Sunday Brunch: Chorizo Quiche

I’m a HUGE fan of brunch. Eggs benedict, soufflé pancakes, egg white omelettes, cinnamon rolls and quiche.  So I guess I kind of lucked out that I blog and bake for a refrigerated dough brand that makes biscuits and cinnamon rolls and whadaya know, pie crust! I foresee many, many quiches in my future! Hmmm I think I’m in the mood for a brunch quiche with some Mexican flare!

Chorizo Quiche

You Will Need:

  • 1 Immaculate Baking Co.® Pie Crust (you only need 1 of the 2 pie crusts)
  • 8 oz Mexican chorizo sausage (grounded)
  • 1/2 cup onions, chopped
  • 1/2 cup green bell peppers, chopped
  • 4 oz. frozen sweet corn (we used Cascadian Farm® Premium Organic Frozen Sweet Corn, 10 oz)
  • 1 1/2 cups Mexican blend cheese
  • 4 eggs
  • 1 cup milk
  • salt and pepper for tasting
  • Red pepper flakes for tasting

Here’s How to Get the Dough Rolling:

  1. Preheat oven to 350°F. Soften pie crust as instructed on box. Unroll pie crust and place in pie plate. Set aside.
  2. In skillet, saute chorizo over medium heat for 4-5 minutes or until mostly cooked through. Add in chopped onions, green peppers and corn. Cook until onions are soft. Add pepper and salt for tasting
  3. Add chorizo and vegetable mixture into pie crust. Beat eggs and milk and pour into pie shell. Sprinkle red pepper flakes for tasting. Top mixture with cheese.DSC04968                                                                                                                                                                                                                                                                  DSC04969  
  4. Bake for about 50 minutes or until golden brown.


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