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Heat a large skillet over medium heat and cook the chorizo until browned and crispy, breaking it up into small pieces with a spoon as it cooks. Remove the chorizo from the skillet and set aside, draining any excess fat.
In the same skillet, add the diced potato and cook until golden brown and tender, about 8-10 minutes. Remove the potatoes from the skillet and set aside.
Cook the Onions:
In the same skillet, sauté the chopped onion over medium heat for about 3-4 minutes until softened and translucent. Add the cooked chorizo and potatoes back into the skillet, and stir to combine. Remove from heat and set aside to cool slightly.
Make the Quiche Custard:
In a large bowl, whisk together the eggs, milk, heavy cream, smoked paprika (if using), salt, and pepper until smooth and well combined.
Assemble the Quiche:
Preheat your oven to 375°F (190°C).
Spread the chorizo, potato, and onion mixture evenly into the bottom of the pie crust. Sprinkle the shredded cheddar cheese over the top of the filling.
Pour the egg mixture over the filling, making sure everything is evenly covered.
Bake the Quiche:
Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown. You can check for doneness by inserting a toothpick into the center; it should come out clean.
Serve:
Let the quiche cool for about 10 minutes before slicing and serving. Garnish with fresh parsley or cilantro if desired.
Serving and Storage Tips:
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