I've done many variations of this quiche since I first had it in Solvang a few years ago. Yesterday, I did some experimenting with lightening it up and used soy-rizo and egg whites and milk instead of whole eggs and cream. I passed this on to my taster *aka husband* and he didn't notice the difference. A heart healthy / figure friendly recipe that doesn't compromise flavor! Woo hoo. You can do the full fat/ meat version if you like.
1 9" pie crust
3/4 pkg of soy-rizo
1 idaho potato, peeled and diced
1.5 c. shredded pepper jack cheese
4 egg whites
2 whole eggs
1.5 c. lowfat milk
1/4 tsp. freshly grated nutmeg
1/4 tsp. cinnamon
2 tbl. chili powder
1 tsp. cumin
1 tsp. onion powder
1/2 tsp. paprika
1/4-1/2 tsp. cayenne pepper
salt and pepper to taste
Preheat oven to 425
Cook room temp. pie shell for 10 minutes.
Reduce oven temp to 350
In the meantime, heat a saute pan with a few tablespoons of vegetable oil and add the diced potato. Season with salt, pepper, 1/2 tsp. cumin, 1 tbl. chili powder, and a dash each of paprika and cayenne. Saute until tender...about 10-15 minutes. Remove from pan and set aside.
In the same pan, place the chorizo and saute. Add the remaining chili powder, cumin, paprika, cayenne and add the cinnamon. Add salt and pepper to taste. Cook for about 5 minutes on the stove until the flavors come together. Remove from heat.
In a large mixing bowl, whisk together the eggs, and milk until it is well incorporated. Add the nutmeg and season with salt and pepper.
In the cooled pie crust add a layer of the chorizo, then the potato and a layer of cheese, add the remaining chorizo and top with cheese, pour the egg mixture on top.
Place on a sheet pan to catch any spills. Cook for about 35-40 mins until the quiche is firm to the touch. Serve topped with salsa and whatever other toppings you like.