Fontina Chorizo Spinach Quiche (2024)

Breakfast,Brunch,Easter,Egg,Holidays,Pie,Quiche,Recipe

Saturday, June 6, 2015

This post is sponsored by the Wisconsin Milk Marketing Board in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

I had originally planned on sharing a crock pot mac and cheese with you today but the recipe still needs some perfecting and I kept dreaming of Chorizo Spinach Quiche and Fontina Cheese. I love Fontina's slightly nutty flavor and smooth creamy texture.

While Colt and I were out shopping we spotted fresh Chorizo in the meat case and knew Fontina Chorizo Spinach Quiche had to be made. My kids usually like breakfast for breakfast and dinner for dinner. So they thought I might be losing it when they found out I had quiche planned for dinner but it was quickly devoured and I was barely able to hide the last piece for lunch the next day.

Colt and the kids all requested Fontina Chorizo Spinach Quiche be added to the regular breakfast and dinner rotation so I know the combo was out of this world.

First you'll need a 9" Pie Crust lined in pie pan and fluted.

Using a fork poke holes all over the bottom and sides of crust.

Line crust with aluminum foil pressing firmly into sides and bottom of crust to prevent shrinking. Bake in a 450 degree oven for 10 minutes until crust is set. Remove foil and bake an additional 5-7 minutes until crust is just barely browning and set. Remove and allow to cool.

Reduce oven temperature to 350 degrees.

In a saute pan heat 1 tablespoon Olive Oil until hot over medium-high heat. Add 1/4 cup Chopped Onion and saute until starting to lightly brown. Add 1/3 pound of Fresh Chorizo removed from casing and use spatula to break into small pieces until Chorizo is cooked through.

Add 1/3 cup Chopped Bell Pepper, 2 cups Fresh Baby Spinach and 1 teaspoon Thyme.

ingredients:

1 whole 9" Unbaked Flaky Pie Crust
1 tablespoon Extra Virgin Olive Oil
1/4 cup Finely Diced Onion
1/3 pound Fresh Chorizo, Casings Removed
1/3 cup Red Bell Pepper, Diced
2 cups Baby Spinach, Roughly Chopped
2 cups Fontina Cheese, Grated
5 whole Eggs
1 cup Half and Half
1 pinch Sea Salt

instructions:

Preheat oven to 450 degrees.
Place pie crust in 9" Pie Plate. Using a fork poke holes all oven the bottom and sides of pie crust. Line pie crust with aluminum foil gently pressed against sides and bottom of pie crust to prevent shrinking.
Bake for 10 minutes until crust is set. Remove foil and bake an additional 5-7 minutes until barely brown and bottom of crust is set. Remove and allow to cool.
Reduce oven temperature to 350 degrees.
In a saute pan heat olive oil over medium-high heat and add onion. Sauté until onion starts to lightly brown.
Add chorizo and crumble into small pieces. Cook until chorizo is cooked through.
Stir in bell pepper and spinach. Cook until spinach is lightly wilted. Remove chorizo to about 3 paper towels to remove grease and cool slightly.
Once chorizo mixture is no longer hot add half of mixture to baked pie crust. Cover with 3/4 cup grated Fontina Cheese and layer with remaining chorizo. Cover with remaining 1 1/4 cup Fontina Cheese.
Whisk together eggs, half and half, and a generous pinch of salt, until well combined.
Pour egg mixture over the top of chorizo, and bake in 350 degree preheated oven for 40 minutes until set.
Allow Quiche to cool for 20-30 minutes before slicing.

Calories
337.62

Fat (grams)
25.89

Sat. Fat (grams)
10.72

Carbs (grams)
11.86

Fiber (grams)
0.29

Net carbs
11.60

Sugar (grams)
3.23

Protein (grams)
14.59

Sodium (milligrams)
535.77

Cholesterol (grams)
149.36

Calories are estimated.

https://www.serenabakessimplyfromscratch.com/2015/06/fontina-chorizo-spinach-quiche.html

Created using The Recipes Generator

Fontina Chorizo Spinach Quiche (2024)

ingredients:

instructions:

References