Chorizo is a new addition to my food favorites and I have my dear husband to thank for that. Although, I do wonder why it took him 10 years of marriage to mention to me that he loved it and ask me to buy some. But I am glad that he did.
If you haven’t had Chorizo or even know what it is, don’t worry. I was the same way, so I did what every intelligent person does when they want to know something – I Googled it! When I was searching on google I found a lot of good information, like there are actually two types of Chorizo, a Spanish version and a Mexican version. This is what About.com has to say about this newly found favorite of mine:
“Chorizo is a name given to a variety of sausages, both fresh and cured, from Spain and Latin America. Chorizo is made from pork, is heavily seasoned, and has a characteristically red color. Although there are many regional varieties, most chorizo can usually be placed into one of two categories, Spanish or Mexican.”
You can find that quote and more of their article on this delicious sausage in their complete write-up found Here. While this post I referenced states that it is made from pork, I was able to find a beef version of the Mexican variety at my local WalMart. I have tried both the pork and the beef since being introduced to it and although they are both pretty good, I find myself favoring the beef just a little more so that is what I used in this Chorizo Breakfast Pie.
My husband loved this recipe, he just raved about it. I told him to consider it my “thank you dear” for introducing me to this Mexican sausage. Even if it did take him all of our married years to share the secret!
When I began eating Chorizo, I cooked it in a hot pan for just a few minutes before adding in a couple of eggs and scrambling them all together. Now, one thing to remember with this Mexican variety that I use is that it comes in a plastic wrapper and it needs to be cooked before eating it. It is a pretty quick cook, so scrambling it up in eggs works well.
My love of this rich and spicy ingredient has spurred me on to create new ways of enjoying it for breakfast and brunch. I tend to get tired of eggs if I eat them over and over so changing things up helps. This pie was just what my breakfast routine needed! But no need to limit this recipe to just breakfast, because it would make a wonderful dinner or brunch dish with a side salad or steamed broccoli.
How to Make the Pie…
If you love Quiche, you will love this recipe. Think of it as a thinner Quiche, just a little jazzed up! It has a crust that holds the creamy and rich egg mixture. I have flavored the egg mixture with the Chorizo and some red and green bell peppers. These two items add such a great flavor to the pie filling that there is no need to add any other spices except salt.
The crust, on the other hand, is a buttery mix of almond meal, Parmesan Cheese, oat fiber (optional) and some other spices. It really adds luxuriousness to this pie that I love. The crust is simple and is easily pressed into the bottom of your pie pan. I used a 9 inch Wilton Tart Pan because I love the presentation that gives, but any 9 or 10-inch pie plate will do.
How Not to Make a Mess…
Seem simple so far? Good, because it is. Oh, but I wouldn’t be a good friend if I didn’t warn you that there is one thing to remember when you choose to bake this in a tart pan or spring form pan (where the bottom slips out). That one tiny but import this is to make sure you press your crust up the sides a bit to seal in the egg mixture. If you don’t, you will have a leaky mess on your hands. A BIG STICKY, EGG COVERED STOVE MESS!
Don’t ask me how I know!! Not a pretty picture that I want to relive anytime soon, ha! So if you want to play it safe I would suggest using a regular pie plate that you would cook a normal Quiche in. Also, I want to note here, that the crust mixture will most likely not go all the way up the sides of your pie, which is fine but make a little extra if you use the tart pan. Remember…cover your sides…or the egg mess of 2016 will haunt you too!
I hope you enjoy this breakfast pie, and if you haven’t tried Chorizo, this would be a great vehicle to do just that! Don’t be afraid of the spice, it is mild in this pie and so delicious. Be sure to Pin this recipe for later by clicking the image below. It is definitely worth making!
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A flavorful play on a quiche loaded with Chorizo Sausage, veggies, and cheese. A great savory recipe that works well for breakfast or dinner.
- 1 cup Almond Flour
- 1/2 cup Oat Fiber
- 1 stick + 3 Tablespoons melted butte (see note)
- 1/2 cup grated Parmesan Cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 large eggs, beaten
- 5 ounce of Mexican Beef Chorizo
- 1 cup of a chopped bell peppers/onion mix
- 1/2 cup shredded mild cheddar
- 1/4 cup heavy cream
- Begin your crust by adding in all your dry ingredients into a food processor or mixing bowl.
- Next drizzle the melted butter (see the note under the recipe) into the flour mix and mix well. Your crust mixture should start to come together and when you pinch it between your fingers it should stick together well. If it doesn't do that you may need to add a little more melted butter.
- After the crust mixture pressed into the pan and press it into an even thin layer.
- Bake the crust in a 350 degree oven for about 10 minutes. Don't let it get too dark in color as it will continue to bake with the egg mixture later. This step just helps prevent a soggy bottom.
- Sauté the bell peppers and onion until they are tender then add in the Chorizo and cook for five minutes stirring often. The Chorizo will begin to thin out as it cooks.
- Add the heavy cream to your eggs and beat well. Sit aside until your Chorizo and peppers are done and cooled.
- Once the Chorizo and pepper mixture has finished cooking, remove it from the heat and let it cool for a few minutes while you take a few minutes to mix up the eggs in a large bowl with a fork or mixer.
- Next after mixing the eggs, add in the Chorizo mixture slowly stirring until it is all mixed in thoroughly. p
- Lastly, carefully pour it over the prebaked crust and sprinkle the half of cup of shredded cheese over the top of the egg mixture and bake for 25-30 minutes at 350 degrees.
- Cooking times will vary depending on the size of the pan you used and how thick your pie is. Just watch it closely after the first 20 minutes. You do not want any wiggling in the center.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!