Cinco de Mayo Quiche



Preheat oven to 400 degrees. Grease a removable bottom quiche pan with a vegetable shortening nonstick spray.


1 pie crust

1-1lb roll of chorizo sausage

1 cup frozen southern style hash browns, thawed

1 can diced green chili’s

1 cup shredded pepper jack cheese

1 cup shredded cheddar cheese

7 eggs

1-1/2 cups heavy cream

salt and pepper to taste


Place your pie crust in your greased quiche pan, you can use a your favorite pie crust recipe for this. I used my grandma’s pie crust recipe . This recipe will make 2 so I just froze one. 🙂  Then place in the fridge to let rest.

While pie crust is resting in a pan over medium high heat brown and crumble the sausage. Drain and let cool.

In a large bowl beat your eggs and heavy cream. Add cooled sausage, hash browns, chili’s and cheeses, stir together. Add Salt and pepper.

Remove your pie crust from the fridge and pour egg mixture into pan. Place quiche onto a cookie sheet and loosely cover with foil.

Bake at 400 degrees for 50 minutes. remove foil and continue to bake for another 10-15 minutes.

Remove from oven and let set for 5-10 minutes before slicing.




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