Chorizo, Dubliner, and Vegetable Quiche #SundaySupper

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. Since this week's Sunday Supper theme is Eggtastic Recipes I couldn't wait to share one of my quiche recipes.

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.

5.0 from 1 reviews

Chorizo, Dubliner, and Vegetable Quiche

 

Print

Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

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

Author: Heather Lynne

Recipe type: Brunch

Serves: 10 slices

Ingredients

• 1 refrigerated pie crust
• ½ lb. Chorizo sausage
• 1 c. bell peppers, chopped (I used green and red)
• ½ onion, chopped
• ½ c. asparagus, cut into 1 inch pieces
• 2 t. black pepper
• 5 eggs
• 4 garlic cloves, minces
• 1 c. Dubliner cheese, shredded
• 1 c. milk
• 2 t. herbs de provence
• 1 t. paprika

Instructions

1. Preheat the oven to 350 degrees.
2. Unroll the pie crust and place it in a pie pan. Set aside.
3. 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.
4. In a large bowl beat the 5 eggs. Add in the garlic, cheese, milk, and herbs de provence. Mix well.
5. Place the vegetable Chorizo mixture into the pie crust. Pour the egg and cheese mixture over top of it. Sprinkle with the paprika.
6. Bake for 45-50 minutes or until the top is browned.
7. Remove from the oven and allow to cool for 5 minutes before serving.

Notes

A Hezzi-D original recipe

3.2.2925

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Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)

• Achiote Pulled Pork and Black Bean Huevos Rancheros from Cooking on The Ranch
• Asparagus Sausage Skillet with Egg from Wholistic Woman
• Avocado Egg Chilaquiles from Grumpy’s Honeybunch
• Baked Eggs in Cream from Tramplingrose
• Baked Scotch Eggs from Curious Cuisiniere
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• Classic Egg Salad Sandwich from My Imperfect Kitchen
• Classic Shirred Eggs with Gruyere and Ham from The Weekend Gourmet
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Desserts

• Creamy Flan from The Freshman Cook
• Creme Anglaise from The Redhead Baker
• Croquembouche from Jane’s Adventures in Dinner
• Dark Chocolate Mousse from The Chef Next Door
• Orange Coconut Bundt Cake from Desserts Required
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