Prepare to revolutionize your breakfast game with a mouthwatering twist that will make your taste buds dance! This isn't just another quiche - it's a flavor explosion that combines the bold, spicy kick of chorizo with a crispy, golden cornmeal crust that will have everyone at your table begging for seconds. Whether you're looking to impress brunch guests or treat yourself to a gourmet morning meal, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1/2 cup butter, melted
- 1 lb chorizo
- 1 cup shredded cheese
- 4 eggs
- 1 cup milk
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your quiche cooks evenly and thoroughly.
- In a medium mixing bowl, combine 1 cup of cornmeal and 1/2 cup of melted butter. Mix until the cornmeal is well-coated with butter.
- Press the cornmeal mixture into the bottom and up the sides of a 9-inch pie dish to form a crust. Make sure the crust is even and covers the entire surface.
- Bake the cornmeal crust in the preheated oven for about 10 minutes, or until it starts to set and lightly brown. Remove from the oven and set aside to cool slightly.
- While the crust is baking, heat a large skillet over medium heat. Add 1 pound of chorizo to the skillet, breaking it apart with a spatula. Cook until the chorizo is browned and cooked through, about 5-7 minutes. Drain any excess fat and set aside to cool.
- In a large mixing bowl, crack 4 eggs and whisk them until well combined. Add 1 cup of milk and season with salt and pepper to taste. Mix until smooth.
- Stir in the cooked chorizo and 1 cup of shredded cheese into the egg mixture, ensuring that everything is evenly distributed.
- Pour the chorizo and egg mixture into the pre-baked cornmeal crust, spreading it out evenly.
- Bake the quiche in the oven for an additional 30-35 minutes, or until the filling is set and the top is golden brown. You can check for doneness by inserting a knife in the center; it should come out clean.
- Once baked, remove the quiche from the oven and let it cool for about 10 minutes before slicing. This will help the filling set further and make it easier to cut.
- Serve warm or at room temperature. Enjoy your delicious Chorizo Quiche in Cornmeal Crust!
Tips
- For the most flavorful crust, use fresh, high-quality cornmeal and make sure to pre-bake it to prevent sogginess.
- Choose a good-quality chorizo - the type of sausage can make or break this dish. Look for authentic Spanish or Mexican chorizo for the best flavor profile.
- Let your quiche rest for at least 10 minutes after baking. This helps the filling set and makes cutting much easier.
- For extra richness, consider using a blend of cheeses like sharp cheddar and monterey jack.
- If you're watching your fat intake, you can use turkey chorizo or lean ground chorizo as a substitute.
- To check if the quiche is done, the center should be slightly jiggly but not liquid. A knife inserted near the center should come out clean.
- This quiche can be made ahead and reheated, making it perfect for meal prep or entertaining.
- Serve with a light side salad or fresh salsa to complement the rich, spicy flavors of the quiche.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 20g
Protein: 22g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 180mg
