Crustless Quiche Chorizo Recipes

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CRUSTLESS SPICY CHORIZO QUICHE WITH CHEESE



Crustless Spicy Chorizo Quiche with Cheese image

Who needs crust when you've got this recipe? Our Crustless Spicy Chorizo Quiche with Cheese delivers a variety of rich flavors and a good amount of heat.

Provided by My Food and Family

Categories     Dairy

Time 1h10m

Yield 6 servings

Number Of Ingredients 6

1/2 lb. Mexican chorizo
1/2 cup chopped onions
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
5 eggs
1/2 cup milk
1-1/2 cups KRAFT Shredded Monterey Jack Cheese with Jalapeno Peppers

Steps:

  • Heat oven to 350ºF.
  • Crumble chorizo into large skillet. Add onions; cook and stir on medium-high heat 5 to 8 min. or until chorizo is browned and onions are tender. Set aside.
  • Microwave cream cheese in large microwaveable bowl on HIGH 30 sec.; whisk until creamy. Add eggs, 1 at a time, beating after each addition until blended. Whisk in milk. Add shredded cheese and chorizo mixture; mix well.
  • Pour cream cheese filling into 9-inch pie plate sprayed with cooking spray. Bake 40 to 45 min. or until knife inserted near center comes out clean.

Nutrition Facts : Calories 450, Fat 37 g, SaturatedFat 18 g, TransFat 1.5 g, Cholesterol 255 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 23 g

CRUSTLESS QUICHE CHORIZO



Crustless Quiche Chorizo image

A delicious mixture of eggs, vegetables and sausage. This dish can be prepared for any time of day - we've enjoyed it for breakfast and for dinner, so it's probably just as satisfying for lunch! I have also presented this dish at employee gatherings and no matter how much I bring, it ALWAYS disappears!

Provided by RJ.8767

Categories     One Dish Meal

Time 30m

Yield 1 Quiche, 5-6 serving(s)

Number Of Ingredients 12

5 eggs, whisked or beaten
2 tablespoons water
2 teaspoons butter, melted
30 -50 baby spinach leaves, fresh
1 tomatoes, large, diced or cubed (1/2 to 2/3 cup canned tomatoes can be used if you are pressed for time)
1 -2 link chorizo sausage, Ole' Mexican Foods brand, sauteed over med-low heat long enough to render most of the fat
1/4 cup onion, diced or minced (optional)
1/2 cup cheddar cheese, shredded or block
2 -3 tablespoons parmesan cheese, shredded
butter-flavored cooking spray or olive oil flavored cooking spray
1 dash Lawry's Seasoned Salt (optional)
1 dash pepper (optional)

Steps:

  • Preheat oven to 375º F;.
  • 9" Pie pan, quiche dish or similar baking vessel at least 1" deep.
  • • Sauté the chorizo links, in their wrappers, over medium-low heat. While the sausage is cooking, prepare the eggs, butter and water by whisking thoroughly then gently stir in the spinach leaves. If using shredded cheddar, measure the amount needed. If using packaged, block cheddar, slice the cheese into 1"x1/8" squares; dice the tomato into 1/2"x1/2" pieces. Set these items aside until assembly time.
  • • Remove the chorizos from heat, cover the chorizo with a layer or two of paper towels and carefully pierce the casing releasing the rendered fat, squeezing gently, if necessary. When piercing the sausage casing, PIERCE THE LINK IN ITS SIDE as the red oil rendered during sautéing can squirt out unexpectedly (AND YOU COULD END UP WITH A RED STRIPED AND POLKA-DOTTED REFRIGERATOR!). This is because a closed casing chorizo becomes pressurized during sautéing, so the side-piercing is necessary. TAKE CARE - THE SAUSAGE AND OIL ARE VERY, VERY HOT. NOTE: You can remove the casing or cut slits or poke holes in the casing before cooking, but the sausage will soak up more oil and require longer draining.
  • • Cut the remaining casing down the length of the sausage and scoop out the chorizo meat placing it on paper towels to absorb additional fat.
  • • Spray the baking dish with butter flavored or olive oil cooking spray, then pour in the beaten egg-spinach mixture.
  • • Evenly distribute the tomato and (optional) ½ of the onion pieces throughout the eggs.
  • • Sprinkle the shredded cheddar or dot the cheddar cheese pieces across the top in a pleasing pattern, then sprinkle on the parmesan cheese and remaining (optional) onion.
  • • Lightly spray the top of the quiche with butter flavored or olive oil spray.
  • • Sprinkle a few grains of the seasoned salt and/or pepper over the quiche.
  • • Bake for 20 - 25 minutes or until cheese is a fantastic brown!
  • • Remove the quiche from the oven and allow to rest about 5 minutes until completely set.

