Santa Fe Quiche
- 6 ounces chorizo
- 8 eggs
- 1/2 cup milk
- 1 (10-inch) pie skin or pastry
- 1 cup cooked breakfast potatoes seasoned with red chili powder or flakes, paprika, and garlic
- 2 whole green chiles, fire roasted, peeled, and cut into strips
- 1/4 cup queso fresco
- Serving suggestion: warm tortillas
Preheat the oven to 325 degrees F.
In a small skillet, cook the chorizo over medium heat until browned, about 5 minutes, breaking it into pieces with a wooden spoon. Remove from heat and drain on a paper towel-lined plate. In a deep mixing bowl, whisk together the eggs and milk until well beaten. Pour the egg mixture into the unbaked pie skin. Evenly spoon the chorizo and potatoes into the egg-filled pie skin. Arrange the green chile strips in a sunburst pattern on top of the quiche filling. Sprinkle queso fresco over top. Bake for 40 minutes. Slice into 4 wedges and serve immediately, with a warm tortilla, if desired.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Julia Blackbird's New Mexican Cafe