just until dough starts to clump.4.Turn out onto plastic wrap, shape into a disc, wrap tightly, and refrigerate for 30 minutes.TIPKeep the butter cold. Visible butter bits in the dough create flaky layers. - rest · ~30 min
Chill the dough.
Refrigerate the wrapped dough disc for 30 minutes while preparing the filling.
- saute
Cook the chorizo and vegetables.
1.Crumble 200g chorizo into a cold skillet; set over medium heat.2.Cook, breaking up with a spoon, until browned and cooked through (6-8 min).3.Transfer chorizo to a plate using a slotted spoon, leaving the rendered fat.4.Add diced bell pepper and chopped onion to the skillet; sauté until softened (5 min).5.Add minced garlic and cook until fragrant (1 min). Remove from heat.TIPUse the rendered chorizo fat to cook the vegetables — it adds deep smoky flavor. - prep
Preheat the oven and roll out the dough.
1.Preheat oven to 375°F (190°C).2.On a lightly floured surface, roll the chilled dough into a 12-inch circle.3.Transfer to a 9-inch pie dish, gently pressing it in.4.Trim the edges, leaving a 1-inch overhang, then fold under and crimp the edge. - bake · ~20 min
Blind bake the crust.
1.Line the crust with parchment paper and fill with pie weights or dried beans.2.Bake for 15 minutes at 375°F until the edges are lightly golden.3.Carefully remove parchment and weights; bake 5 more minutes to set the bottom.TIPBlind baking prevents a soggy bottom once the custard is added. - mix
Prepare the custard.
In a bowl, whisk 4 eggs with 1 cup heavy cream, 1/2 tsp salt, a pinch of black pepper, and a pinch of smoked paprika until smooth.
- assemble
Assemble the quiche.
1.Scatter the cooked chorizo and vegetables evenly over the par-baked crust.2.Sprinkle 1 cup shredded cheddar cheese on top.3.Slowly pour the egg custard over the filling, letting it settle evenly. - bake · ~35 min
Bake the quiche.
Bake for 30-35 minutes at 375°F until the center is just set and slightly jiggly. The top should be golden brown. Let cool for 10 minutes before slicing.
TIPThe quiche continues to cook from residual heat. A slightly wobbly center means a creamy custard. - serve
Slice and serve.
Slice into 8 wedges and serve warm or at room temperature.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use loose Mexican chorizo, not Spanish cured chorizo — it crumbles and renders fat perfectly for this quiche.
- 2Chill the dough for at least 30 minutes; warm butter melts into flour, giving a tough crust instead of flaky layers.
- 3Blind-bake the crust until the bottom looks dry and set; this prevents a soggy quiche base.
- 4Pour the custard slowly over the fillings to avoid disturbing the even layer of chorizo and peppers.
- 5Let the baked quiche rest for 10 minutes before slicing — this sets the custard for clean wedges.
- 6For a crispier crust, brush the par-baked shell with a thin layer of egg white before adding fillings.
- 7Store leftover quiche in the fridge, loosely covered, for up to 3 days; reheat gently in a 300°F oven.
Adapt it for your goals.
Vegetarian
Replace chorizo with 1 cup of sautéed mushrooms and 1/2 cup of black beans; skip the rendered fat and use olive oil. This keeps the quiche hearty and smoky with a plant-forward protein base.
lower fatLower-fat
Substitute heavy cream with half-and-half or whole milk, use only 1/2 cup of cheese, and drain the chorizo well after cooking. The quiche will be less rich but still creamy and satisfying.
spicySpicy
Add a finely chopped jalapeño or serrano pepper along with the bell pepper, and use pepper jack cheese instead of cheddar. This boosts heat and adds a melty, spicy kick.
swap cheeseSwap cheese
Replace cheddar with crumbled queso fresco or shredded Monterey Jack. Queso fresco lends a salty, crumbly contrast; Monterey Jack melts creamier and pairs well with chorizo.
gluten freeGluten-free
Use a 1:1 gluten-free flour blend for the crust; add 1/4 tsp xanthan gum if the blend doesn't include it. The crust will be more delicate but the filling remains unchanged.
Why this is on our healthy list.
High in Protein
Eggs, chorizo, and cheese provide a substantial amount of protein, supporting muscle repair and keeping you full for hours.
Source of Vitamin A
Bell peppers and eggs are rich in vitamin A, which supports vision, immune function, and skin health.
Contains Iron from Chorizo
Mexican chorizo is a good source of heme iron, which aids oxygen transport in the blood and helps prevent fatigue.
Calcium from Dairy
Heavy cream, cheddar cheese, and eggs contribute calcium for strong bones and teeth.
Frequently asked questions
Yes, a 9-inch refrigerated or frozen pie crust works fine — skip the homemade dough steps and blind-bake it as directed to keep it crisp.
