The Best Chorizo Quiche Recipe (2024)

FAQs

What is the difference between Mexican chorizo and Basque chorizo? ›

Basque chorizo is traditionally made with chopped pork, the sausage cured or semi-cured, and eaten with the casing on. Mexican links are composed of ground pork, the sausage served fresh, and pulled from the casing for cooking.

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

Pan-Fried Chorizo

If you're cooking cured chorizo links, you don't have to cook them in the oven. You can reheat this type of chorizo by pan-frying it! We suggest slicing the chorizo and frying the rounds on medium-high heat until they begin to brown. Leave it on for longer if you want crunchy, crispy chorizo.

Cooking chorizo slowly over low heat will allow its flavors to fully develop, but medium heat works almost as well if you're in a time crunch. Avoid using high heat, because it will burn the chorizo links without fully cooking them through.

Mexican chorizo is almost always made from fresh, raw pork. Additional pork fat, herbs, spices chile peppers and vinegar are added to the meat. Once the ingredients are mixed together, they are inserted into short links of edible or inedible casing.

Because Mexican chorizo is flavored with peppers, it has a slightly spicier taste compared to smoky Spanish chorizo. Additionally, Mexican chorizo is sold fresh and must be cooked before consuming; you can either buy loose chorizo or remove the meat from the casing, or you can cook the links whole.

If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

Quiche Ratio: 1 large egg to 1/2 cup of dairy

A standard large egg weighs two ounces and 1/2 cup of dairy (whole milk) is four ounces, therefore a handy 1:2 ratio! You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down.

If you're low on dairy ingredients, don't fret. Greek yogurt can substitute milk, sour cream and heavy cream. Milk: If you're short on milk, half and half or light cream, Greek yogurt can be used to make up for the difference.

Mexican chorizo is typically seasoned with vinegar and chile peppers, while Spanish chorizo is made with garlic and pimentón (Spanish smoked paprika, either sweet or hot), which gives it its deep brick-red color and smoky flavor.

Should you drain chorizo? ›

Tip. If you are not using lean chorizo, you may want to cook the chorizo first, draining the excess fat, then remove to a plate while you cook the onions in the remaining fat. We usually cook with lean chorizo, so excess fat isn't an issue.

Raw chorizo typically sports a vibrant red hue. As it cooks, the color evolves into a rich, reddish-brown, indicating that the proteins have reached a safe and flavorful state. Aim for an internal temperature of 160°F (71°C) for pork chorizo and 165°F (74°C) for chicken or turkey chorizo.

If you're using chorizos with cured meat, you should remove the casing. Grilling, frying, etc., can make these types of casings chewy. But for chorizos with semi-cured or raw meat, leave the casing on, as it will soften while cooking.

Chorizo can either be bought as a whole cured sausage or as soft cooking chorizo which must be cooked before eating. Cooking chorizo are softer, moister and more similar to a classic sausage, typically releasing delicious spicy red oil when cooked.

Drizzle the chorizos with the balsamic vinegar and sprinkle over the thyme, place in the oven and roast for 15-20 minutes or until the sausages are golden & the tomatoes cooked through. Serve on a platter, sprinkle with black pepper and garnish with the extra thyme leaves, serve with a green salad & crusty rolls.

Then, you'll likely enjoy chorizo, a little flavor bomb that explodes into a carnival of meaty, spicy, and smoky flavors. Chorizo is a type of sausage, made with chopped or minced meat, which is then stuffed in animal intestine.

Both Mexican and Spanish chorizo are must-tries, but they're not total twinsies. “Mexican-style chorizo is actually raw meat that's been heavily seasoned with dry chilies and aromatic spices like cinnamon and clove. Spanish chorizo is a hard sausage that's been cured like a salami,” explains Sánchez.

Yes, they are similar, but they are not the same. Portuguese chourico and Mexican/Spanish chorizo are both spiced pork sausages. However, Mexican chorizo is fresh and not fully cooked, and Spanish chorizo is cured. Portuguese chourico is a smoked sausage, so it is fully cooked and ready to eat.

While Argentinian chorizo is seasoned with wine, paprika, and garlic, Mexican chorizo is seasoned with vinegar and chile peppers, making it quite spicy. The spice in Mexican chorizo means that it is usually enjoyed as ground meat in eggs or other dishes, while Argentinian chorizo is typically eaten in sausage form.