Nutrition Facts : Calories 211.9, Fat 15.5, SaturatedFat 7, Cholesterol 214.2, Sodium 382.1, Carbohydrate 4, Fiber 1.6, Sugar 1.2, Protein 14.7

CHORIZO AND GOAT CHEESE QUICHE



Chorizo and Goat Cheese Quiche image

Provided by Bobby Flay

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 22

1 3/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon fine sea salt
1 stick cold unsalted butter, cubed
3 tablespoons cold lard, cubed
6 jalapeno peppers
1 1/2 cups packed fresh cilantro
1 clove garlic, chopped
3 tablespoons pine nuts
1/2 cup extra-virgin olive oil
1/4 cup grated parmigiano-reggiano cheese
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
4 ounces soft goat cheese
1 tablespoon canola oil
1/2 pound Mexican chorizo, casings removed
1 1/2 cups grated fontina cheese
1/4 cup finely grated cotija cheese
2 to 3 scallions, thinly sliced
2 teaspoons chopped fresh thyme
4 large eggs
1 cup whole milk
1 cup heavy cream

Steps:

  • Make the crust: Combine the flour and salt in a food processor and pulse a few times. Scatter the butter and lard over the flour and pulse until the mixture forms large crumbs. Add 1/3 cup ice water a few tablespoons at a time, pulsing, until the dough just comes together. (Pulse in up to 2 more tablespoons ice water if the dough is too crumbly.) Flatten the dough into a disk, wrap in plastic wrap and refrigerate until chilled, at least 1 hour.
  • Transfer the dough to a lightly floured surface and roll out into a 12-inch round. Fit the dough into a 10-inch deep-dish fluted tart pan with a removable bottom, gently pressing it into the sides; trim the excess dough. Cover with plastic wrap and chill until firm, about 20 minutes.
  • Meanwhile, make the pesto: Preheat the broiler. Put the jalapenos on a baking sheet and broil, turning, until charred, about 5 minutes. Remove the stems and seeds. Pulse the jalapenos, cilantro, garlic, pine nuts and olive oil in a food processor until the mixture has a pesto-like consistency. Add the parmigiano, and salt and pepper to taste; pulse a few more times. Cover and refrigerate until ready to serve.
  • Preheat the oven to 375 degrees F. Put the tart pan on a baking sheet, line the dough with parchment paper and fill with pie weights or dried beans. Bake until the edge is lightly golden, about 20 minutes. Remove the weights and parchment and bake until golden, about 20 more minutes. Let cool slightly on a rack.
  • Meanwhile, make the filling: Reduce the oven temperature to 350 degrees F. Put the goat cheese in the freezer for 10 minutes (this makes it easier to slice). Heat the canola oil in a large skillet over high heat until it begins to shimmer. Add the chorizo and break it into smaller pieces with a wooden spoon; cook until golden brown, about 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon and let cool slightly. Slice the frozen goat cheese into 1/2-inch-thick rounds.
  • Scatter the fontina, cotija, scallions, chorizo and thyme over the crust. Whisk the eggs in a large bowl; add the milk and cream and whisk until smooth. Pour into the crust and arrange the goat cheese evenly on top. Bake until the crust is deep golden brown and the edge is set but the center still jiggles slightly, 40 to 50 minutes. Let cool at least 20 minutes before serving. Cut into wedges and serve with the jalapeno pesto.

