This dairy free, soy free Mexican Chorizo Quiche has a mild southwestern kick to it that is balanced perfectly by the eggs and made from scratch pie crust. The fresh onion, green bell pepper, and can of mild Rotel tomatoes with green chilis give it that unmistakable southwestern flavor that pairs so well with the chorizo sausage. It’s the perfect protein packed, make ahead breakfast the whole family will enjoy!
I like to make two quiches at a time so that I make dinner and the next day’s breakfast at the same time. Of course, you can always cut this recipe in half if you only want to make one. Let’s get started!
Ingredients (makes 2):
The Filling for the Mexican Chorizo Quiches:
16 eggs: 8 eggs per quiche.
1 20oz package of chorizo sausage (1.25 lbs): I use the whole package of chorizo sausage because my husband is a big meat lover. If you prefer less meat, simply use the amount of chorizo you desire and then store the rest of the cooked sausage in the refrigerator for later.
1 fresh green bell pepper: This gives the quiche a nice, mild flavor as well as soft, crunchy texture.
1 fresh small to medium-sized onion: Adds flavor and brings out the flavor of the other ingredients in the Mexican Chorizo Quiche. I love the taste and texture of onion, however, my kids do not. If it were up to me I would use a larger onion, but I opt for the smaller one to keep my family happy.
1 tablespoon of olive oil: To sauté the onion and green bell pepper in.
1 10oz can of mild Rotel tomatoes with green chilis: If you like, you can substitute about 1 cup of fresh mild salsa. Feel free to mix it up with the flavors depending on what kind of salsa you enjoy. You can even make your own salsa or pico de gallo at home using all fresh ingredients! I recommend trying this homemade salsa recipe.
1 teaspoon salt: 1/2 of a teaspoon of salt per 8 eggs. I find this to be the perfect amount of saltiness. However, you can always add a bit more to suit your personal taste.
Freshly ground black pepper: To taste. I probably use just a 1/4 of a teaspoon.
Pie Crust for Two Mexican Chorizo Quiches:
2 cups flour: Plus a little extra for the counter top. Unbleached all purpose flour is best.
1/2 teaspoon of salt: To keep the crust from tasting dull and bland.
1 cup cold earth balance soy free vegan butter: You can also use solid coconut oil at room temperature. I can’t decide which one I like better. Both work great!
1/2 cup ice water: Make sure the water is indeed icy! This will help the crust to be light and flakey as opposed to tough or bread-like.
Tools you may need to make Mexican Chorizo Quiche:
- 2 large mixing bowls
- 1 whisk
- measuring cups
- measuring spoons
- 1 fork
- chef’s knife
- cutting board
- 2 pie dishes
- can opener
- 2 skillets
- rolling pin
- parchment paper
- plastic wrap
How to Make Mexican Chorizo Quiche:
First, make the pie crusts:
Step one: Add the flour and salt to a large mixing bowl and mix together with a fork. (Alternatively, you could use a food processor to combine the pie crust ingredients.)
Step two: Next, add the cold soy free Earth Balance to the dry ingredients and cut it in with the fork until crumbly. (Using a food processor will make this step super easy and quick.)
Step three: Finally, add the ice water and mix it all together with your hands until you have a big ball of pie crust dough. (Using a food processor will cut down on your pie crust’s chilling time because your hands will warm the dough slightly.)
Step four: Divide the dough into two balls and wrap each one in plastic wrap. Chill the dough in the refrigerator for easier handling and for optimum flakiness. The dough should chill for at least 1 hour, or, you can pop it into the freezer for 30 minutes.
Next, roll out the pie crusts for the Mexican Chorizo Quiche:
When the dough has finished chilling, place a piece of parchment paper on the counter top to prevent the dough from sticking. Roll out one ball of dough at a time into a circular shape about 1-2 inches larger than your pie dishes. Rolling the dough out on parchment paper will help keep it from sticking to the counter top.
Lift the pie crusts from the counter top and into the pie dishes. Then, crimp the edges with your fingers. You may find that the uncooked pie crust will start to get warm and soft as you work with it. Placing the pie dish with the crust in it back into the fridge for 15 minutes or so to get cold again will keep that pie crust super flakey when it is done baking.
Optionally, you can also place the pie crust dough into the pie dish more quickly by pushing it right into the pie dish until it is the right size and shape, not worrying about the rolling pin or perfectly crimped edges. The crust will have a very rustic, homemade look but it will still taste just as good!
Once the crust has been placed into the pie dish, poke the bottom with a fork in order to prevent bubbles or rising in the crust.
Now that the crusts have been crimped and poked, place them into the refrigerator until the chorizo sausage and vegetables have finished cooking.
Now, make The Filling:
Step one: Chop the onion and green bell pepper into bite sized pieces on a cutting board with a chef’s knife. Then, in a large skillet, sauté the onion and green bell pepper in olive oil until soft. This should take about 5-7 minutes. Next, add the can of rotel diced tomatoes and green chilis (or cup of your favorite salsa) to the onion and bell pepper. Let it cook for just 2-3 minutes and then remove from the heat.
Step two: In a separate medium-sized skillet, place the uncooked chorizo sausage and cook on medium heat until completely brown and cooked through. This should take about 15 minutes. Stir occasionally as it cooks, breaking up the sausage into bite sized pieces.
