Chorizo Veggie Quiche

Ever wondered how to whip up a tantalizing Chorizo Veggie Quiche? Well, you're about to discover the ins and outs of making this health-packed dish right in your kitchen. Filled with flavors, nutrition, and a sprinkle of love, it's the perfect meal for those who appreciate a taste explosion without the extra calories.

5 from 2 votes

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Prep Time: 15

Cook Time: 40

Total Time: 55

Nutritions

Nutrition Facts

Chorizo Veggie Quiche

Amount per Serving

Calories

465

% Daily Value*

Fat

Cholesterol

240

Sodium

690

Carbohydrates

Fiber

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

* 8 oz 227g chorizo (ensure it’s beef or chicken-based)
* 1 cup 240ml grated cheddar cheese
* 4 large eggs
* 1 cup 240ml heavy cream
* 1 bell pepper diced
* 1 medium onion chopped
* 1 medium zucchini sliced
* 1 clove garlic minced
* 2 tbsp 30ml olive oil
* Salt and pepper to taste
* 1 pre-made pie crust

Instructions

Preheat your oven to 375°F (190°C).
In a skillet over medium heat, add the olive oil.
Once hot, sauté onions, bell pepper, zucchini, and garlic until softened, about 7 minutes.
Add the chorizo to the veggies and cook until browned.
Spread the cooked chorizo and veggie mix evenly into the pre-made pie crust.
In a separate bowl, whisk together the eggs, heavy cream, salt, and pepper.
Pour the egg mixture over the chorizo and veggies in the pie crust.
Sprinkle the grated cheddar cheese on top.
Place your quiche in the oven and bake for 35-40 minutes, or until the quiche is set and slightly browned on top.
Let it cool for about 10 minutes before slicing and serving.

Notes

1. For a lighter version, consider using half-and-half instead of heavy cream.

2. Keep an eye on your quiche during the last 10 minutes to avoid over-browning.

3. The quiche can be refrigerated for up to 4 days - perfect for meal prepping!

4. You can experiment with different veggies, just ensure they don’t release too much water during cooking.