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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Ingredients

1 recipe pie dough
8 ounces chorizo
2 teaspoons fresh garlic, minced
1 tablespoon fresh jalapeño, small dice
4 each green onions, sliced thin
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dry oregano leaves
1-2 1/4 ounce can sliced olives, drained
9 large eggs
3/4 cup heavy whipping cream
6 ounces pepper jack cheese, shredded, about 1 1/2 cups
1 cup sour cream
Salsa, click here

Instructions

Remove the prepared pie dough from the refrigerator. Lightly flour a clean working surface and place the dough in the center of the floured surface. Lightly dust the top of the dough as well. Begin in the center of the dough and roll upwards towards 12 o’clock, then downwards towards six o’clock. Rotate the dough 90 degrees and repeat the process. Apply more flour as needed to prevent the dough from sticking to the surface or the rolling pin. As your dough begins to resemble a circle, use the rolling pin to define the shape. Roll the dough into a 16-inch circle. Use the rolling pin to transfer the dough to your pie dish. Press the dough firmly on the bottom and up the sides of the pie dish. Using your fingers, crimp the dough along the top of the sides and trim off any excess dough. Chill in the refrigerator while making the filling.

Preheat oven to 375° F.

Place the chorizo in a medium-sized skillet over medium heat. Cook for six to seven minutes. Drain off excess grease and return to the stove. Add the garlic, jalapeño, green onions, salt, cumin, chili powder, and oregano. Sauté for two minutes and remove from the heat. Stir in the olives and set aside.

In a large mixing bowl, whisk together the eggs and whipping cream. Stir the chorizo mixture and cheese into the eggs.

Remove the chilled pie crust from the refrigerator and pour the filling into the crust. Place on a sided baking sheet and place in the center of the oven. Bake for 40 minutes then remove the quiche from the oven. Using aluminum foil, tent the sides of the crust and return the quiche to the oven for an additional 10 to 15 minutes. The center will jiggle just slightly when the edges are tapped when done.

Remove from the oven and allow the quiche to cool for 20 minutes before serving.

Cut and serve with sour cream and salsa.

Salsa recipe

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