Quiche is one of my all-time favorite things to have for breakfast! I often use leftover taco meat in my scrambled eggs or omelets as well. It’s delicious if you haven’t tried it! So, I combined these ideas to come up with this incredibly tasty breakfast or brunch quiche.
This recipe for Southwest Quiche comes from the brand new Fix-It and Forget-It Cooking for Two on page 21. You can find Fix-It and Forget-It Cooking for Two almost anywhere books are sold, or you can purchase it on amazon by clicking here. Amazon is usually the best price, but if you find it elsewhere for a better price, please let us know by commenting below.
Hope Comerford, Clinton Township, MI
• Gluten-Free • Nut-Free
Prep. Time: 15 minutes
Cooking Time: 3–4 hours
Ideal slow-cooker size: 3-qt.
1 gluten-free or regular roll-out pie crust (store-bought or homemade)
½ lb. bulk gluten-free chorizo sausage, browned, drained
¼ cup diced onion
¼ cup diced red pepper
1 cup shredded Mexican blend cheese
½ cup milk
¼ cup salsa
¼ tsp. chili powder
1. Line the crock with parchment paper so it comes up the sides. Hanging over the top is okay.
2. Lay the pie crust in the parchment-lined crock and press it into the shape of the crock. You’ll want to make sure the crust goes up about 2½ inches on the sides. You can crimp the edges if you wish.
3. Sprinkle the chorizo, onion, red pepper, and Mexican blend cheese evenly around the crust.
4. In a bowl, whisk together the eggs, milk, salsa, and chili powder. Pour this mixture into the crock.
5. Lay paper towel over the top of the crock and secure it with the lid. Cook on Low for 3–4 hours.
6. When the quiche is cooked, gently lift the parchment paper out of the crock, then slice and serve.
NOTE: This recipe makes enough for seconds or leftovers!
Makes 4 servings. Using regular pie crust, each serving contains