Santa Fe Quiche

Total Time:
55 min
Prep:
10 min
Cook:
45 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions

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.


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