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New Mexico Quiche


  • 8 ounces chorizo beef sausage
  • 8 eggs
  • 1/2 cup milk
  • 1 10 inch pie crust
  • 1 cup frozen breakfast potatoes (cooked) seasoned with 1/4 tsp. chili powder and paprika and 1 clove of garlic
  • 2 whole green chilis fire roasted, peeled and diced
  • 1/4 cup queso fresco
  • salt


  • In a small skillet cook the chorizo over medium heat until browned, break into pieces with a wooden spoon. 
  • . In a deep mixing bowl, whisk together the eggs and milk until well beaten. 
  • Pour the egg mixture into the unbaked pie crust. 
  • Evenly spoon the chorizo and potatoes into the egg-filled pie crust. 
  • Top with the green chili and queso fresco. 
  • Bake at 325 for 45 minutes.