Chorizo Quiche, Take Two (No Milk or Cream!)

Prep Time: 15 minutes | Cook Time: 45 minutes

Serving Size: 4-8 people

Podcast Recommendation: Not a podcast, but the Ken Burns documentary “The Central Park Five” was well done – both in its investigation into the failure of law enforcement investigators and prosecutors, and also in its probe into the life of the five boys (now men) after serving prison time for a crime they had no involvement in. It also highlights the failure of the most widely used interrogation tactic in the US (the Reed technique), which encourages false confessions and instructs interrogators to look for red herrings as signs of guilt. More on that in this Fresh Air interview.


  • 1 pie crust (homemade or store bought)
  • 6 eggs
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded gruyere cheese
  • garlic salt
  • 7.5 oz uncooked Mexican chorizo (I used one tube of the “El Popular” brand)
  • 1/2 onion, diced
  • parchment paper
  • cast iron skillet or pie pan
  • 3-4 oz goat cheese, crumbled
  • dried chives, for garnish


  1. Preheat oven to 350 F.
  2. Sauté diced onions with chorizo over low/medium low heat (be careful not to burn the chorizo), about 5 minutes, and then transfer to a separate bowl to cool slightly.
  3. Line cast iron skillet or pie pan with parchment paper.
  4. Put the pie crust on top of the parchment paper.
  5. Whisk eggs, garlic salt, cheddar, and gruyere cheese in a bowl.
  6. Add chorizo onion mix to the eggs and whisk.
  7. Pour egg chorizo mix into the pie crust.
  8. Top with dots of goat cheese and chives.
  9. Bake for 40-45 minutes.

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