Sometimes, during the weekend I just want to be lazy, sleeping longer than usual and enjoying my time in bed, reading a good magazine while listening to music. And then, I get hungry, but it’s pretty close to lunch time. So it’s time to whip up a good brunch!
I love this recipe because instead of using pie crust, I used white bread that I flattened with a rolling pin. One slice is enough for each quiche. If you make holes in your bread, use your wet fingers to try to repair them. It’s important to pre-bake them, because you want the shell they form to be able to hold the cream, not to soak it.
For the chorizo, I used soy chorizo because I didn’t want it to be too greasy. And it’s inexpensive too. Here in San Jose, I buy mine at Trader Joe’s for less than $2 and you actually need only half of it to make 6 quiches. In Europe, you will need to use the Barbecue chorizo, the one used for grilling and remove the casing to get the ground meat.
Once ready, serve immediately with some sour cream and pico de gallo. After you try these quiches, brunch will never be the same! Enjoy!
Preheat the oven to 400 °F/200 °C. With a rolling pin, flatten the bread slices and roll each of them onto a greased individual tart pans. Bake for 10 minutes.
While the bread crusts are baking, prepare your filling. In a large skillet, heat oil over medium-high heat. Add the onions and the bell peppers and cook for about 5 minutes. Add the corn, black beans and chorizo and cook for another 5 minutes. Divide the mixture onto each crust and top with the shredded cheese.
In a medium bowl, whisk your eggs and cream. Season with pepper only. There is enough sodium in the chorizo and cheese to perfectly season the quiches. Pour onto the quiches and bake for 15 minutes. Serve immediately with sour cream and pico de gallo.