Quiche with Green Chiles and Chorizo

1. 1
   prep

   Make the pie dough.

   1.Whisk 1.25 cups flour and 1 pinch salt in a large bowl.

   2.Cut in cold cubed butter using a pastry cutter until mixture resembles coarse crumbs.

   3.Drizzle in 3 tbsp ice water, 1 tbsp at a time, mixing gently until dough just holds together.

   4.Shape into a disc, wrap in plastic, and chill 30 minutes.

   TIPKeep everything cold — cold butter and ice water make the flakiest crust.
2. 2
   prep

   Blind bake the crust.

   1.Preheat oven to 375°F.

   2.Roll out chilled dough on a floured surface to a 12-inch circle.

   3.Transfer to a 9-inch pie dish, trim overhang, and crimp edges.

   4.Line with parchment paper, fill with pie weights, and bake 15 minutes.

   5.Remove weights and parchment, then bake 5 more minutes until lightly golden.

   TIPPrick the bottom with a fork before the final bake to prevent puffing.
3. 3
   saute · ~10 min

   Cook the chorizo and aromatics.

   1.Heat a skillet over medium heat and crumble in the chorizo.

   2.Cook until browned and cooked through, about 5-6 minutes.

   3.Add chopped onion and cook until translucent, 3-4 minutes.

   4.Add minced garlic and cook until fragrant, about 30 seconds.

   5.Stir in roasted chopped green chiles and cook 1 minute. Set aside to cool slightly.

   TIPUse Mexican-style chorizo (fresh, not cured) — it crumbles like ground meat.
4. 4
   mix

   Prepare the custard filling.

   1.In a large bowl, whisk together 4 eggs, 1 cup heavy cream, 1 pinch salt, 1 pinch black pepper, and 1 pinch cumin powder.

   2.Whisk until smooth and fully combined.
5. 5
   assemble

   Assemble the quiche.

   1.Reduce oven temperature to 350°F.

   2.Spread chorizo-green chile mixture evenly over the blind-baked crust.

   3.Sprinkle shredded monterey jack cheese on top.

   4.Pour the egg custard mixture evenly over the fillings.

   5.Gently tap the dish on the counter to release any air bubbles.

   TIPLet the chorizo mixture cool slightly before adding the custard so the eggs don't scramble on contact.
6. 6
   bake · ~40 min

   Bake the quiche until set.

   1.Bake at 350°F for 35-40 minutes.

   2.Check at 35 minutes: the center should be just slightly jiggly, edges fully set.

   3.Let cool on a wire rack for 10 minutes before slicing.

   TIPCover the crust edges with foil if they brown too quickly during baking.
7. 7
   garnish

   Garnish with chopped cilantro and serve warm.

Cuisines we love