Recipe courtesy of Julia Blackbird's New Mexican Cafe
Santa Fe Quiche
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 522
- Total Fat
- 35
- Saturated Fat
- 12
- Carbohydrates
- 28
- Dietary Fiber
- 10
- Sugar
- 6
- Protein
- 29
- Cholesterol
- 366
- Sodium
- 770
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
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.