Thank you Rio Luna Organic Peppers for sponsoring this post. Rio Luna Organic Peppers are certified organic, non-GMO, fat free, cholesterol free, low calorie and Kosher. For flavorful and spicy recipe ideas, follow Rio Luna on Facebook and Instagram.
And just like that, it’s December! Christmas will be here in no time. (Where did the year go?) I’ll admit I haven’t started shopping for gifts yet, but I have tackled one very important task: deciding what dish to prepare for my family’s annual holiday feast.
Come Dec. 25, I’ll be busy in the kitchen, putting together a cheese, chorizo and two-chile quiche. It features a rich, buttery crust and creamy custard filling studded with Rio Luna Organic diced green chiles and strips of roasted poblanos, among other things.
Use good ingredients and I promise the finished product will be delicious. And don’t skimp on the diced green chiles. Rio Luna Organic Peppers, in particular, add the perfect amount of heat and spice to take savory recipes – like this – to the next level. (Fun fact: Professional chefs have been cooking with Rio Luna products for years!)
If you’re heading to a potluck or hosting a dinner gathering this month, consider making a cheese, chorizo and two-chile quiche. It would be a great addition to any holiday party spread. Feeding non-meat eaters? Simply omit the chorizo – while the sausage lends flavor, no one will miss it. (Tip: Reheat leftovers for breakfast.)
A Mouthwatering Make-Ahead Holiday Meal
Because you can consume the eggy creation hot, at room temperature or cold, feel free to assemble and enjoy it at your convenience. In fact, I prefer to bake the cheese, chorizo and two-chile quiche hours before I plan to serve it. Doing so allows you to cut nice clean wedges – and pretty presentation is always a plus.
Looking for more flavorful and fiery recipes to whip up? Find and follow Rio Luna on Facebook and Instagram! Be sure to visit Rio Luna’s website for coupons to purchase Rio Luna Organic Peppers at Kroger or Whole Foods, too.
Recipe adapted from Epicurious.
- 1¼ cups all-purpose flour
- ½ teaspoon sea salt
- 8 tablespoons unsalted butter, cold, cut into small pieces
- 3-4 tablespoons ice water
- 1 large egg, beaten
- ¾ pound poblano chiles
- 4 ounces cooked Spanish chorizo, quartered lengthwise and then cut crosswise into ¼"-thick pieces
- ½ cup diced yellow onion
- 2 garlic cloves, minced
- 4 large eggs
- ¾ cup whole milk
- 6 tablespoons heavy cream
- ½ teaspoon freshly ground black pepper
- 1 4 oz. can diced green chiles, drained
- 2 cups sharp cheddar cheese
- In a large bowl, combine the flour and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal. Add 3 tablespoons water and mix with a fork. If it is crumbly, add more water, 1 teaspoon at a time, until the ingredients start to come together. Then use your hands to lightly knead the dough in the bowl until it forms a ball. Turn the dough out onto a work surface and shape into a disc; wrap with plastic wrap and refrigerate for at least 1 hour.
- Remove the dough from the refrigerator and let it sit for 5-10 minutes. On a lightly floured work surface, roll it out to a 14" circle. Carefully transfer the dough to a 9” springform pan, pressing it against the bottom and sides. Use a sharp knife to trim the edge of the dough so it comes about 2 inches up the side of the pan. Transfer the crust to the freezer and chill for 15 minutes.
- Meanwhile, preheat oven to 350 degrees.
- Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 25 minutes. Remove the parchment paper and pie weights or dried beans and brush the entire surface with the beaten egg; reserve any leftover egg for the filling. Bake for an additional 10 minutes until golden. Remove from the oven and set aside.
- Preheat broiler. Place poblano chiles on a baking sheet and broil, flipping once, until skins are charred, about 5 minutes. Transfer chiles to a bowl and cover with plastic wrap. Let stand until cool enough to handle; then rub off skins, remove stems and seeds, and cut into ⅓"-wide strips. Set aside.
- In a fry pan, cook chorizo on medium heat until fat renders and chorizo starts to crisp, about 3 minutes. Add onion and cook, stirring occasionally, until translucent, 2-3 minutes. Add garlic and cook until fragrant, about 1 minute. Remove mixture from pan and set aside on paper towels to drain.
- In a medium bowl, combine the leftover egg from preparing the crust with the remaining eggs, milk, heavy cream and pepper; whisk until smooth.
- Preheat oven to 375 degrees.
- Scatter half of the chorizo mixture, green chiles and prepared poblano chiles over the prepared crust. Carefully pour the egg mixture over everything.
- Scatter the cheese over the egg mixture and arrange the remaining chorizo mixture, green chiles and prepared poblano chiles on top.
- Bake for 50-55 minutes or until the filling is set and the tip of a knife inserted into the center comes out clean.
- Remove quiche from the oven and let cool for 15 minutes. Then remove ring and transfer quiche to a wire rack to cool for at least 30 minutes before serving.
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I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
