A few weeks ago we ventured out for our traditional Saturday lunch. We decided to go to Another Broken Egg in Mountain Brook. We had eaten breakfast there once before and wanted to give the lunch items a try. I scanned the menu and quickly decided on the Big Rooster – grilled chicken, bacon and swiss. It was the best chicken sandwich ever! I could eat it every day. Chicken Legs couldn’t resist the breakfast items and went with the breakfast sampler. It consisted of a waffle, potatoes, bacon and quiche. The quiche that day was a chorizo, monterey jack and green chilies quiche. It was fantastic! I immediately knew that we would make our own version at home.
I went all out on this quiche and even made the crust. This was my first attempt at making a pie crust from scratch and it wasn’t as difficult as I thought. I still need some practice, but it was really good. The quiche was light and fluffy with tons of great flavor. We ate this for lunch and served it with some chips, salsa and guacamole. I think it would be equally as good for breakfast or brunch with some hash browns.
1 cup flour
½ tsp salt
⅓ cup shortening
2 Tbsp water
½ lb chorizo, cooked and crumbled
1 cup Monterey Jack cheese, shredded
2 Tbsp green chilies (or more if you like)
1 cup heavy cream
¾ cup milk
⅛ tsp cumin
Preheat oven to 375.
Measure the flour by the dip-level-pour method. Mix flour and salt. Cut in shortening. Sprinkle with water; mix with fork. Round into ball. Roll out 1-inch larger than inverted pie pan. Ease into pan, flute and prick pastry with fork.
Press chorizo, cheese and chilies into bottom of pie crust. Beat the eggs, cream and milk, and seasonings in a mixing bowl until blended. Check seasonings. Pour into pie crust. Bake at 375 for 45 minutes to an hour, or until quiche has puffed and browned.