Crustless Chorizo Quiche
SERVES 8-12
Ingredients
2 poblano peppers, diced finely
1 tbsp. olive oil
12 oz chorizo, skin removed
1 medium Spanish onion, diced
12 eggs
3⁄4 cup milk
1 1⁄2 cups heavy cream
1 tbsp. butter, melted
1 tsp. cumin
2 tsp. paprika
1 tsp. salt
1⁄2 tsp. ground black pepper
8 oz Monterey Jack cheese
Directions
1. Place the poblano peppers on the Wonder Cooker’s Grill Pan. Place in the oven and broil until the poblano peppers are blackened.
2. Peel and dice the poblano peppers.
3. Preheat the oven to 350° F/175° C.
4. Place the Roaster Pan on the stove top. Heat the olive oil over medium heat, cook the chorizo for 4–5 mins., and then add the onion.
5. Combine the eggs, milk, cream, butter, cumin, paprika, salt, and ground black pepper in a bowl to make the egg batter.
6. Layer the chorizo and onions on the bottom of the Grill Pan, top with the poblano peppers and cheese, and pour the egg batter over the top.
7. Place the Grill Pan in the oven and bake at 350° F/175° C until set (30–45 mins.).
Eric’s Tip: If you can’t find fresh chorizo, just mix together 12 oz ground pork, 3 tbsp. paprika, and 2 tbsp. freshly chopped garlic.