Chorizo and Cheddar Quiche with Quinoa Crust
Homemade quinoa and brown rice crust with beef chorizo, egg, milk, shredded Mexican cheese blend, green onion and spices. Bake into a wholesome, all-in-one breakfast quiche.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
- 1 8.8-ounce package Minute Ready to Serve Brown Rice & Quinoa (about 2 cups cooked)
- ¾ cup shredded Mexican cheese blend divided
- 7 eggs
- 9 ounces beef chorizo
- ½ cup whole milk
- 2 stalks green onion sliced
- ½ teaspoon chili powder
- ½ teaspoon cumin powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Sour cream as garnish
Preheat oven to 375° F. In a medium bowl, stir together pre-cooked rice and quinoa blend, ¼ cup cheese and one egg. Press into bottom of greased 9-inch pie dish to form crust. Bake 12 minutes, until lightly browned. Remove from oven and cool on wire rack.
Meanwhile: Cook chorizo in a pan over medium-high heat for 6-8 minutes, breaking up as it cooks. Drain into a fine mesh strainer and press with a spatula to discard oil. Cool meat slightly.
Stir together remaining cheese, eggs, cooked chorizo, and rest of ingredients in a medium bowl. Whish until well combined. Pour into prepared quinoa crust (not filling past ¼-inch from top) and place in center of oven. Bake 25-30 minutes, or until lightly browned and center is mostly set. Place on wire rack and cool 10 minutes before serving. Garnish with sour cream.
Calories: 318kcal | Carbohydrates: 7g | Protein: 18g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 193mg | Sodium: 708mg | Potassium: 227mg | Fiber: 0g | Sugar: 1g | Vitamin A: 445IU | Vitamin C: 0.6mg | Calcium: 190mg | Iron: 1.4mg