Chorizo quiche
I suddenly thought that chorizo quiche sounded good. Okay, let's try something new.
Ingredients
- A cornmeal crust
- 1/2 pound of chorizo (Mexican, not Spanish)
- 6 eggs
- 1 cup heavy cream
- 1 cup milk
- 1 cup of chopped onion
Method:
- Make a cornmeal crust in an 8" x 8" Pyrex pan. Bake. Put aside.
- Fry up the chorizo. Put aside. Retain the fat to fry the onions. Fry the onions till translucent. Put aside.
- Mix eggs, cream and milk with a mixer.
- Put the chorizo in the bottom of the crust. Add the onions. Add the egg mixture.
- Cook at 325°F for 65 minutes
- Allow to rest for at least 10 minutes
2020-02-07: I really just sort of improvised this recipe. Despite the spicy chorizo, it was blander than I liked. Next time I'll add salt and paper and garlic to the batter.
