Chorizo and Goat Cheese Quiche

Chorizo and Goat Cheese Quiche
Yield: 6-8 Servings
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  1. 1- 9 or 10 inch prepared piecrust {or make your own}
  2. ½ pound chorizo, casings removed
  3. 5 eggs
  4. ¼ cup milk
  5. ¼ cup heavy cream
  6. 3-4 green onions, thinly sliced
  7. 3 ounces soft goat cheese
  8. 3 ounces fontina cheese
  9. 2 teaspoons fresh thyme, chopped
  10. salt and pepper
  1. Preheat oven to 350 degrees F.
  2. Heat large skillet over medium-high heat and add chorizo. Cook for approximately 5-6 minutes, breaking up into small pieces. Remove from heat and transfer to paper towel lined plate.
  3. In large bowl, whisk eggs, milk, cream, a pinch of salt and a sprinkle of black pepper.
  4. Place chorizo, fontina, green onions and fresh thyme over piecrust. Pour in the egg mixture. Crumble the
  5. goat cheese evenly on top.
  6. Place the pie shell on a rimmed sheet pan and bake 45-50 minutes or until sides are set and center should slightly jiggle.
  7. Remove from oven and let sit at room temperature for 15 minutes before slicing. Enjoy
  8. *If halfway through baking you notice that your crust is getting too dark, wrap some aluminum foil around the edges of the crust and pie plate.
The Mad Table