Recipe courtesy of Julia Blackbird's New Mexican Cafe

Santa Fe Quiche

  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 4 servings
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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

  1. Preheat the oven to 325 degrees F.
  2. 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.