Southwest Sonoran Sunrise Breakfast Quiche
Wake up to bold, vibrant flavors with the Southwest Sonoran Sunrise Breakfast Quiche—a hearty, satisfying dish that brings the taste of the Southwest to your morning table. This quiche features a flaky pre-made pie crust filled to the brim with smoky chorizo, creamy eggs, and a medley of cheddar and pepper jack cheeses for the perfect balance of richness and spice. Diced green chilies, red bell pepper, and fragrant cumin and smoked paprika infuse every bite with layers of zesty, savory flavor, while fresh cilantro adds a burst of freshness. With a quick prep time of just 25 minutes, this colorful breakfast dish is ideal for weekend brunches, meal prepping, or impressing guests with minimal effort. Serve it warm and enjoy a sunrise-inspired masterpiece that celebrates bold Southwestern cuisine!
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Recipe Information
Ingredients
- 1 piece pre-made pie crust
- 8 oz chorizo sausage
- 6 pieces large eggs
- 1.25 cups whole milk
- 1 cup cheddar cheese, shredded
- 0.5 cup pepper jack cheese, shredded
- 4 oz canned diced green chilies
- 0.5 cup red bell pepper, diced
- 0.5 cup yellow onion, diced
- 0.25 cup cilantro, chopped
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C).
Place the pre-made pie crust into a 9-inch pie dish and set aside.
In a medium skillet, heat olive oil over medium heat. Add the diced onion and red bell pepper, cooking for 3–4 minutes until softened.
Add the chorizo to the skillet and cook for 5–6 minutes, crumbling it with a spoon, until fully cooked. Drain any excess grease and set the mixture aside to cool slightly.
In a large mixing bowl, whisk together the eggs, whole milk, ground cumin, smoked paprika, salt, and black pepper until well combined.
Stir the shredded cheddar cheese, pepper jack cheese, diced green chilies, chopped cilantro, and cooked chorizo mixture into the egg mixture.
Pour the filling into the prepared pie crust, spreading it out evenly.
Carefully place the pie dish on the middle rack of the preheated oven.
Bake the quiche for 35–40 minutes, or until the center is set and a knife inserted into the middle comes out clean.
Remove the quiche from the oven and let it cool for 10 minutes before slicing.
Garnish with additional cilantro if desired, and serve warm.
Nutrition Facts
Calories |
3815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.0 g | 353% | |
| Saturated Fat | 109.4 g | 547% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1524 mg | 508% | |
| Sodium | 9351 mg | 407% | |
| Total Carbohydrate | 184.1 g | 67% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 27.6 g | ||
| Protein | 160.6 g | 321% | |
| Vitamin D | 10.3 mcg | 51% | |
| Calcium | 1883 mg | 145% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1770 mg | 38% | |
*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.
