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A savory, custardy quiche with a Southwestern twist. Spicy chorizo, mild green chiles, and melted cheese come together in a flaky pie crust. Perfect for brunch, lunch, or a light dinner.
For 8 servings
Pre-bake the pie crust
Cook the chorizo and aromatics
This recipe goes great with these complete meals
A savory, custardy quiche with a Southwestern twist. Spicy chorizo, mild green chiles, and melted cheese come together in a flaky pie crust. Perfect for brunch, lunch, or a light dinner.
This southwest recipe takes 65 minutes to prepare and yields 8 servings. At 365.71 calories per serving with 15.22g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
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Assemble the quiche filling
Prepare the egg custard
Bake the quiche
Rest and serve
Omit the chorizo. Instead, use a 10-ounce package of frozen spinach (thawed and squeezed dry) and 8 ounces of sautéed mushrooms.
For a crustless, low-carb option, simply omit the pie crust. Grease the pie dish thoroughly before adding the filling. The baking time may be slightly shorter.
Use turkey chorizo, replace heavy cream with whole milk or evaporated milk, and use reduced-fat cheese to lower the calorie and fat content.
Use a mild chorizo or breakfast sausage and ensure the green chiles are mild. You can also add corn for a touch of sweetness.

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