The Best Chorizo Quiche Recipe (2024)

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This chorizo quiche recipe with homemade buttery flaky pie crust is always a hit! It’s a recipe my mother-in-law has been making for years and it’s literally the best quiche ever!

The Best Chorizo Quiche Recipe (1)

The flavor of this quiche is so delicious, it’s perfect for breakfast, brunch or dinner! It’s amazing served with our salad that goes with everything. The filling is incredibly easy to make and homemade buttery flaky crust is a no fail recipe. This recipe has chorizo, but you can make it vegetarian by simply leaving it out.

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Ingredients in our Chorizo Quiche Recipe

  • Cooked broccoli
  • Cooked chorizo
  • Heavy cream
  • Jarlsberg cheese
  • Eggs
  • Onions
  • Nutmeg
  • Salt + Pepper

This recipe does not use flour in the filling, but the buttery flaky crust has flour. The crut is one of my favorite all-time crusts for pies and pastries too!

The broccoli in this quiche is delicious! It adds so much flavor and the color is a plus too.

What is chorizo made out of?

Chorizo is made from pork and is a pork sausage mixed with spices and garlic. You can get ground chorizo, which is what we used in this recipe.

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How to Make a Quiche

Cook the broccoli and the chorizo before. Then add the cream, eggs, cheese and onions, spices, salt and pepper and the broccoli and chorizo in a medium bowl and whisk until everything is combined.

Pour it into the prepared pie crust, either frozen pie crust or homemade, give the crust an egg wash, and then bake in 350 degrees for about 45 minutes.

This is the pie dish we used for this recipe. It’s one of our favorites and use it often.

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The Best Buttery Crust for a Quiche

There are a few options for the crust depending, you can make our buttery crust, buy store-bought pie crust in the freezer section or make a quiche without a crust.

It’s similar to a frittata but the texture is different. All of these options make it easy to make this quiche. Also, if you like quiche you’ll love our frittata recipe too! Its’ always a hit!!

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Should you Prebake crust for quiche?

This crust does not need to be pre-baked. However, if you want to ensure that the crust is not doughy at all, you can pre-bake it for 10 minutes at 350 degrees before adding in the ingredients. Make sure to do the egg wash before.

Can I make a quiche ahead of time?

You can absolutely make the crust and filling ahead of time! Make them both separately and pour the filling into the crust when it’s ready to be baked. You can keep the crust in the refrigerator or freezer.

What can I use instead of milk in Quiche?

If you prefer to use a milk substitute you can try using nut milk or goat milk. Just note that using a different cream will change the overall flavor of the quiche. Here are 10 great substitutes for heavy cream that are worth a try.

Can I use milk in quiche instead of cream?

You can substitute the milk for the heavy cream. It’s best to use whole milk if it’s available to keep the creaminess of the quiche.

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Can you make quiche a day ahead?

Absolutely! This is a great dish to make before. The crust can be made a few days before and even stored in the pie dish, covered in the freezer.

Mix all of the ingredients, leaving the eggs out, and keep them covered in a bowl in the refrigerator. When you want to bake the pie, add the ingredients into the pie dish and bake!

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Chorizo Quiche Recipe

This chorizo quiche recipe with homemade buttery flaky pie crust is always a hit! It's a recipe my mother-in-law has been making for years and it's literally the best quiche ever!

4.65 from 28 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6 Servings

Calories: 366kcal

Author: Eden


Chorizo Quiche Filling

  • 1 1/2 cup cooked broccoli
  • 1/2 cup cooked chorizo
  • 1 1/2 cup shredded Jarlsberg cheese
  • 3 largeorganic eggs
  • 1 cup heavy cream
  • 1/2 smallyellow onion, grated
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt

Buttery Flaky Crust

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1/2 pound unsalted cold butter, 2 sticks
  • 1/4 cup cold Crisco
  • 1/3 cup ice water more or less depending on the consistency of the dough


Buttery Flaky Crust

  • In a large bowl combine flour, sugar, and salt.

  • Cut 2 sticks butter into small chunks and add to the flour mixture. With your hands or a pastry cutter, blend until butter chunks are the size of peas.

  • Add in Crisco and with your hands’ & combine. It should resemble coarse crumbs. This mixture should remain dry and powdery.

  • Add ice water and mix the dough with hands until combined. The dough should hold a loose ball and be more on the dry side. It should look rough.

  • Roll the dough out and fit it into the pie dish. You can refrigerate freeze it for 30 minutes in the pie dish, which I recommend doing.

Chorizo Quiche Filling

  • Steam the broccoli until it’s cooked and set aside.

  • In a skillet heat a little oil and remove the casing from the chorizo. Cook the ground chorizo. It can be a little liquidy.

