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Prep Time:
30 mins
Cook Time:
1 hr 35 mins
Rest Time:
10 mins
Total Time:
2 hrs 15 mins
Servings:
8
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Ingredients
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Crust
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1 cup all-purpose flour
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1 cup quick-cooking oats
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3/4 teaspoon salt
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4 tablespoons avocado oil, or other vegetable oil
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5 tablespoons cold water, plus more as needed
Filling
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6 ounces smoky bacon
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6 ounces chorizo
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1 onion, thinly sliced
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1 tablespoon unsalted butter
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1 small red bell pepper, diced
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1 cup frozen shredded hash browns, thawed
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1 (4 ounce) can chopped green chilies, drained
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1 cup grated Cheddar cheese, divided
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6 large eggs, at room temperature
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1/2 cup half-and-half
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2 tablespoons sour cream
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1/2 teaspoon cayenne pepper, or to taste
Directions
For crust, combine flour, oats, and salt in the bowl of a food processor and pulse 2 or 3 times to mix, then process until oats and flour are uniform. Add vegetable oil, and pulse a few times to mix. Add water, 1 tablespoon at a time, pulsing a few times after each addition, until dough begins to come together into a ball.
With fingertips, press dough into a 9-inch quiche pan or pie pan in a thin, even layer on the bottom and up the sides. Refrigerate until ready to fill.
Preheat the oven to 350 degrees F (180 degrees C).
For filling, Place bacon in a large nonstick skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; pour off bacon grease and discard. Crumble bacon when cool enough to handle.
Add chorizo to the skillet; cook and stir, breaking up large clumps with a spatula, until browned and crumbly, about 5 minutes. Drain; wipe out the skillet.
Melt butter in the same large nonstick skillet over medium heat. When butter stops sizzling, add onions and cook, stirring occasionally, until soft and translucent, about 3 minutes.
Add bell peppers; continue cooking until vegetables are very tender, stirring occasionally, about 5 minutes. Stir in hash browns; cook for about 2 minutes. Remove from heat; stir in green chilies, bacon, chorizo, and remaining 1/2 cup Cheddar cheese; set aside.
Break eggs into a large bowl, and add half-and-half, sour cream, salt, black pepper, and cayenne. Whisk egg mixture until well blended, and stir in vegetable-bacon mixture.
Remove crust from the refrigerator and place on a rimmed baking sheet. Pour in filling and distribute evenly across the bottom of the crust.
Bake quiche in the center of the preheated oven until a knife inserted in the center comes out clean, 35 to 55 minutes. Remove quiche to a cooling rack; sprinkle remaining 1/2 cup Cheddar on top while still hot. Cool on the rack for 10 minutes. Cut into 8 servings.
Cook’s Note
Use the crust recipe given, your favorite recipe for a single pie crust, or a pre-made crust. Some crusts may need blind-baking, so allow extra time for that.
I Made It
Nutrition Facts (per serving)
587
Calories
40g
Fat
32g
Carbs
25g
Protein
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Nutrition Facts
Servings Per Recipe
8
Calories
587
% Daily Value *
Total Fat
40g
51%
Saturated Fat
13g
67%
Cholesterol
204mg
68%
Sodium
1292mg
56%
Total Carbohydrate
32g
11%
Dietary Fiber
3g
9%
Total Sugars
3g
Protein
25g
50%
Vitamin C
61mg
68%
Calcium
198mg
15%
Iron
5mg
29%
Potassium
521mg
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.