Green Chile Chorizo Cheese Quiche

Ingredients:

For the crust

¾ cup whole wheat flour

½ cup all purpose flour

½ teaspoon kosher salt

2 tablespoons shortening

6 tablespoons cold butter, diced small*

3–4 tablespoons ice water

For the filling

1 teaspoon olive oil

4 ounces chorizo sausage, casings removed

2 green onions, thinly sliced (save green tops for garnish)

1 (4 oz) can green chiles

1 cup frozen chopped spinach

1 cup shredded Cabot Vermont Sharp Cheddar Cheese

4 large eggs

1 ¼ cups 2 % milk

¼ teaspoon kosher salt

For garnishing

2 roma tomatoes, seeded and diced

½ teaspoon lime zest

1 tablespoon fresh lime juice

¼ cup cilantro, finely chopped

Instructions:

Combine the whole wheat flour, all purpose flour and salt in a large bowl. Cut the shortening and butter into the flour mixture using a pastry cutter or fork, until it’s crumbly. Add the cold water, starting with 3 tablespoons and toss with a fork. Pinch mixture with your fingers, if it holds together, it’s ready to be shaped into a disk. If it doesn’t stay together, add more water, 1 tablespoon at a time. Cover with plastic wrap and refrigerate for 1 hour.

Remove dough from the refrigerator and preheat the oven to 375’F.

Roll dough out into a 12-inch round and transfer to a 9-inch pie plate. Press the dough into the pie plate, fold under any excess dough on the edges and crimp. Cover with foil, add pie weights or beans and bake for 20 minutes.

Remove foil and cool for 15 minutes (you’ll use this time to make the filling!). Increase oven temperature to 400’F.

Heat the oil in a large (12-inch) skillet set over medium heat. Add the chorizo and saute, breaking up any large pieces, until browned, about 8 minutes. Add the green onions and cook 1 minute. Stir in the chiles and spinach and cook until mixture no longer looks wet, about 8 minutes.

Spoon cooked fillings in baked shell and top with cheese. Combine eggs and milk in a large mixing bowl, season with salt. Pour mixture over the top of fillings and bake until center is set, about 35-40 minutes.

While quiche bakes, make the topping. Combine the tomatoes, lime zest, lime juice, sliced green onion tops and cilantro. Toss to combine and season to taste.

Cool before slicing. Garnish with fresh tomato salsa.

Nutrition Information:

YIELDS: 8 equal slices | SERVING SIZE: 1 slice

Frequently Asked Questions:

Can I use a store-bought pie crust instead of making my own?

Yes, you can substitute a pre-made pie crust for the homemade crust if you prefer a quicker option.

Follow the package instructions for pre-baking if necessary.

Can I use a different type of cheese in the quiche?

Certainly! While the recipe calls for Cabot Vermont Sharp Cheddar, feel free to experiment with other cheeses based on your preferences, such as Monterey Jack or pepper jack for an extra kick.

How can I make the crust ahead of time?

You can prepare the crust a day in advance and refrigerate it until ready to use.

Alternatively, you can freeze the dough, thaw it in the refrigerator, and then proceed with rolling and baking.

Is it necessary to use frozen spinach, or can I use fresh?

You can use fresh spinach instead of frozen, but make sure to sauté it until wilted before adding it to the filling.

Adjust the quantity to your liking.

Can I make this quiche ahead and reheat it?

Yes, the quiche can be made in advance and reheated.

Allow it to cool completely, cover it well, and refrigerate.

Reheat individual slices in the oven or microwave when ready to serve.