Tex-Mex Crustless Quiche
Tex-Mex Crustless Quiche is a delicious and flavorful meal that's easy to assemble anytime, or any day of the week!
Ingredients
- 2 tbsp Olive oil, divided
- 1/2 lb Fresh ground chorizo
- 1/4 cup Chopped yellow onion
- 1/4 cup Chopped red bell pepper
- 1/4 cup Chopped green bell pepper
- 1 tsp Ground cumin
- 1 tsp Ground paprika
- 1 tsp Garlic powder
- 1 cup Shredded Monterey jack cheese, divided
- 8 large Eggs
- 1/4 cup Whole milk
- 1/4 cup Heaving whipping cream
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees. Spray a 8 to 9 inch pie dish with non-stick cooking spray.
- In a non-stick skillet preheated to medium high heat add 1 tbsp olive oil and chorizo. Cook the chorizo for about 5 minutes or until no longer pink. Line a plate with a paper towel and pour the chorizo and drippings on top. Wipe out the skillet.
- In the same skillet as the chorizo add the remaining 1 tbsp olive oil to the skillet. Add the onion, peppers, salt, and pepper. Cook the vegetables for a few minutes over medium high heat and then add in the cumin, paprika, and garlic powder. Stir to combine and continue to cook for another minute. Remove the skillet from the heat.
- In a large mixing bowl add the eggs, milk, cream, and 1/2 cup of shredded cheese. Whisk to combine. Fold in the reserved chorizo and vegetables. Pour the quiche mixture into the prepared baking dish. Sprinkle the top with the remaining 1/2 cup of cheese. Bake the quiche for about 20 minutes or until the middle has set. Cool slightly before serving.
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