MINI CHORIZO QUICHES



Mini Chorizo Quiches image

Provided by Marcela Valladolid

Time 1h10m

Yield 6 quiches

Number Of Ingredients 13

Butter, for greasing the pans
1 1/2 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons chilled unsalted butter, diced
5 tablespoons chilled water, plus extra as needed
6 ounces chorizo, or spicy Italian sausage, casings removed, and cooked until crisp
4 eggs
1/2 cup Mexican crema, or creme fraiche
1 cup grated Manchego, Swiss, or Pecorino Romano cheese
1/2 cup diced russet potatoes, boiled until tender and cooled
1/4 cup whole milk
Salt and freshly ground black pepper
Salt and freshly ground black pepper

Steps:

  • Grease 6 (4-inch) individual tartlet pans with removable bottoms with butter and place on a baking sheet.
  • Place the flour and salt in food processor and pulse to combine. Add the chilled butter and process to a coarse meal. With the machine running, add 5 tablespoons of water in a steady stream until the mixture forms a dough. Add additional water, 1 tablespoon at a time, if the dough is too dry.
  • Divide the dough into 6 equal balls and press into the bottom and sides of the prepared tartlet pans. Refrigerate the crusts for 15 minutes.
  • Preheat the oven to 425 degrees F. Line the crusts with foil and fill with pie weights (or dried beans). Bake for 15 minutes. Cool completely (can be made 1 day ahead).
  • Mix the chorizo and remaining ingredients. Pour into the prepared crusts, dividing equally. Bake until the quiches are puffed and cooked through, or when a knife inserted into center of the quiches comes out clean, about 45 minutes. Cool slightly. Serve warm or at room temperature.

EASY CRUSTLESS QUICHE



Easy crustless quiche image

Make a simple crustless quiche to cut out the faff of making pastry. It's packed with cheese, smoky pancetta and green veg for a lovely lunch or picnic dish

Provided by Esther Clark

Categories     Dinner, Lunch, Supper

Time 55m

Number Of Ingredients 7

20g butter , plus extra for the tin
1 onion , finely chopped
100g chopped pancetta or smoked bacon
200g asparagus or broccoli, trimmed
8 large eggs
150ml double cream
80g gruyère or parmesan cheese

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin.
  • Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.
  • Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry.
  • Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.

Nutrition Facts : Calories 401 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.1 milligram of sodium

CHORIZO QUICHE



Chorizo Quiche image

I had a pie crust to use and some black beans, so came up with this recipe. Be sure to use the Mexican style fresh chorizo, not the Spanish smoked & cured variety.

Provided by flower7

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

9 inches pie crusts, unbaked
8 ounces mexican chorizo sausage, casing removed (if necessary)
1/2 cup onion, chopped
0.5 (15 ounce) can black beans, rinsed & drained
1 1/2 cups Mexican blend cheese or 1 1/2 cups sharp cheddar cheese
4 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°F Roll out pie crust and place in pie plate; set aside.
  • Heat a skillet over medium-high and saute chorizo, breaking into smaller chunks, for 4-5 minutes or until mostly cooked through. Add onion and cook until onion is soft and chorizo is cooked all the way through. Stir in beans.
  • Place cheese in crust then add onion, chorizo & bean mixture.
  • Beat eggs and milk together until slightly foamy then add salt and pepper. Pour into pie shell.
  • Bake until brown and puffed, about 50 minutes. Remove from oven and cool on wire rack for 15 minutes before cutting and serving.

Nutrition Facts : Calories 560.3, Fat 39.2, SaturatedFat 16.2, Cholesterol 197.7, Sodium 1258.6, Carbohydrate 25.5, Fiber 3.6, Sugar 2.3, Protein 26

EASY CRUSTLESS QUICHE



Easy Crustless Quiche image

Yet another crustless quiche that is designed for a low-carb, high-fat (LCHF) diet. It is very rich and cheesy. The Parmesan and butter on the bottom form a nice skin on the bottom that really helps. The egg and cream mixture is quite flexible and the ratio of egg to cream and the heaviness of the cream is a personal choice. The cheese can easily be replaced with any hard cheese that holds up well when shredded such as Swiss, Cheddar, Gouda, or Provolone. The meats can be replaced with anything that isn't too wet; whether it is meat or vegetable.

