Quiche… it’s what’s for breakfast, lunch, and dinner!

Originally Published 01/22/2021

I guess traditionally quiche is more of a breakfast or fancy brunch food, but it’s something I could eat for any meal!

Last March my hubby let me get baby chicks! Ya know it was one of those quarantine pastimes a lot of Americans embraced 😂. I do love my chickens!

We eat a lot of eggs and I do a lot of baking. We need eggs!

I’d be lying if I said I didn’t use the uncertainty of the shutdown to my advantage in this instance!

“Babe, what if we can’t get eggs at the store!? The price of eggs is astronomical right now! Chickens will make us that much more self-sufficient! It will be a return on our investment in eggs!”

I’m not gonna say they’ve laid enough eggs to make up for all the money I spent building two different chicken coops… cough, cough…. BUT we never run out of eggs…

This quiche is a testament to the opposite. What do you do when you have too many eggs!? In the words of my Dad, “Make Cackleberry Pie!”

First things first, the crust.

I am a bread person. If I get a piece of pie, generally I’m like, “Yep pie filling tastes good,” scrapes it off, eats the crust plain.

The crust on this quiche is superb. The chipotle spice adds an amazing smokey flavor and a touch of heat with every bite! (If you’re not a fan of spicy food or making this for kids, reduce the chipotle seasoning to a 1/2 tsp or omit it altogether.)

So, mix all the flour and seasonings and then add the cold butter. I like to cube it up before I throw it in just to get a head start on cutting it into the flour. I’ve got a pastry blender that I like to use to get the butter all mixed in until it resembles coarse crumbs the size of peas. 

This crust calls for an egg yolk. It adds some richness and stick-ability to the crust, but if you’d like to leave it out, you can replace it with 1-2 tbsp more water. Once you add the ice water, don’t over-mix the dough. Get it to where it’s all sticking together and leave it be. I always want to work it to death and then it’s tough and terrible when baked.

The Next Step is to roll out the dough.

Make sure the dough is rolled out into a large enough circle to cover your pie plate with dough hanging over the edges. Keep your countertop floured! Otherwise, the butter will start to melt and make this a sticky, frustrating mess!

I re-rolled out the leftover dough and used a small cookie cutter to make the top of the pie crust. You can also just roll up what’s hanging over the edges and skip this part.

My mother-in-law bought me some fancy pie weights for Christmas this year. Up until now, I had been using dried pinto beans. They also did the trick! Blind bake your crust for 10 minutes at 400° to avoid the dreaded “soggy bottom.”

On to the Quiche filling.

I used fresh broccoli, although in the past, I have cheated and used a microwave bag of frozen broccoli and it worked just fine! It cuts down on some of the effort and time. To me though, the flavor of fresh broccoli is still better. 

Once you get the broccoli de-stemmed and chopped up, cook it with water for 10 minutes and then set it to the side. 

We had chorizo links in the freezer so that is what I used. If you can find ground chorizo, that would work even better because then you don’t have to remove the casing.

Cook the chorizo for about 10 minutes as well and then also set to the side to cool. 

Some thoughts about the egg mix: if you don’t have heavy whipping cream, you can substitute milk, it won’t be as creamy but it will still taste delicious.

If you don’t have or can’t find smoked gouda, you can substitute smoked gruyere, or even sharp cheddar would be delicious!

Mix half of your cheese with the flour. This helps the cheese to evenly distribute throughout the quiche instead of just floating or sinking.

To Assemble the Quiche:

I started by putting the broccoli down first, then the chorizo, then the egg mix, and then topping with cheese, and parsley.

Everything kinda just floats together though, so I don’t think it matters, other than cheese on top!

The pie dish I have is from Pampered Chef. This amount of filling fits perfectly in it, but this pie plate is also considered a deep dish.

You may not be able to use all the egg mixture if your pie plate is smaller. Leave at least a 1/4″ of space at the top so your quiche doesn’t boil over when baking it. 

Throw that baby in the oven!

 Place it on the middle rack of your oven and bake it for 45-55 minutes at 350 degrees.

 I put a baking sheet on the second rack below it just in case! Who likes cleaning their oven?

My crust did start to get too brown and I ended up covering it with a makeshift tinfoil pie shield to stop it from burning.

You’ll know the quiche is done when it’s golden brown, and the edges are rounded and solid-looking while the very center is just set with a small wobble to it.

Once you get this delicious Broccoli Chorizo Quiche out of the oven,

let it cool for 10-15 minutes before digging in! This quiche is delicious just the way it is, but it’s also not bad with a little Texas Pete Siracha either! 😉❤️ I hope you enjoy this recipe! Let me know if you give it a try and how you like it!

Print Recipe

Broccoli Chorizo Quiche with a Smokey Chipotle Crust

A gorgeous rustic quiche full of fresh broccoli, savory chorizo, and smoked gouda all in a flakey chipotle crust!

