Chorizo, Dubliner, and Vegetable Quiche

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My husband and I really enjoy quiche.   They are simple to make because all you really need are eggs, cheese, a variety of vegetables, and some type of salted cured meat if you want.   I often make them on the weekends or whenever I’m home from school.

I’m sure this blog has at least 5 recipes for quiche on it but I’m going to add another one!   Earlier in this week I got some Kerrygold Dubliner Cheese (if you haven’t tried it you need to get some ASAP!) and I knew I wanted to use it in my quiche.   So, I made the entire quiche around the Dubliner flavor.

I started with the meat.   I chose Chorizo because the spiciness of the meat works well with the creaminess of the Dubliner.   Then all I had to do was find some vegetables to go with the Chorizo and cheese.  I picked out bell peppers and sweet onions for their sweetness and asparagus for the look.

The quiche was awesome.   One of the best I’ve made to date!   The Chorizo lent a spicy flavor, the peppers and onions added sweetness, and the Dubliner cheese was creamy and delicious.  All together it made a delicious quiche that looked tasty too.   The quiche was the color of eggs with clear asparagus spears throughout the dish and a sprinkling of red paprika on top.

Chorizo, Dubliner, and Vegetable Quiche

A tasty brunch dish made with spicy Chorizo, sweet peppers and onions, and Kerrygold Dubliner cheese into a delicious quiche.

4.67 from 3 votes

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Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 10 slices

Author: Hezzi-D

Ingredients

• 1 refrigerated pie crust
• 1/2 lb. Chorizo sausage
• 1 c. bell peppers chopped (I used green and red)
• 1/2 onion chopped
• 1/2 c. asparagus cut into 1 inch pieces
• 2 teaspoons black pepper
• 5 eggs
• 4 garlic cloves minces
• 1 c. Dubliner cheese shredded
• 1 c. milk
• 2 teaspoons herbs de provence
• 1 teaspoon paprika

Instructions

• Preheat the oven to 350 degrees.
• Unroll the pie crust and place it in a pie pan. Set aside.
• In a medium skillet crumble the Chorizo and cook for 5 minutes over medium heat. Add in the bell peppers, onions, and asparagus and cook for 3-4 minutes. Sprinkle with black pepper and remove from heat.
• In a large bowl beat the 5 eggs. Add in the garlic, cheese, milk, and herbs de provence. Mix well.
• Place the vegetable Chorizo mixture into the pie crust. Pour the egg and cheese mixture over top of it. Sprinkle with the paprika.
• Bake for 45-50 minutes or until the top is browned.
• Remove from the oven and allow to cool for 5 minutes before serving.

Notes

A Hezzi-D original recipe

More Egg Recipes:

• Guacamole Deviled Eggs from Momma’s Meals
• Ham and Swiss Deviled Eggs from Renee’s Kitchen Adventures

• Classic Shirred Eggs with Gruyere and Ham from The Weekend Gourmet
• Make Ahead & Freeze Omelette Cups from Hardly A Goddess
• Pasta Carbonara with Shrimp and Leeks from A Kitchen Hoor’s Adventures
• Steak Benedict from Palatable Pastime
• Sunny Side Up Burger from Cindy’s Recipes and Writings
• Toad in the Hole Breakfast Sandwiches from Daily Dish Recipes
• Tomato Asiago Frittata from Books n’ Cooks