  • Add all of the quiche ingredients in a bowl and whisk until incorporated.

  • Poor the mixture into the prepare buttery flaky crust pie dish

  • Beat 1 egg and brush over the crust before baking.

  • Cook in a preheated 350-degree oven for 45-50 minutes until the quiche is golden brown and the middle has set.


Calories: 366kcal | Carbohydrates: 43g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 629mg | Potassium: 117mg | Fiber: 1g | Sugar: 2g | Vitamin A: 702IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 3mg

Tried this Recipe? Tag me Today!Mention @sugarandcharm or tag us #sugarandcharm!

The Best Chorizo Quiche Recipe (2024)


Is milk better than heavy cream in quiche? ›

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

What's the difference between Mexican chorizo and Spanish chorizo? ›

Mexican vs Spanish chorizo

“Mexican-style chorizo is actually raw meat that's been heavily seasoned with dry chilies and aromatic spices like cinnamon and clove. Spanish chorizo is a hard sausage that's been cured like a salami,” explains Sánchez.

How to cook the best chorizo? ›

Cooking chorizo slowly over low heat will allow its flavors to fully develop, but medium heat works almost as well if you're in a time crunch. Avoid using high heat, because it will burn the chorizo links without fully cooking them through.

What is the milk to egg ratio for quiche? ›

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

What is the best cheese to use for quiche? ›

You can use any shredded cheese you like; one winning combination is havarti, colby, and Parmesan. Quiche is an excellent choice for any meal, including a busy weeknight dinner. It can even be prepared in advance and refrigerated or frozen, then quickly reheated.

Should quiche be cooked at 350 or 375? ›

BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.

Do you need to prebake pie crust for quiche? ›

Some recipes like quiches recommend partially cooked pie shells because the baking time wouldn't be long enough to fully cook the dough otherwise. Pre-baking a crust can ensure that your pie or tart crust will be fully baked and browned, and not soggy.

Should you pre bake crust for quiche? ›

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

Why is Mexican chorizo so good? ›

Because Mexican chorizo is flavored with peppers, it has a slightly spicier taste compared to smoky Spanish chorizo. Additionally, Mexican chorizo is sold fresh and must be cooked before consuming; you can either buy loose chorizo or remove the meat from the casing, or you can cook the links whole.

What is Texas style chorizo? ›

Both types are made with pork, vinegar, and spices such as paprika, oregano, and garlic. But Spanish chorizo is traditionally air-dried, fermented, and sliced, while Tex-Mex-style chorizo is sold fresh, uncooked and packaged in natural hog casings.

How do Mexicans eat chorizo? ›

Use as a dip or spread on tortillas, tostadas, or bread. Topping: Top sopes, tostadas, nachos, or Mexican pizza. Refried beans: Stir into refried beans to eat as a side dish or as a spread for molletes or tortas. Stuffing: Combine with other ground meats and use to stuff a roasted turkey or other fowl.

What pairs well with chorizo? ›

Chorizo Sausage pairs best with fresh Spanish red wines such as Tempranillo, Rioja, Crianza Ribera del Duero, Menica, and Navarra. Other red wines also make excellent pairings, especially because we use red wine in our recipe and savory dry-curing process.

What makes chorizo taste good? ›

Mexican chorizo is typically seasoned with vinegar and chile peppers, while Spanish chorizo is made with garlic and pimentón (Spanish smoked paprika, either sweet or hot), which gives it its deep brick-red color and smoky flavor.

How do you know when chorizo is fully cooked? ›

The USDA recommends cooking ground meats, including chorizo, to an internal temperature of 160°F (71°C) [1]. Insert the food thermometer into the thickest part of the chorizo to ensure it has reached the recommended temperature.

Is it better to use milk or heavy cream? ›

Full-fat dairy products such as heavy whipping cream contain more of the fat-soluble vitamins A, D, E, and K than low-fat or nonfat dairy. Also, your body absorbs fat-soluble vitamins better when you consume them with fat.

Is it better to bake with milk or heavy cream? ›

Key Takeaways. Milk can work as a substitute for heavy cream in some cooking applications, but often requires flour, cornstarch, or butter to help thicken and enrich the dish. Whole milk or half-and-half make the best replacements. Do not use low-fat or skim milk as substitutes in recipes calling for heavy cream.

Can I use 2% milk instead of heavy cream for quiche? ›

For gluten-free crust, try making a sweet potato crust. The Custard: For your custard to set properly in the oven, use this easy ratio: 1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich.

Why add milk to quiche? ›

The French are known for using cream, whole milk, and butter when cooking, and making a traditional French quiche is definitely not the right time to deviate and opt for margarine or skim milk. By choosing whole milk over one with a lower fat content, the baked quiche will have a light texture, per The Kitchn.

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