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Chorizo and Goat Cheese Quiche Recipe

Chorizo and Goat Cheese Quiche

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Average Rating:

Total Reviews: 24

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  • on April 30, 2013

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    Great flavor! Though, I skipped the dough and used crescent roll dough, and skipped the pesto all together. I cannot stop eating it!!

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  • on March 31, 2013

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    Didnt prevalent crust and it was soggy with his crust recipe. Don't skip that. Didn't have 2inch pan so have to reduce eggs by half. Used a cilantro Pedro store bought and was great. Loved it.

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  • on July 06, 2012

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    As with all the Bobby Flay recipes I have tried this one is a real winner. The pesto can be used as a condiment on just about anything grilled or roasted. A little too spicy for my wife but the flavor is great. Could be just that batch of peppers. Only thing I changed was a store bought crust and grilled the chorizo and jalapeno then coarse chopped the chorizo. The egg to milk/cream ratio is perfect and will be my standard measurements for all future quiches. Light and fluffy. Perfect.

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  • on April 12, 2012

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    So freaking good. I stupidly forgot to add an elemental ingredient, the goat cheese and it was still delicious!

    I loved the jalapeno pesto, I actually ramped it up a bit with leaving some seeds in. I served this for Easter and it was a winner. I have been using the jalapeno pesto on everything I can think of and plan to make more this week!

    I'm going to make the quiche again next weekend and this time I will remember to add the goat cheese!

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  • on November 13, 2011

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    This recipe was amazing but I also should have paid attention to the other reviews about the crust. I used a store bought crust & ended up with too much egg/milk/cream mixture but I just put in what would fit & went with that. It was fantastic & I will definitely make this again.

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  • on October 01, 2011

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    This was crazy good! but I took short cuts...I bought a pie shell instead and I omitted the jalepenos in the pesto. I always have pesto on hand in the freezer,so this made it even quicker!

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  • on August 17, 2011

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    Sounds GREAT! I want to use this for a post wedding brunch. Can I make ahead of time and freeze? Adding the pesto on day of use?

    THANKS!! Busy MOB.

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  • on July 21, 2011

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    Totally sublime!

    I only have a 9-inch pie pan, so I cut the pastry and filling ingredients by half and they came out beautifully!

    Spicy, crunchy, salty, creamy; my favorite things!

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  • on May 16, 2011

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    I've made many, many quiches in my time and this is by far the best. The combination of spicy chorizo, creamy goat cheese and rich jalapeno pesto is in perfect balance. Other reviewers commented that the filling is too much for one quiche - note that Bobby calls for a 2" deep tart pan. To make a conventional quiche in a pie pan, cut the ingredients in half. Like some others, I was concerned about the heat level of 6 jalapenos in the pesto so I cut it down to 4. Turns out that roasting and seeding the jalapenos takes away most of the heat while leaving a wonderful roasted pepper flavor. The pesto was not hot. Next time I'll bump it up to 6 jalapenos to give it even more flavor. I should have known that Bobby was right. :-

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  • on April 21, 2011

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    This was a very good recipe and easy to make. it definitely makes two quiches if you use frozen pie shells (I used marie callender's. I could not find fontina cheese, so i just used packaged italian blend cheese. Do not substitute the cojita or goat cheese though. Next time, I think i will try to make it in a deeper pan, think it would come out better. I like the jalapeno pesto sauce, but it is very good without it too. About an hour of prep time and about an hour to cook. Also, i used Pork Chorizo instead of beef because it seems to have more flavor.

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