Chorizo and Manchego Quiche with Roasted Peppers

A chorizo quiche sounds fancy, but it’s the kind of dish that looks after itself once it’s in the oven. Smoky Spanish chorizo, sweet roasted peppers, and nutty Manchego come together in a flaky crust you can pull from the freezer on a Tuesday.

It bakes up golden and custardy, with a deep paprika warmth that makes the whole kitchen smell good. You’ll get a crisp top and tender middle, perfect with a little pile of greens on the side.

What Makes This Quiche So Good

The chorizo does a lot of the work. Its fat carries smoked paprika through every layer, so you get that slow-cooked flavor without braising anything.

Manchego melts into the custard and browns in patches on top, giving you little salty pockets. The roasted peppers bring sweetness that balances the spice, and a blind-baked crust keeps the bottom from ever turning soft.

Ingredients

• 1 (9-inch) pie crust, blind-baked and cooled: use a store-bought all-butter crust or your favorite homemade one
• 4 oz Spanish chorizo: the dry-cured kind, diced into small cubes
• 1 medium red bell pepper: diced
• 1 small yellow onion: finely chopped
• 2 garlic cloves: minced
• ½ tsp smoked paprika: sweet or hot, whichever you prefer
• 4 large eggs
• 1 ½ cups heavy cream
• ¼ tsp salt
• ⅛ tsp black pepper
• 1 cup shredded Manchego cheese

Variations and Substitutions

• Fresh Mexican chorizo: you can use it, just remove it from the casing, cook it fully, and drain off the extra fat before adding the vegetables
• Cheese swaps: sharp cheddar or Monterey Jack both melt well if Manchego is hard to find
• Vegetarian: skip the chorizo and double the peppers, then add a pinch more smoked paprika for depth
• Milk instead of cream: whole milk works, the custard will be a bit lighter and set a few minutes faster

Texas Toast French Toast is another breakfast you’d probably love if you enjoy this quiche.

How to Make Chorizo Quiche

Step 1: Brown the Chorizo

Set a medium skillet over medium heat. Add the 4 oz diced chorizo and cook, stirring now and then, for about 4 minutes. You’re looking for the edges to turn crisp and the fat to render out.

The kitchen will smell deeply smoky, almost like bacon with a sharper edge. Once the chorizo is browned, scoop it out with a slotted spoon and leave the rendered fat in the pan.

That fat is liquid gold for the vegetables. It already holds the paprika flavor, so nothing gets wasted.

Step 2: Soften the Peppers and Onion

Drop the diced red bell pepper and chopped onion into the same skillet with the chorizo fat. Cook over medium heat for 5 to 6 minutes, until the onion goes translucent and the pepper softens.

Add the minced garlic and ½ tsp smoked paprika and stir for 30 seconds, just until fragrant. The paprika will darken the vegetables and coat them evenly. Take the pan off the heat and let the mixture cool for a minute while you work on the custard.

Step 3: Whisk the Custard

In a large bowl, whisk the 4 eggs, 1 ½ cups heavy cream, ¼ tsp salt, and ⅛ tsp black pepper until the mixture is smooth and pale yellow. No streaks of egg white should be left.

The cream gives it a silkiness that whole milk wouldn’t quite match. You’ll know it’s ready when it looks like a uniform, pourable batter.

Step 4: Fill and Bake the Quiche

Place your blind-baked crust on a baking sheet. Scatter the chorizo, pepper mixture, and 1 cup shredded Manchego evenly inside the crust. Slowly pour the custard over everything, letting it settle into the gaps.

Slide the baking sheet into an oven preheated to 375°F (190°C). Bake for 35 to 40 minutes. The quiche is done when the edges are puffed and golden brown and the center still has a slight jiggle, like set pudding.

A baking sheet catches any drips and makes it easier to move the quiche in and out of the oven without cracking the crust.

Step 5: Slice and Serve the Quiche

Let the quiche cool on the baking sheet for 10 minutes. This gives the custard a chance to firm up just enough to hold clean slices.

Run a knife around the edge, then slice into wedges and serve while still warm. The top will be mottled with brown spots from the cheese and the rim of the crust crisp and golden.

Tips for the Best Chorizo Quiche

• Blind-bake your crust until it’s lightly golden before filling, even if the package says it’s oven-ready. That extra 10 to 12 minutes prevents a soggy base.
• Let the chorizo and vegetables cool for a few minutes before adding the custard. Hot fillings can start cooking the eggs too early and make the texture grainy.
• If the crust edge browns too quickly, tent it loosely with foil for the last 10 minutes.
• Toss the shredded cheese with a tiny pinch of cornstarch before adding it to the crust to help it stay suspended in the custard instead of sinking.

Bake times by oven type:

Keeping Leftover Quiche Fresh

• Refrigerate: Cooled quiche keeps well covered in the fridge for up to 4 days.
• Reheating: Warm slices in a 325°F oven for about 10 minutes. The microwave works in a pinch but the crust won’t stay crisp.
• Serve Cold: Cold quiche is actually great straight from the fridge, especially for packed lunches.

What to Serve with Chorizo Quiche

A crisp green salad with a sharp vinaigrette cuts through the richness of the custard and cheese. If you want something heartier, roasted potatoes with rosemary pick up the smoky paprika notes and round out the plate.

Frequently Asked Questions

Can I make this quiche ahead and reheat it?

Yes. Bake it fully, cool it, and refrigerate overnight. Reheat uncovered in a 325°F oven until warmed through, about 15 minutes.

My quiche puffed up like a balloon. Did I do something wrong?

That’s normal. The steam trapped inside causes the rise. It will settle and flatten as it cools, so don’t open the oven door early or it might collapse suddenly.

Can I freeze the baked quiche?

Yes. Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Chorizo Quiche Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 470

Ingredients Method Notes

Ingredients

  

• 1 (9-inch) pie crust, blind-baked and cooled
• 4 oz Spanish chorizo, diced
• 1 medium red bell pepper, diced
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• ½ tsp smoked paprika
• 4 large eggs
• 1 ½ cups heavy cream
• ¼ tsp salt
• ⅛ tsp black pepper
• 1 cup shredded Manchego cheese

Method

 

1. Cook the diced chorizo in a skillet over medium heat until crisp, about 4 minutes, then remove with a slotted spoon.
2. Using the rendered fat, sauté the bell pepper and onion for 5-6 minutes, add garlic and paprika for 30 seconds, then cool slightly.
3. Whisk eggs, cream, salt, and pepper until smooth.
4. Layer the chorizo, vegetables, and cheese in the crust, pour the custard over, and bake at 375°F (190°C) for 35-40 minutes until set with a slight jiggle.
5. Cool 10 minutes, then slice and serve warm.

Notes

If you’re blind-baking a homemade crust, weight it with parchment and pie weights and bake at 400°F for about 12 minutes until the edges are just golden, then remove the weights and cool completely. The quiche will continue to set as it rests, so don’t slice it straight from the oven.