Chorizo and Potato Quiche
Chorizo and Potato Quiche
Directions
- Thaw pie dough covered either at room temp. 30-60 minutes until flexible or refrigerated overnight.
- Add eggs and heavy cream to a large mixing bowl; whisk to combine.
- Stir in cooked chorizo, red peppers and cooked potatoes.
- Place pie dough in well-greased jumbo muffin tins; crimp edges to fill.
Add 1 - #6 scoop of Filling and bake until cooked through.
Ingredients
- 12 ea. Pillsbury™ Frozen Pie Dough Round
- 23 ea. egg(s)
- 1/4 cup cream, heavy
- 6 cups chorizo, cooked, crumbled
- 1/4 cup Red Peppers , diced
- 1/4 cup potato(es), diced, roasted
