Chorizo, Dubliner, and Vegetable Quiche
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 10 slices
A tasty brunch dish made with spicy Chorizo, sweet peppers and onions, and Kerrygold Dubliner cheese into a delicious quiche.
  • 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
  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.
A Hezzi-D original recipe
Recipe by Hezzi-D's Books and Cooks at