Kale Chorizo Potato Quiche

Last Year's Post:  Yakisoba
Two Years Ago:   Chicken with Lemon Pomegranate Sauce and Pistachio Rice

The is a great quiche for fall or winter, because it's spicy and filling with big flavors from the Mexican chorizo and kale.  It makes a great dinner with a side salad, and an excellent weekend brunch with some fruit.

My recommendation is to use a mandoline to slice the potatoes into uniformly thin slices.  If you don't have a mandoline, use a very sharp knife or cut them into small cubes instead.

I've said it a million times but it bears repeating, Mexican chorizo and Spanish chorizo are not the same.  Mexican chorizo is a fresh chorizo that will typically be found in trays in the pork section of your store.  Spanish chorizo is a dried sausage that looks much like pepperoni.  You want Mexican chorizo here.  One of the big benefits of using chorizo is that it contains all the spices you need for the whole dish except for salt and pepper, which makes things easy.

First you pre-bake the crust.  While it bakes, prep the veggies and shred the cheese.  Then you just saute the chorizo and onion, and repeat with the potatoes and kale.  Stir together the eggs and milk, and assemble.   Make a big salad while it bakes.  Delicious.

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Kale Chorizo Potato Quiche

Serves 8

1 pie crust

1/3 lb Mexican chorizo

1/2 small white onion, diced

1 russet potato, sliced thinly or diced into small cubes

1/4 cup water

4 cups torn fresh kale leaves

4 eggs

3/4 cup milk

3 oz. white cheddar cheese, shredded and divided

Salt & pepper

Preheat the oven to 400F. Roll pie dough out to 1/4″ thick and fit it to a pie pan. Line with foil and pie weights. Cook for 8-9 minutes, then remove the foil and cook for another 4 minutes. Remove from the oven and set aside.

In a large frying pan over medium heat, brown the chorizo. Cook, breaking apart with a wooden spoon, until it is all browned. Add the onion and cook for 3 minutes, then remove the chorizo and onions. Add the 1/4 cup of water and deglaze before adding the potatoes.  Season with salt and pepper.   Cover and cook until the potatoes are softened but not breaking apart, approximately 3 minutes, gently stirring once.    Add the kale to the pan and cook until just wilted (1-2 minutes). Remove from heat.

In a large bowl, whisk together the eggs, milk, and about 1/4 tsp each of salt and pepper. Layer 1/3 of the cheddar cheese in the crust, followed by half of the potato mixture, then all of the chorizo mixture and the other half of the potato mixture. Pour the custard over all.  Top with the remaining cheese. 

Bake at 375F for 40-45 minutes, or until the top is puffed and golden and the middle is set.