Believe it or not, this is the first quiche I have EVERRRR MADE! Say whaaaat!? Yeah. For reals. Quiche wasn’t really on my radar for a long time — I don’t remember my Mom ever making it when I was a kid. We usually went for crustless options like stratas and frittatas. Sing those two to the tune of “bananas in pajamas” and I think you’ll probably want to kill me in about 30 seconds. Sorrrry!
I’m not sure if I’ve already warned you guys or not, but you should know: I’m on a huge chorizo kick. I seriously can’t get enough of it. Why!? Um…. the flavor. It’s a total lazy-girl approach to cooking, but no joke: add chorizo, and all the work is done. You don’t need to do any additional seasoning (I mean, you CAN, but … you really don’t need to), it’s tasty and textured and easily fits into every dish EVER. So, I seriously have many many many MANY dishes in the next month featuring chorizo. Sorry/not sorry. Learn to love it!
I used some crust I had leftover from this recipe, which worked out perfectly. I know most quiche recipes use a crust that doesn’t call for egg, but … oh well! I’m letting you guys figure out your own crust solutions on this one — whatever pie crust you prefer, or have on hand, get to it! You could even try a polenta crust — I hear this one is UH-MAZING!
I’m off to eat some more of this quiche, get ready for my day/week, and enjoy this HOT Portland weather! I should have rented an apartment with AC… Oy! xoxoPrint
- 1 pie crust
- 1/3 lb ground chorizo
- 1/2 small white onion, diced
- 1 russet potato, sliced thinly or diced into small cubes
- 1/4 cup water
- 4 cups torn fresh kale leaves
- 4 eggs
- 1/3 cup milk
- 3 oz. white cheddar cheese, shredded and divided
- salt & pepper
- Preheat the oven to 400F. Roll your pie dough out to 1/4″ thick and fit it to your pie pan. Line with foil and pie weights. Cook for 8-9 minutes, then remove the foil and cook for another 4 minutes. Remove from the oven and set aside.
- In a large frying pan over medium heat, brown the chorizo. Cook, breaking apart with a wooden spoon, until it is all browned. Add the onion and cook for 3 minutes before adding the potato. Add the 1/4 cup of water, scraping the pan and mixing everything together.
- Cook until the potatoes are softened — this will depend on how thick you cut them, but you should be able to stick a fork into them (slightly underdone, but still soft).
- Add the kale to the pan and cook until just wilted (3 minutes). Remove from heat.
- In a large bowl, whisk together the eggs, milk, half of the shredded cheddar, and about 1/2 tsp each of salt and pepper. Once smooth, add the chorizo potato mixture, mix well, and pour into the prepared crust.
- Top with the extra cheese and bake at 375F for 25-30 minutes, or until the top is puffed and golden.
- Serve warm.