Provided by Jim

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h35m

Yield 12

Number Of Ingredients 8

1 pound bacon
1 pound sausage
1 tablespoon butter, melted
2 tablespoons grated Parmesan cheese
1 pound shredded Cheddar cheese
3 cups heavy whipping cream
8 large eggs
1 cup half-and-half

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook and stir bacon and sausage in a large skillet and over medium-high heat until evenly browned and bacon is crisp, about 10 minutes; drain on a paper towel-lined plate.
  • Brush butter on the bottom and sides of a 9x13-inch baking dish. Sprinkle Parmesan cheese into the bottom of the baking dish and top with bacon and sausage. Spread Cheddar cheese over bacon and sausage.
  • Beat cream, eggs, and half-and-half together in a bowl. Slowly pour egg mixture over cheese and sausage into the baking dish.
  • Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 1 hour. Cool for 10 minutes before slicing.

Nutrition Facts : Calories 607.1 calories, Carbohydrate 3.7 g, Cholesterol 291.3 mg, Fat 54.7 g, Protein 25.5 g, SaturatedFat 29.4 g, Sodium 956.4 mg, Sugar 0.6 g

CRUSTLESS QUICHE BAKE



Crustless Quiche Bake image

Chock-full of veggies, cheese, bacon, eggs and a touch of sherry, this yummy recipe would be great served with fresh muffins or toasted breads and fruit! -June Marie Racus, Sun City West, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 13

14 bacon strips, chopped
1 pound sliced fresh mushrooms
1/2 cup chopped green pepper
8 green onions, thinly sliced
1 jar (2 ounces) diced pimientos, drained
2 tablespoons sherry, optional
12 large eggs
1-1/2 cups 2% milk
3/4 teaspoon dried thyme
3/4 teaspoon seasoned salt
1/2 teaspoon ground mustard
Dash dill weed
4 cups shredded Gruyere or Swiss cheese, divided

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. , In the drippings, saute the mushrooms, green pepper and onions until tender. Add pimientos and, if desired, sherry; cook until liquid is evaporated., In a large bowl, whisk the eggs, milk, thyme, seasoned salt, mustard and dill. Add the bacon, mushroom mixture and 3 cups cheese. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean and cheese is melted. Let stand for 10 minutes before cutting . Freeze option: Freeze unbaked quiche and remaining cheese separately in freezer containers. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake quiche as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Nutrition Facts :

CRUSTLESS SPINACH QUICHE



Crustless Spinach Quiche image

I served this crustless quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe-and he was one of them! -Melinda Calverley, Janesville, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

1 cup chopped onion
1 cup sliced fresh mushrooms
1 tablespoon vegetable oil
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2/3 cup finely chopped fully cooked ham
5 large eggs
3 cups shredded Muenster or Monterey Jack cheese
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

Nutrition Facts : Calories 251 calories, Fat 18g fat (10g saturated fat), Cholesterol 164mg cholesterol, Sodium 480mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