Step three: Once the chorizo sausage has finished cooking, scoop the sausage into the larger skillet with the vegetables and mix gently together. Note: Make sure to leave the excess oil in the medium skillet and just scoop the sausage into the larger skillet.
Step four: Evenly divide the filling in half as you scoop half of the filling into one pie crust and the other half into the other pie crust.
Step five: Finally, whisk together the 16 eggs in a large bowl with 1 teaspoon of salt and some freshly ground pepper to taste. Pour half of the eggs into one pie dish, and the other half into the other pie dish, covering the chorizo sausage and vegetable filling completely.
Use your whisk to make sure the veggies and sausage are submerged into the eggs.
Finally, Bake the Mexican Chorizo Quiche and enjoy!
Now, you are ready to bake the Mexican Chorizo Quiches. Bake at 375° F for 42-45 minutes. The middle of the quiches should have risen slightly above the edges of the pie dish, as well as be golden brown on top. The Mexican chorizo quiche should be completely set, slightly poofy on top, and not jiggle or look raw in any way.
Remove the quiche from the oven and let it cool on the stove top for about 15 minutes. Serve hot or let it cool completely to enjoy later.
Storage:
Once the Mexican chorizo quiche has cooled completely, wrap the quiche in plastic wrap and store in the refrigerator. It will keep in the refrigerator for up to 1 week. You can also store slices of the quiche in the freezer in freezer bags for up to 6 months.
Check out more of my dairy free soy free breakfast recipes:
Delicious Dairy Free Cinnamon Rolls
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Mexican Chorizo Quiche
Equipment
- 2 large mixing bowls
- 1 whisk
- Measuring Cups
- Measuring Spoons
- 1 Fork
- 1 chef's knife
- 1 cutting board
- 2 pie dishes
- 1 Rolling Pin
- 1 can opener
- parchment paper
- plastic wrap
Ingredients
2 Mexican Chorizo Quiches
- 16 eggs
- 20oz chorizo sausage (1.25 lbs.)
- 1 fresh green bell pepper
- 1 onion small to medium sized
- 10oz can of rotel diced tomatoes with green chilis mild
- 1 tbsp olive oil extra virgin
- 1 tsp salt
- freshly ground black pepper to taste
2 Vegan Pie Crusts
- 2 cups flour all purpose
- 1/2 tsp salt
- 1 cup soy free earth balance vegan butter or solid coconut oil
- 1/2 cup ice water
Instructions
First, make the crusts
- Add the flour and salt to a large mixing bowl and mix together with a fork. (Alternatively, you could use a food processor to combine the pie crust ingredients.)
- Next, add the cold soy free Earth Balance to the dry ingredients and cut it in with the fork until crumbly. (Using a food processor will make this step super easy and quick.)
- Finally, add the ice water and mix it all together with your hands until you have a big ball of pie crust dough. (Using a food processor will cut down on your pie crust's chilling time because your hands will warm the dough slightly.)
- Divide the dough into two balls and wrap each one in plastic wrap. Chill the dough in the refrigerator for easier handling and for optimum flakiness. The dough should chill for at least 1 hour, or you could pop it into the freezer for 30 minutes.
Next, roll out the pie crusts
- When the dough has finished chilling, flour the counter top generously to prevent the dough from sticking. Roll out one ball of dough at a time into a circular shape about 1-2 inches larger than your pie dishes.
- Lift the pie crusts from the counter top and into the pie dishes. Then crimp the edges with your fingers. You may find that the uncooked pie crust will start to get warm and soft as you work with it. Placing the pie dish with the crust in it back into the fridge for 15 minutes or so to get cold again will keep that pie crust super flakey when it is done baking. You can also place the pie crust dough into the pie dish rustically by pushing it into the right size and shape, not worrying about the perfectly crimped edges. It will still taste just as good!
- Once the crust has been placed into the pie dish, poke the bottom with a fork in order to prevent bubbles or rising in the crust.
- Now that the crusts have been crimped and poked, place them into the refrigerator until the chorizo sausage and vegetables have finished cooking.
Make the Filling
- In a large skillet, sauté the onion and green bell pepper in olive oil until soft. This should take about 5-7 minutes. Next, add the can of rotel diced tomatoes and green chilis (or cup of your favorite salsa) to the onion and bell pepper. Let it cook for just 2-3 minutes and then remove from the heat.
- In a medium-sized skillet, place the uncooked chorizo sausage and cook on medium heat until completely brown and cooked through. This should take about 15 minutes.
- Once the chorizo sausage has finished cooking, scoop half of the sausage into one pie crust, evenly laying it out across the bottom of the crust. Do the same for the other pie crust. Make sure to leave the excess oil in the medium skillet and just scoop the sausage into the pie dishes. Top it off with half of the vegetables in one pie crust, and half in the other.
- Finally, whisk together the 16 eggs in a large bowl with 1 teaspoon of salt and some freshly ground pepper to taste. Pour half of the eggs into one pie dish, and the other half into the other pie dish.
Bake and enjoy!
- Now, you are ready to bake the Mexican Chorizo Quiches. Bake at 375° F for 42-45 minutes. The middle of the quiches should have risen up slightly above the edges of the pie dish, as well as be golden brown on top. The Mexican chorizo quiche should be completely set, slightly poofy on top, and not jiggle or look raw in any way.
- Remove the quiche from the oven and let it cool on the stove top for about 15 minutes. Serve hot or let it cool completely to enjoy later.
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