Chorizo Mushroom Quiche
Indulge in the rich, savory flavors of this Chorizo Mushroom Quiche, a perfect centerpiece for breakfast, brunch, or any special occasion. This recipe combines a buttery, flaky pre-made pie crust with the bold, smoky kick of browned chorizo, tender cremini mushrooms, and sweet caramelized onions. The filling comes together with a velvety blend of eggs, heavy cream, and milk, infused with nutty Gruyère cheese, a touch of paprika, and freshly chopped parsley for a fragrant finish. With a golden, custard-like texture and a harmonious balance of hearty and creamy elements, this quiche is as visually stunning as it is delicious. Whether served warm or at room temperature, it pairs beautifully with a crisp side salad or your favorite mimosa, making it a versatile and crowd-pleasing dish. Ready in just over an hour, this easy-to-follow recipe elevates any table with minimal effort.
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Recipe Information
Ingredients
- 1 piece Pre-made pie crust
- 200 grams Chorizo sausage
- 200 grams Cremini mushrooms
- 1 medium Yellow onion
- 2 pieces Garlic cloves
- 5 large Eggs
- 1 cup Heavy cream
- 1 cup Whole milk
- 1 cup Gruyère cheese, shredded
- 1 tablespoon Butter
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Roll out your pre-made pie crust into a 9-inch pie dish. Trim any overhanging edges, and set aside.
In a skillet over medium heat, cook the chorizo until browned and fully cooked, about 5-7 minutes. Remove from the skillet, and drain any excess grease if necessary.
In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the sliced mushrooms to the skillet. Cook until softened and any released moisture has evaporated, about 5-7 minutes. Season the mixture with a pinch of salt and black pepper, then remove from heat.
In a large mixing bowl, whisk together the eggs, heavy cream, and milk until thoroughly combined. Stir in the grated Gruyère cheese, salt, black pepper, and paprika.
Spread the cooked chorizo evenly across the bottom of the prepared pie crust. Top with the mushroom and onion mixture, spreading it out in an even layer.
Pour the egg and cream mixture over the fillings in the pie crust, ensuring even coverage. Sprinkle fresh parsley over the top.
Carefully transfer the quiche to the oven and bake for 40-45 minutes, or until the filling is set and the top is golden brown. A knife inserted into the center should come out clean.
Remove the quiche from the oven and let it cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 1075 mg | 47% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 3.8 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 259 mg | 20% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 341 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
