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Kale Chorizo Potato Quiche

  • Author: by Mary
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 8 1x


Units Scale
  • 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


  1. 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.
  2. 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.
  3. 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).
  4. Add the kale to the pan and cook until just wilted (3 minutes). Remove from heat.
  5. 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.
  6. Top with the extra cheese and bake at 375F for 25-30 minutes, or until the top is puffed and golden.
  7. Serve warm.