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.
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Servings: 10 slices
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