Chorizo, Kale, and Pepper Quiche Recipe
Prep Time:
45 minutes
Cook Time:
2 hours, 20 minutes
Servings:
8 Servings
Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 12 tablespoons cold unsalted butter, cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 12 ounces Mexican chorizo
  • 2 cups kale, torn into pieces
  • 1 teaspoon salt, divided
  • 1 teaspoon black pepper, divided
  • 6 eggs
  • 2 cups heavy whipping cream
  • 1 cup milk
  • 1 cup shredded Monterey jack cheese, divided
  • 1 cup shredded pepper jack cheese, divided
Directions
  1. Start making the crust: Add the flour and salt to a food processor and pulse to combine.
  2. Add the butter and pulse until the butter is broken down into pea-sized pieces.
  3. Add ¾ cup cold water and pulse until the dough comes together.
  4. Remove from the processor and knead using your hands. Form the dough into a disc, wrap it in plastic, and chill for at least 10 minutes and up to overnight.
  5. Preheat the oven to 375 F.
  6. Remove the dough from the refrigerator and roll it to ⅛-inch thickness.
  7. Press the dough into a 9-inch springform pan and trim the excess.
  8. Place a piece of parchment into the pan, then fill the pan with pie weights or beans.
  9. Place in the oven and bake until golden, about 1 hour.
  10. In the meantime, prepare the filling. Heat the oil in a skillet over medium heat.
  11. Add the onion and bell peppers and saute until softened, about 5 minutes.
  12. Add the chorizo and crumble, then brown for 2 to 3 minutes.
  13. Add the garlic and kale and cook until the kale is wilted and the garlic is fragrant, about 2 minutes. Season with ½ teaspoon each salt and pepper, and remove from the heat.
  14. In a large bowl, whisk together the eggs until smooth.
  15. Whisk in the milk, heavy cream, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper until smooth.
  16. Remove the pie weights or beans and parchment from the quiche shell. Add ½ cup of each cheese to the quiche shell.
  17. Add the chorizo mixture on top of the cheeses.
  18. Pour in the egg mixture, being careful not to overfill.
  19. Sprinkle the remaining cheese on top of the egg mixture.
  20. Place the quiche on a sheet tray.
  21. Turn the oven down to 350 F.
  22. Carefully add the quiche to the oven and bake until set but still jiggly, or when the internal temperature registers 160 F, about 80 to 90 minutes.
  23. Let the quiche cool for 15 to 20 minutes before slicing and serving.