Recipe: Potato and Chorizo Quiche

April 2nd, 2018

Potato and chorizo Quiche

Mmmm, did someone say brunch? These tiny quiches did. They’re the perfect side dish, entree, or featured event to any brunch event and – oh boy – are they easy to make.

And if you find that they’re a fan favorite, these savory bites don’t have to limit themselves to mid-morning weekend meals. Use them as cocktail hour finger foods, dinner party accompaniments, and of course: brinner.

Prep time: 20 minCook time: 35 min

  • 8 large eggs

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat 24 mini-muffin cups with cooking spray.
  2. Heat olive oil in a skillet over medium-low heat. Cook and stir chorizo in the hot oil until golden brown, about 4 minutes.
  3. Stir diced potato into chorizo; increase heat to medium and cook potatoes until tender, about 10 minutes. Season with salt and black pepper. Transfer to a plate lined with paper towels to drain.
  4. Sprinkle 1 to 2 teaspoons of grated cheese in the bottom of each muffin cup. Top with 1 to 2 tablespoons chorizo mixture.
  5. Beat eggs, cayenne pepper, and 1/2 teaspoon salt in a large bowl until combined. Pour egg mixture evenly into muffin cups. Lightly tap the pans to remove any air bubbles. Transfer to a baking sheet and top with any remaining cheese.
  6. Bake in the preheated oven until eggs golden brown and just set, about 17 minutes.

Hey, before you start … here’s a video for reference.

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