I like easy-to-make breakfasts on the weekend, and quiche is definitely something that is super easy to make. Pick a protein, some veggies, and eggs, and you’ve got a quick breakfast.
I had some chorizo in the refrigerator and some leftover pico de gallo (onions, peppers, and tomatoes) from when I made enchiladas for dinner, so I had the basics for a spicy-style quiche. I’ve made lots of different quiches over the years, usually with a ham or traditional breakfast sausage as a base, so I was ready to try something a little different and use up some leftovers.
It turned out to be very tasty and was on the table in 30 minutes – that’s a perfect, quick weekend breakfast in my book.
Crustless Chorizo Quiche
1 package of chorizo
1/2 cup pico de gallo (can also use 1 diced tomato, 1/2 a green pepper that has been finely diced, and about 1/4 cup diced onion)
2 cups shredded cheddar cheese
Salt and pepper
Preheat oven to 350 degrees Fahrenheit.
Liberally grease a pie pan, and set aside.
In a skillet, brown the chorizo. When browned, add the pico de gallo, and cook for a few minutes until the veggies begin to soften. When the veggies are softened, evenly spread the meat and veggie mixture in the prepared pie pan. Sprinkle 1 cup of the shredded cheddar cheese over the meat mixture.
In a bowl, whisk together the eggs with a splash of milk. Season with salt and black pepper to taste, and pour the eggs over the meat and cheese in the pie pan. Top the eggs with the remaining 1 cup of cheese.
Bake at 350 degrees Fahrenheit for approximately 30 minutes, or until the cheese is nicely browned, and the eggs are done when you test it with a knife. Let set for about 5 minutes before cutting, and serve warm.