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.
- 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 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
- 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.
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