This recipe was done as a Monday Mashup – I had purchased new ingredient (eggs) for the week, but I still had leftover mashed potatoes from the weekend that I wanted to get creative with. If you’ve ever wondered what to do with leftover mashed potatoes, try using them as a topping for a casserole, quiche, or meat pie.
A good basic quiche recipe to remember is 4-1-1: 4 eggs, 1 cup milk, and 1 cup cheese. You can add almost anything to this mix and end up with a delicious quiche. If you like your veggies softer, cook them before you bake the quiche. I’m not a fan of crunchy vegetables in this type of meal, so I always sauté first. Don’t be intimidated by cooking a quiche – they are so easy and extremely forgiving. I always use frozen crusts, but any other method of crust would be sufficient as well. Whatever you use, I recommend placing your pie pan on top of a cookie sheet to make it a little easier to transport out of the oven.
If you’ve never cooked chorizo before (I hadn’t) be prepared for a lot of red grease to cook out of it. Don’t waste it! I scooped the chorizo out of my skillet and used the leftover oils to cook my onions in, which flavored them nicely.
I had intended on topping this with sliced avocado to really finish it off, but my avocados weren’t ripe enough to use yet. You could also top with sliced green onions for a nice added flavor.
You’ll notice my crust got a little too done. This is an important reminder for me to share with you all: while there are some ways to shortcut what you’re doing, sometimes you need to just be patient and not decide to broil your topping. However, if you do so and burn the edges of your crust, you can simply take a hand grater and shave the burnt part off.
This is part 1 of A Tale of Two pies. Stay tuned tomorrow to see the sweet counterpart to this savory pie.
- 1 frozen pie crust: $1.84
- 4 eggs: $.20
- Cheese: $1.99
- Chorizo: $.62
- Milk: $.21
- Mashed potatoes: $.66
- Total: $5.52 for 6 servings, or $.92 per serving
A savory, slightly spicy quiche perfect for any meal
- 1 9" deep dish frozen pie crust
- 4 eggs
- 1 cup milk
- 1 cup shredded cheese
- 5 oz beef chorizo
- 1/4 onion
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups mashed potatoes (optional)
Preheat oven to 350.
In a skillet, cook chorizo over medium heat until fully browned. Let drain on paper towel to remove excess oil.
With leftover oil from chorizo, sauté 1/4 onion chopped into small pieces.
In a bowl, beat eggs until well mixed. Add milk, salt, and pepper, and continue to mix until fully combined. Add drained chorizo and mix again.
In frozen pie crust, spread shredded cheese in the bottom. Top with sautéed onions and spread evenly.
Pour egg and chorizo mixture into crust.
Bake for 45-55 minutes until a toothpick inserted into quiche removes clean. (Shorten baking time to 40 minutes if including mashed potato topper, but make sure eggs are still firm enough to support spreading)
Optional - Mashed Potato Topper
(optional) Microwave leftover mashed potatoes until warm throughout, adding cream or milk to thin if needed.
(optional) Spread thinly and evenly over quiche.
(optional) Return to oven and bake for 5-10 minutes, or until potatoes brown
(optional) Sprinkle top of quiche with chili powder and cumin.