Easter Recipe: Chorizo Quiche

Nothing says the holidays to me quite like quiche.  Growing up, every Thanksgiving, Christmas and Easter brought the promise of quiche for breakfast.

Since my mom only made quiche three times a year, it was always a special treat and is still a favorite for my siblings and I.

In fact, I’ve carried on the tradition of making quiche for my family at the holidays.  When it was just my husband and I, we would experiment and make things like mushroom, Swiss and onion or bacon jalapeno popper quiche.  Now that we have a toddler with a slightly pickier pallet, we play it safe by making ham and cheese quiche or this delicious chorizo and cheese quiche.

This is the perfect thing to make a day or two ahead, pop in the freezer and reheat Easter morning so you and your kids can fill up on something other than candy prior to attending mass or egg hunting!

I also like to make a homemade crust, but the kind you get in the freezer section works fine too!


3 cups of flour

1 teaspoon of salt

2 sticks of butter (sliced into chunks)

1 egg, beaten

1 tablespoon of white vinegar

5 tablespoons of water

Combine the flour, salt and butter in either a stand mixer with a paddle attachment or in a bowl with a pastry cutter.  Once the dough is crumbly, add the egg, vinegar and water.  Mix until dough comes together.  This makes enough for two crusts, so divide into two balls.  Either roll out immediately for pie or wrap in plastic and stick in freezer.


4 eggs

1 lb of Chorizo

1 small white onion

1 cup of Monteray Jack cheese

1 cup of Cheddar cheese

1/2 cup of plain or Greek yogurt

1/2 cup of milk

Pie shell

Beat eggs and rub a small amount (approximately 1 tablespoon) into the unbaked pie shell.  Bake pie shell at 425 for five minutes.  While baking, saute onion in a pan with olive oil.  Add chorizo, stirring to make sure it doesn’t stick, until browned.  Mix yogurt, milk and cheese with beaten eggs.  Add chorizo and onion.  Season with salt and pepper or any other spices to your taste.  Bake in oven at 350 for 30 minutes or until set.

To reheat, pull out of freezer night before and let it thaw in fridge.  Bake at 250 until warmed all the way through.

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