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RECIPE FOR MINI QUICHE LORRAINE - THERESCIPES.INFO
Mini Quiche Lorraine Recipe | Allrecipes great www.allrecipes.com. 1 teaspoon Dijon mustard ¼ teaspoon salt ¼ teaspoon ground black pepper ¼ cup shredded Swiss cheese, or as needed (Optional) Add all ingredients to shopping list Directions Instructions Checklist Step 1 Preheat oven to 375 degrees F (190 degrees C).
From therecipes.info
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SLOW COOKER QUICHE WITH CHORIZO AND GOAT’S CHEESE
2020-10-16 Transfer the batter into a measuring jug so it is easy to pour. STEP 5 Line your slow cooker with a couple 20cm /8 inch cake liner (double them up to make them a bit more sturdy and easy to lift out of the cooker. Carefully pour the batter into the cake liner. STEP 6 Top the quiche with slices of goat’s cheese (I used a goat’s cheese log ...
From supergoldenbakes.com
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CRAZY DELICIOUS CRUSTLESS SPINACH QUICHE - LIVE THE WONDERFUL
2018-06-07 Crustless Spinach Quiche with Chorizo: I try to limit my carbohydrates these days, especially in the evenings. So this recipe is a real winner. This Crustless Spinach Quiche is perfect for those wanting an easy and delicious recipe that gives you a good dose of nutrients without the carbohydrates. From cooking this recipe, these are some tips for doing it right: Buy …
From livethewonderful.com
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WHOLE30 CHORIZO AND BUTTERNUT SQUASH CRUSTLESS QUICHE
2019-08-27 Remove chorizo and set aside. Add ghee to the golden oils in the pan from the chorizo. Add the sliced onion and sautee for 2-3 minutes before adding the sweet potato and/or butternut squash. Cover the pan. Cook with a lid on, stirring occasionally, until the sweet potato or squash is slightly softened, roughly 10 minutes.
From jessicaeatsrealfood.com
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THEWORLDACCORDINGTOEGGFACE: CHORIZO CRUSTLESS QUICHE
2008-09-28 Preheat oven to 350. Remove the sausage from it's casing and saute in a skillet for 5 minutes over medium heat, crumbling the meat as it cooks. Use a wooden spatula to break up. Drain any fats. Set aside to cool. Saute spinach till wilted. Drain and squeeze out any liquid. Set aside to cool. Saute onions till golden.
From theworldaccordingtoeggface.blogspot.com
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CRUSTLESS QUICHE (KETO QUICHE) - HEADBANGER'S KITCHEN
2018-06-13 Instructions. Beat the eggs and cream in a bowl along with the salt, pepper, cayenne pepper and paprika. Add in the cheese, chicken, chives and sun dried tomatoes and mix well. Grease a baking dish or quiche dish with butter and pour in the mixture. Cook at 190 C for 15-20 minutes till the quiche is cooked all the way through.
From headbangerskitchen.com
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CRUSTLESS CHORIZO QUICHE WITH COTIJA – RIZO BROTHERS CALIFORNIA …
In a mixing bowl, combine eggs, chorizo, bell pepper, cilantro (reserve some for garnish), green onion, Rizo Bros Cotija Cheese, garlic powder, onion powder, salt and pepper. Mix until thoroughly combined. Spray cast iron or oven safe baking dish with cooking spray. Pour egg mixture in pan. Bake for 20 minutes or until eggs have cooked throughout.
From rizobros.com
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Top Asked Questions

How to cook quiche with chorizo?
Whisk together eggs, half and half, and a generous pinch of salt, until well combined. Pour egg mixture over the top of chorizo, and bake in 350 degree preheated oven for 40 minutes until set. Allow Quiche to cool for 20-30 minutes before slicing.
How do you make a crustless quiche?
Here’s how to make a crustless quiche: Start this quiche by cooking the bacon, grating the cheese and sautéing the onion. Preheat your oven to 350ºF and spray a pie dish with cooking spray. Layer the bottom with cheese, then onion, and then bacon. In a blender or in a bowl with a whisk, mix the milk, eggs, flour and salt.
How do you cook chorizo in a pie crust?
Preheat oven to 350°F Roll out pie crust and place in pie plate; set aside. Heat a skillet over medium-high and saute chorizo, breaking into smaller chunks, for 4-5 minutes or until mostly cooked through. Add onion and cook until onion is soft and chorizo is cooked all the way through.
How to cook Fontina chorizo spinach quiche?
Whisk together 5 whole Eggs with a pinch of Sea Salt and 1 cup half and half until well combined. Pour Egg mixture over the top and bake in a 350 degree preheated oven for 40 minutes or until set. Allow Fontina Chorizo Spinach Quiche to cool for 20-30 minutes before slicing.

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