Chorizo and Potato Quiche
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Chorizo and Potato Quiche

Chorizo and Potato Quiche

There's a new quiche in town with this chorizo and potato offering which showcases Pillsbury Pie Dough Rounds.

Servings: 12 servings (1 serving = 1 quiche)
Prep
INGREDIENT
WEIGHT
MEASURE
Filling
INGREDIENT
WEIGHT
MEASURE
Eggs, large
2 lb 14.00 oz
23 each
Heavy cream
2 oz
1/4 cup
Chorizo, cooked, crumbled
1 lb 8.00 oz
6 cups
Red peppers, diced
5 oz
1/4 cup
Diced potatoes, roasted
3 oz
1/4 cup
Prep
  1. Thaw pie dough covered either at room temp. 30-60 minutes until flexible or refrigerated overnight.
Filling
  1. Add eggs and heavy cream to a large mixing bowl; whisk to combine.
  2. Stir in cooked chorizo, red peppers and cooked potatoes.
Assembly
  1. Place pie dough in well-greased jumbo muffin tins; crimp edges to fill.
  2. Add 1 - #6 scoop of Filling and bake until cooked through.
BAKE:
TEMP
TIME
Convection Oven*
325°F
30-35 minutes
Standard Oven
375°F
40-45 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 15 minutes of baking.

  • Garnish with diced avocado, your favorite salsa and cilantro if desired.
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 quiche
Calories
770
Calories from Fat
510
% Daily Value
Total Fat
56g
86%
Saturated Fat
30g
151%
Trans Fat
0g
Cholesterol
400mg
133%
Sodium
930mg
39%
Total Carbohydrate
43g
14%
Dietary Fiber
1g
5%
Sugars
5g
Protein
24g
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 7 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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