Potato Soy Chorizo Quiche

This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #McCormickMayonesa #MayonesaAtKroger

Potato-soy-chorizo-quiche

I’m regularly trying to find ways to improve my Potato Soy Chorizo Quiche. I know it doesn’t sound like a major task but getting the right ingredients to work for a delicious Mexican quiche is a goal I visit often. After many variations of this dish I found my key ingredient that makes all the difference in the quiche world. McCormick® Mayonesa with Lime Juice is a simple way to liven up your favorite dishes but is truly a game changer for quiche.

Mccormick-Mayonesa-Quiche

I decided to try McCormick® Mayonesa with Lime Juice (it’s the market leader on flavored Mayonesa) for it’s strong and authentic taste to the Mexican formula. It legitimately brought all the flavors together adding a layer of tanginess that had been missing from my recipe previously. Luckily I was able to find a jar at my local Ralph’s in the condiment aisle. Fixed my quiche dilemma and now I can just focus on how great my breakfast is instead.

Potato-soy-chorizo-quiche-McCormick-Mayonesa

Ingredients for Potato Soy Chorizo Quiche:

Potato Crust:

  • 3 cups potato (grated)
  • 3 tablespoons McCormick® Mayonesa with Lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon chile flakes
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup grated Monterey Jack cheese
McCormick-Mayonesa

Quiche Filling:

  • 6 oz. cooked soy chorizo
  • 1/3 cup green onion (chopped)
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 fried white onion
  • 1/4 cup sliced black olives
  • 3 large slices of tomato
  • 1/2 cup McCormick® Mayonesa with Lime
  • 4 eggs
  • 1/2 cup milk

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. CRUST: Mix grated potato, Mayonesa, salt, chile flakes, black pepper, and garlic powder in a large mixing bowl with your hands.
  3. Squeeze out as much liquid as possible from potato mixture as possible.
  4. Spray a 9-inch glass pie baking plate with non stick baking spray.
  5. Then carefully mold potato mixture into the pie plate.
  6. Place in the oven for 13 minutes to bake crust slightly.
  7. Then sprinkle Monterey Jack cheese evenly from the center of the crust to the outer rim.
  8. Place back in the oven for 2 minutes or until cheese melts.
Potato-Mayonesa-Crust
Potato-Mayonesa-Crust-pressed

Filling:

  1. In a large mixing bowl whisk Mayonesa , milk, and eggs together. Set aside.
  2. Sprinkle soy chorizo and green onion to the bottom of slightly baked crust.
  3. Then layer cheddar cheese, fried onion, black olives, and tomato slices over soy chorizo/green onion.
  4. Pour egg mixture over the layered filling in pie plate.
  5. Cover the top of quiche in foil.
Potato-Crust-Soy-Chorizo
Layered-quiche-eggs

Bake:

  1. Place in the oven for 30 minutes covered in foil, then remove quiche from oven and remove foil.
  2. Return quiche back to the oven for 20 minutes.
  3. Remove from oven and allow to cool for a 15 minutes.
  4. Slice and serve with pickled jalapeños if desired.
  5. Enjoy!

Comments

comments