Crustless Quiche ChorizoUser Submitted Recipe
5 eggs, beaten
2 Tbsp water
2 Tsp butter, melted
30-50 fresh baby spinach leaves
1 large tomato, diced or cubed (canned tomatoes can be used if you’re pressed for time)
1-2 links chorizo sausage, sautéed long enough to render most of the fat
2-3 Tbsp diced or minced onion (optional)
½ C shredded sharp Cheddar cheese, or if using block cheese, sliced into 1” x 1/8” squares
2–3 Tbsp Parmesan cheese
Butter flavored and/or olive oil cooking spray
Preheat oven to 375º F
9” Pie pan, quiche dish or similar baking vessel at least 1” deep
• Sauté the chorizo links, in their wrappers, over low heat. While the sausage is cooking, prepare the eggs, butter and water by beating at low speed then stir in the spinach leaves; slice the cheese and dice the tomato. Set these items aside until assembly time
• Remove the chorizos from heat, carefully pierce the casing releasing the rendered fat, squeezing gently, if necessary. When piercing the sausage casing, pierce the link in its side as the red oil rendered during sautéing can squirt out unexpectedly because a closed casing chorizo becomes pressurized during sautéing. Take care – the sausage and oil are very hot.
• Cut the remaining casing down the length of the sausage and scoop out the chorizo meat placing it on paper towels to absorb additional fat
• Spray the baking dish then pour in the egg-spinach mixture
• Evenly distribute the diced tomato and (optional) ½ of the onion pieces throughout the eggs
• Sprinkle the shredded Cheddar or dot the Cheddar cheese pieces across the top in a pleasing pattern, then sprinkle on the parmesan cheese and remaining (optional) onion
• Lightly spray the top of the quiche with olive oil or butter flavored spray
• Sprinkle a few grains of the seasoned salt over the quiche
• Bake for 20 – 25 minutes or until cheese is lightly browned!
• Remove the quiche from the oven and allow to rest about 5 minutes.