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
- ⅓ lb ground chorizo
- ½ small white onion, diced
- 1 russet potato, sliced thinly or diced into small cubes
- ¼ cup water
- 4 cups torn fresh kale leaves
- 4 eggs
- ⅓ cup milk
- 3 oz. white cheddar cheese, shredded and divided
- salt & pepper
- Preheat the oven to 400F. Roll your pie dough out to ¼" 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 ¼ 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 ½ teaspoon 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.