Prep Time25 minutes mins

Cook Time55 minutes mins

Chipotle Pie Crust35 minutes mins

Course: Breakfast, Brunch, Lunch

Keyword: quiche

Servings: 8 slices

Equipment

• Pie Plate
• Pastry Blender
• Rolling Pin
• Small Cookie Cutter
• Pie Weights or Dried rice or Beans
• Parchment Paper
• Bowls
• Sauté Pan
• Measuring Cups and Spoons
• Cheese Grater
• Knife
• Whisk

Ingredients

Chipotle Pie Crust

• 1 1/4 Cup All-purpose flour
• 1/4 tsp Salt
• 1/4 tsp Onion Powder
• 1 tsp Chipotle Chili Powder
• 1 tsp Sugar
• 1/3 Cup Butter cold
• 1 Egg Yolk cold
• 6 tbsp Ice Water

Quiche

• 4 Cups Fresh Broccoli chopped
• 2/3 Cup Water
• 3 Chorizo Sausage Links
• 8 Eggs
• 1 Cup Whole Milk
• 1/2 Cup Heavy Whipping Cream
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1 Cup Smoked Gouda shredded and divided
• 1/2 tbsp Flour
• 2 tbsp Fresh Parsley chopped

Instructions

For the Chipotle Pie Crust

• Lightly grease your pie plate and preheat the oven to 400 degrees.
• In a medium-size bowl, mix together the 1 1/4 cups flour with the salt, onion powder, chipotle, and sugar.
• Cut the 1/3 cup of cold butter into cubes and add it to the flour mixture. Using a pastry blender, cut the butter into the flour until it resembles coarse crumbs the size of peas.
• Add in the egg yolk and 6 tbsp of ice water. Mix together with your hands or spoon until the dough just comes together. Don’t over mix or your crust will be hard and tough.
• Generously flour your countertop and place the pie dough in the middle of it. Also, flour the top of the dough and your rolling pin. Roll out the dough in a circle shape big enough to cover your pie plate with dough hanging over the edges, make sure to continue to flour underneath it so it doesn’t stick to the counter. 

Once the dough is rolled out, carefully pull the dough up over the rolling pin, folding it in half over itself with the rolling pin keeping the two halves from touching. Gently slide the dough over the top of your pie plate unfolding as you go until the dough is fully covering it.
• Make sure the pie dough is laying against the bottom and side of the pie plate. Cut off any extra dough that is hanging over the edges. Using a small cookie cutter, cut pieces out of the remaining dough to make your pie crust. Egg wash the crust area and layer the cookie-cutter pieces all the way around, then egg wash those pieces as well.
• After you are done with the crust, line the inside of the pie dish with parchment paper and fill it with your pie weights, dried rice, or beans. Quiche is very wet, so it helps to blind bake the crust before filling it with the egg mixture.
• Bake the crust on the middle rack of your oven for 10 minutes. When the 10 minutes are up, bring it out of the oven and set it on top of the stove while you finish the filling.

For the Quiche Filling

• While the crust is blind baking, start on your filling.

Rinse and cut off all the stems of two heads of broccoli. Then chop the broccoli into small pieces. This should be about 4 cups once it’s chopped. Add all the broccoli to a sauté pan as well as 2/3 cup of water and cook over medium heat with no lid for 10 mins. After this, remove from pan and set aside.
• Using three Chorizo links, take them out of their casing and sauté them in the same pan you used for the broccoli. Cook for 10 mins over medium heat and then remove from heat and set aside.
• In another medium-size bowl, add 8 eggs, whole milk, heavy cream, salt, and pepper. Whisk until combined.
• Shred the smoked gouda cheese. Take a 1/2 cup of the shredded gouda and mix it with 1/2 tbsp of flour. Add this 1/2 cup of gouda that has been mixed with the flour to the egg mixture. Save the other 1/2 cup to put on top of the quiche later.

Adding the flour to the shredded gouda will help to evenly distribute it throughout the quiche instead of it all just floating to the top.
• Mince a small bunch of fresh parsley.
• Assemble and Bake
• Turn oven down to 350 degrees.
• For the first layer, evenly distribute all of the broccoli on the bottom of the crust. Next, add the chorizo over the broccoli. Whisk the eggs one more time to redistribute the cheese and pour over the top of the broccoli and chorizo. 

The pie plate I used held all of the ingredients just right. Depending on how deep your pie plate is, you might not be able to fit all of the egg mixture. Fill the pie crust up until there is 1/4″ of space between the top of the crust and the top of the egg mix. 

Sprinkle the rest of the shredded smoked gouda cheese all over the top and then the parsley.
• Place on the middle rack of your oven and bake for 45-55 minutes. The quiche will be a nice golden brown color and the edges of the quiche will be rounded and set while the very middle will still wiggle a little when it is done. 

Take out of the oven and cool on a cooling rack for 10-15 minutes before cutting, serving, and enjoying!

*If your crust browns before the quiche is done you can create a makeshift pie crust protector from tinfoil to stop it from burning.

*I like to place a cookie sheet on the second rack below the quiche just in case it bubbles over, this has yet to happen, but better safe than sorrily scrubbing the oven.

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