Mexican Chorizo Quiche

Recipe printed from chiknpastry.com

Mexican Chorizo Quiche
chiknpastry recipe; serves 4-6

quiches are a good way to get rid of anything in your fridge. for us, that meant leftover chorizo (although some got frozen, too). you can use any crust you want, but i liked the heartiness of the spelt dough, plus i already had it in the freezer :).

ingredients 
crust (the other half of this; recipe below makes enough for 2)
1 1/4 c all purpose flour
1 1/4 c spelt flour
1 T sugar
3/4 t salt
1 stick (8 T or 1/2 c) chilled unsalted butter, cut into 1/2-inch cubes
4 T (1/4 c) chilled vegetable shortening, cut into 1/2-inch cubes
up to 1/2 c ice water

filling
8oz Mexican chorizo
¼ c onion, chopped
1 anaheim pepper, chopped
1 jalapeno pepper, minced
1 ½ c sharp cheddar cheese
2 T canned green chiles, minced
2 T cilantro, chopped
4 eggs 
1 c milk
½ t cumin
½ t chipotle chili powder
1 t salt
2 t pepper

instructions
crust
pulse flours, sugar, and salt in a food processor to blend. Add butter and shortening and pulse repeatedly until small pea-size clumps form. Add 1/2 of ice water and pulse until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. (alternatively, this can be done by hand or using a pastry blender, but it’s gonna take longer!) Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes or until needed. (You can keep it in the fridge for 2 days, or even freeze it and let thaw overnight. But, let it sit out for a few minutes to soften before you are ready to roll it out.)

putting it together
Preheat oven to 350 F. Roll out pie crust and place in greased pie plate. With tines of a fork, poke a few holes in the crust and bake for about 10 minutes. Remove and set aside.

Meanwhile, heat skillet over med-hi heat; saute chorizo for ~2 minutes. Add onion, anaheim pepper, and jalapeno; cook until vegetables are soft and chorizo is cooked through. Drain well using paper towels. Place cheese in crust then add onion, pepper, chorizo, green chilies and cilantro.

Beat eggs and milk together until slightly foamy then add cumin, chili powder, salt and pepper. Pour into pie shell until not quite full (you may have some extra – discard).  Bake at 350 until brown and domed, ~50 minutes. Remove from oven and cool on wire rack.

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