Quiche with Green Chiles and Chorizo
A flaky, buttery pie crust filled with a rich, custardy egg base studded with spicy Mexican chorizo and smoky green chiles. This Southwest-inspired quiche brings just enough heat to wake up your brunch table, with pockets of melted cheese in every bite. Easy enough for a weekday and impressive enough for company.
For 6 servings
- 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. - 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. - 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. - 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. - 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. - 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. - garnish
Garnish with chopped cilantro and serve warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use Mexican-style chorizo, not Spanish chorizo — it's raw and crumbles when cooked.
- 2Let the chorizo mixture cool slightly before adding custard to prevent curdled eggs.
- 3Blind bake the crust until lightly golden to avoid a soggy bottom.
- 4Check doneness at 35 minutes: the center should jiggle slightly but edges should be set.
- 5Cover crust edges with foil if they brown too quickly during the final bake.
- 6Chill the dough for at least 30 minutes to relax gluten and keep the butter cold.
Adapt it for your goals.
Lower-fat
Replace heavy cream with half-and-half or whole milk and use reduced-fat Monterey Jack to cut calories while keeping a creamy texture.
veggieVeggie
Skip the chorizo and add sautéed mushrooms, bell peppers, and black beans for a hearty vegetarian version with Southwestern flair.
spicySpicy
Add a diced jalapeño or serrano pepper to the chorizo mixture, or use pepper jack cheese instead of Monterey Jack for extra heat.
gluten freeGluten-free
Substitute a gluten-free all-purpose flour blend for the pie crust and check that your chorizo is gluten-free, as some brands contain fillers.
Why this is on our healthy list.
Protein-rich breakfast
Eggs, chorizo, and cheese deliver a solid dose of high-quality protein to keep you full and energized through the morning.
Good source of vitamin C
Green chiles are rich in vitamin C, which supports immune health and helps your body absorb iron from the eggs and chorizo.
Moderate carb content
Compared to many quiche recipes, this one uses a relatively small amount of flour in the crust, making it suitable for moderate-carb eating patterns.
Frequently asked questions
Yes, a refrigerated or frozen pie crust works fine. Blind bake it according to package directions before adding the filling.
