Crustless Quiche Chorizo: A Flavor Fiesta

My grandmother, bless her heart, was a stickler for tradition, but even she couldn’t resist a little culinary rebellion. While she spent hours perfecting her classic, buttery quiche Lorraine, I remember one sweltering summer afternoon, she decided to throw caution to the wind. Inspired by a recent trip to San Antonio, she swapped out the ham for spicy chorizo and traded the creamy custard for a lighter, brighter egg mixture. The result? A flavor explosion that had the whole family clamoring for more. That sunny afternoon marked the beginning of my own love affair with this crustless quiche chorizo, a dish that perfectly blends comfort with a kick.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 5-6
• Yield: 1 Quiche
• Dietary Type: Gluten-Free

Ingredients

• 5 eggs, whisked or beaten
• 2 tablespoons water
• 2 teaspoons butter, melted
• 30-50 baby spinach leaves, fresh
• 1 tomato, large, diced or cubed (1/2 to 2/3 cup canned tomatoes can be used if you are pressed for time)
• 1-2 link chorizo sausage, Ole’ Mexican Foods brand, sauteed over med-low heat long enough to render most of the fat
• 1⁄4 cup onion, diced or minced (optional)
• 1⁄2 cup cheddar cheese, shredded or block
• 2-3 tablespoons parmesan cheese, shredded
• Butter-flavored cooking spray or olive oil flavored cooking spray
• 1 dash Lawry’s Seasoned Salt (optional)
• 1 dash pepper (optional)

Equipment Needed

• 9″ pie pan, quiche dish, or similar baking vessel (at least 1″ deep)
• Whisk
• Cutting board
• Knife
• Paper towels
• Skillet

Instructions

1. Preheat your oven to 375º F (190°C). Ensure your oven rack is positioned in the center for even baking.

2. Prepare the chorizo. Sauté the chorizo links, in their wrappers, over medium-low heat. This slow cooking renders the fat beautifully and infuses the sausage with flavor.

3. While the sausage is cooking, prepare the egg mixture. In a bowl, whisk together the eggs, melted butter, and water thoroughly until light and frothy. Gently stir in the baby spinach leaves. The spinach will wilt slightly as it sits in the egg mixture.

4. Prepare the remaining ingredients. If using shredded cheddar, measure out ½ cup. If using a block of cheddar, slice the cheese into 1″x1/8″ squares. Dice the tomato into 1/2″x1/2″ pieces. If using the onion, dice or mince it finely. Set all these prepared ingredients aside for assembly.

5. Handle the hot chorizo with care. Remove the chorizos from the heat. Cover the chorizo with a layer or two of paper towels. Carefully pierce the casing releasing the rendered fat, squeezing gently if necessary.

   Important Safety Note: When piercing the sausage casing, PIERCE THE LINK IN ITS SIDE as the red oil rendered during sautéing can squirt out unexpectedly. A closed casing chorizo becomes pressurized during sautéing, so the side-piercing is necessary to prevent a mess and potential burns. The sausage and oil are very, very hot.

   Alternative Chorizo Preparation: You can remove the casing or cut slits or poke holes in the casing before cooking, but the sausage will soak up more oil and require longer draining.

6. Remove the chorizo casing. Cut the remaining casing down the length of the sausage and scoop out the chorizo meat, placing it on fresh paper towels to absorb any additional fat. Pat dry.

7. Assemble the quiche. Spray the baking dish generously with butter-flavored or olive oil cooking spray to prevent sticking. Pour in the beaten egg-spinach mixture.

8. Distribute the tomato and (optional) half of the diced onion pieces evenly throughout the eggs.

9. Sprinkle the shredded cheddar or dot the cheddar cheese pieces across the top in a pleasing pattern. Then, sprinkle on the parmesan cheese and the remaining (optional) onion.

10. Lightly spray the top of the quiche with butter-flavored or olive oil spray. This helps to create a golden-brown crust on top.

11. Season. Sprinkle a few grains of the seasoned salt and/or pepper over the quiche to taste.

12. Bake. Bake for 20 – 25 minutes or until the cheese is a fantastic brown and the quiche is set. To check for doneness, gently jiggle the pan. The quiche should be mostly set with only a slight wobble in the center.

13. Rest. Remove the quiche from the oven and allow it to rest for about 5 minutes until completely set. This allows the quiche to firm up and makes it easier to slice.

Expert Tips & Tricks

• Pre-Rendering Chorizo Fat: Make sure to render the fat out of the chorizo well. Nobody wants a greasy quiche! Patting it dry with paper towels is key.
• Cheese Placement: For a beautifully browned cheese topping, ensure the shredded cheese is evenly distributed.
• Even Baking: If your oven tends to brown unevenly, rotate the quiche halfway through baking.
• Preventing a Soggy Bottom: Although this is a crustless quiche, nobody likes the bottom being too wet. Make sure to sauté your ingredients and pat them dry.

Serving & Storage Suggestions

Serve the Crustless Quiche Chorizo warm or at room temperature. It’s delicious on its own or alongside a fresh green salad. To store leftovers, allow the quiche to cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It will keep in the refrigerator for up to 3 days. You can reheat it in the microwave, oven, or even a toaster oven. For longer storage, you can freeze the quiche for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	212 kcal	N/A
Total Fat	15.5 g	23%
Saturated Fat	7 g	35%
Cholesterol	214.2 mg	71%
Sodium	382.1 mg	15%
Total Carbohydrate	4 g	1%
Dietary Fiber	1.6 g	6%
Sugars	1.2 g	4%
Protein	14.7 g	29%

Variations & Substitutions

• Vegetarian Option: Omit the chorizo and add more vegetables, such as bell peppers, mushrooms, or zucchini.
• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the egg mixture for extra heat.
• Cheese Variations: Experiment with different cheeses, such as Monterey Jack, pepper jack, or feta.
• Dairy-Free: Substitute the cheddar and parmesan cheese with your favorite dairy-free cheese alternative.
• Herby Delight: Add fresh herbs like cilantro, oregano, or thyme to the egg mixture for a more aromatic flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this quiche ahead of time?
A: Yes, you can bake the quiche a day ahead and store it in the refrigerator. Reheat it gently before serving.

Q: Can I use different types of sausage?
A: Absolutely! Italian sausage, breakfast sausage, or even crumbled bacon would be delicious substitutes for chorizo.

Q: How do I prevent the quiche from becoming watery?
A: Make sure to sauté the chorizo and any vegetables well to remove excess moisture. Also, avoid overbaking the quiche.

Q: Can I add a crust to this quiche?
A: While this recipe is for a crustless quiche, you can certainly add a store-bought or homemade pie crust if you prefer. Just pre-bake the crust before adding the filling.

Q: What’s the best way to reheat leftover quiche?
A: Reheat the quiche in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave it in 30-second intervals, but be careful not to overcook it.

Final Thoughts

This Crustless Quiche Chorizo is more than just a recipe; it’s a taste of sunshine, a memory of family, and a celebration of flavor. It’s incredibly versatile, easy to make, and sure to impress. So, gather your ingredients, preheat your oven, and let your creativity flow. Whether you’re serving it for brunch, lunch, or dinner, I encourage you to make it your own, experiment with different ingredients, and share the love with family and friends. And don’t forget to let me know what you think – I’m always eager to hear about your culinary adventures! This quiche pairs perfectly with a crisp, dry white wine or a refreshing glass of iced tea. Enjoy!