TL/DR – Southwestern Crustless Quiche. This easy recipe blends chorizo, peppers, onions and cheese with chili powder, cumin, garlic powder and coriander. The result is a slightly spicy, satisfying and low-carb breakfast.
To be completely honest, I make this for dinner sometimes. Quiche is just one of those things you can do that with. And it doesn’t need to be some crazy, loaded thing. Let the eggs be the stars.
Chorizo packs a big punch and is usually a bit salty; therefore, only 4 ounces are needed. Brown the chorizo and set it aside to cool. Give the onions and peppers a quick sauté in order to get them tender and access their flavors. De-glaze the skillet with a bit of cider vinegar and let it cook off.
Whisk eggs and milk with chili powder, cumin, coriander, garlic powder and a bit of salt. Then stir in shredded cheese and the cooled chorizo and sautéed veggies. To lighten it up, use low-fat or nonfat milk and a low fat Mexican cheese blend.
Bake it in an 8 x 8 inch baking dish sprayed generously with cooking spray at 325 degrees F for about 50 to 55 minutes. Cool it for ten or fifteen minutes and serve it with fresh avocado, sour cream and hot sauce. If you’re not concerned with carbs, this quiche does really well cooled, sliced and made into breakfast sandwiches. Slather the bread with spicy mayo or avocado.
Southwestern Crustless Quiche pairs wonderfully with Jicama Pineapple Salad. Serve both with a Ginger Lime Fizz mocktail for a quick and healthy brunch, (or dinner.)
Southwestern Crustless Quiche
Ingredients
- 4 oz beef or pork chorizo
- 1 t vegetable oil
- 1/2 c yellow onion, minced
- 1/2 c red bell pepper, diced
- 1 jalapeño, minced
- 1 T cider vinegar
- 6 eggs
- 1 3/4 c milk
- 1/2 to 1 t chili powder
- 1/2 t cumin
- 1/2 t coriander
- 1/4 t garlic powder
- 1/4 t kosher salt
- 2/3 c Mexican blend shredded cheese
Directions
- Step 1 Preheat the oven to 325 F.
- Step 2 Spray an 8 x 8 inch baking dish with nonstick spray.
- Step 3 In a small skillet, brown the chorizo, remove it to a plate with a paper towel to cool.
- Step 4 Depending on how much fat is left from the chorizo, add some of all of the oil to the skillet and heat on medium high. Add the peppers and onions and sauté for about 4 minutes, then set aside.
- Step 5 In a medium bowl, whisk the eggs.
- Step 6 Add the spices, milk and cheese and whisk well.
- Step 7 Stir in the pepper and onion mixture and the chorizo.
- Step 8 Pour the mixture into the baking dish and bake at 325 F for 50 – 55 minutes.
- Step 9 Allow to cool 15 minutes before serving.
