I love quiche. Sean loves quiche. Quiches are a frequent breakfast, lunch or even dinner in our house. I always make up my perfect pie crust and find that quiches are a great way to use up vegetables that need eaten or, in this case, to creatively use a yummy meat like chorizo. This is a quick and easy recipe for a family meal or to share with friends at brunch, etc.I started with great ingredients from our CSA box from Fresh Harvest GA – beautiful kale, and pasture raised pork chorizo. 
I started by sauteeing the onion, then adding the chorizo and finally the chopped kale in batches until it was wilted and softened.
The “insides” of the quiche are ready!
Next up, I beat the eggs, added the cream and cheese, and then the meat mixture in a large bowl.
I poured everything into the prepared pie crust and baked at 350 degrees for about 45 minutes, or until the center barely jiggles. Yum!
- 1 pie crust
- 1 9-inch pie pan
- 1/2 pound ground chorizo sausage
- 1 small bunch of kale, leaves removed from ribs and chopped
- 1 small onion, diced
- 8 large eggs, beaten
- 1/3 cup cream
- 1 cup shredded monterey jack cheese
- 1tsp salt
- Pepper to taste
- Saute onion with a little olive oil in a pan over medium heat until starting to soften, 2-3 minutes.
- Push onions to one half of pan and add chorizo to other half.
- Break up chorizo and stir until browned, 3-4 minutes. Mix into onions.
- Add kale in batches, stirring until wilted and softened, about 5 minutes. Remove from heat and set aside.
- Whisk eggs in large bowl. Add cream, salt and cheese and stir to combine.
- Add meat mixture to the mixing bowl, stir to combine.
- Pour into the pie crust and place in the oven.
- Bake at 350 for 45-50 minutes or until quiche is firm (does not jiggle)
- Let sit for 5-10 minutes before serving.
