We were getting ready to watch the gold-medal men’s soccer match between Mexico and Brazil. With family visiting from Cabo there was no doubt that we’d have something Mexican in flavor. Inspired by Foodnetwork’s Mexican Made Easy, we opted for a chorizo-based quiche. GOAAAAAAAAAAAAAAAAAAAL! (Except I got a yellow card – warning that I was temporarily off my diet…)
I’ve always wanted to try some of the S. American cheeses in my local market. This recipe calls for crema, a S. Amercian version of crème fraîche, and Manchego, which my market was out of. I substituted with queso Oaxaca. Oaxaca cheese is similar to mozzarella, which is not like Manchego but Mexican nonetheless. For the crema I used a Guatamalan version, which brought back many memories of breakfasts in Guatamala for my niece. She spent a year there while in the Peace Corps and had beans, scrambled eggs and crema every morning.
I used crema again that night. Using homemade black bean and corn salad, I added some shredded steak and crema to make Mexican sliders.
- your favorite store-bought or homemade pie crust
- 6 oz crumbled chorizo, casings removed and cooked until crisp
- 5 eggs
- 1/2 c crema (substitute with crème fraîche)
- 1 c grated Oaxaca cheese, plus more for top
- 1/2 c diced red potatoes, boiled and cooled
- 1/4 c chopped cilantro
- 1/4 c milk
- Freshly ground sea salt and black pepper
- Hot sauce for garnish
- Grease 9” pie plate.
- Press dough into pie plate.
- Preheat the oven to 425 degrees°.
- In bowl mix chorizo and remaining ingredients.
- Pour into crust.
- Sprinkle with more Oaxaca cheese.
- Bake until quiche becomes puffy and a knife inserted comes out clean, about 45 minutes. (I like to see the cheese browned.)
- Serve warm or at room temperature.
- Garnish with hot pepper sauce, if desired.