Spanish-Style Chorizo and Potato Quiche

I’ve never understood why men say they don’t eat Quiche. Honestly I don’t get it… Eggs, cheese, meat all served up in a flakey, buttery, pie crust?!?! What man wouldn’t love that?


For me there is nothing more wonderful for brunch on Sunday (or any day of the week for that matter) than a delicious, buttery, Quiche.


Whether it’s a slice of Quiche from a fancy restaurant, or a decadent slice of Quiche Lorraine from a little cafe on the streets of Paris….

If Quiche is on the menu you can bet that is what I’m going to order.


My favorite part about making a Quiche at home is you can add any ingredients you like depending on your mood or what you have on hand.  For this Quiche I was thinking a little taste of Spain would be nice with spicy chorizo sausage and potatoes.  It will be impossible for any man to turn down its flavor packed Quiche.


Spanish-Style Chorizo and Potato Quiche 


1 Pie Crust

3/4 Pound Spanish Style Chorizo

2 Cups Diced Gold Potatoes

1/2 Cup Diced Yellow Onion

1 Clove Garlic, minced

4 Large Eggs

1 1/4 Cups Half & Half

1/4 Cup Mexican Crema

1 Cup Grated Cheese (Manchago, Monterey jack, or Cheddar)

Olive Oil

Salt and Pepper


Preheat the oven to 425 degrees.

Place the pie crust in a Quiche pan with removable bottom (tart pan or pie plate works too).


Prick the bottom of the crust with a fork then cover with foil and pie weights (I use beans) and bake at 425 degrees for 15 minutes.  Then remove the weights and foil and bake for another 5 minutes.

Reduce the heat to 350 and allow the crust to cool while preparing the filling.

In a large skillet heat a good drizzle of olive oil over medium heat and cook the chorizo breaking it in to bite sized pieces.  Remove from the pan and allow to cool.  Drain any excess oil out of the pan then sauté the potatoes, onion and garlic until the potatoes are tender (season with salt and pepper to taste). Then remove from the pan and allow to cool.

In a large bowl whisk together the eggs, half & half, Mexican Crema, and season with salt and pepper.

Add half the chorizo, potatoes, and cheese to the cooled pie shell then pour over half the egg mixture.FullSizeRender

Then add the remaining chorizo, potatoes, and cheese and pour over the rest of the egg mixture.


Bake in the oven at 350 for about 40 minutes.


Posted by

My name is Melody and I am the cook and blogger behind Meals With Mel. I have a love for traveling, I share a joy for gardening, and I have a passion for cooking. Although I do some baking, I don't consider myself a baker as I can't stand having to measure. When it comes to cooking my philosophy is add a bit of this, a dash of that, a splash of something doesn't hurt, never forget some type of pepper and always add at least one clove of garlic. Thanks for stopping by my Spicy Texas Kitchen and I hope to see you again!!! Melody

2 thoughts on “Spanish-Style Chorizo and Potato Quiche

    1. Haha! I told my husband it was a “Spanish Tort” (instead of a quiche) and I just made it fancy by baking it in a pie crust. He love it… And you are right you can never go wrong with chorizo and potatoes 😀

      Liked by 1 person

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