Spicy Chorizo & Crab Quiche
This delicious Spicy Chorizo & Crab Quiche brings together the bold flavors of Cajun cuisine in a delightful pie that’s perfect for any occasion. The combination of zesty chorizo sausage, sweet crabmeat, and colorful bell peppers creates a savory filling that pairs beautifully with a creamy egg custard. Not only does it pack a spicy kick, but the addition of Old Bay seasoning and fresh herbs gives this quiche an aromatic depth. Ideal for brunch, picnics, or potlucks, this quiche can be served hot or at room temperature, making it a versatile dish that will impress your guests.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
ready-made pie crust
1 (Place in pie dish)
chorizo sausage
2 ounces (Diced)
onion
1 small (Diced)
red pepper
1/2 cup (Diced)
hot pepper
1 small (Diced)
cream or milk
1/2 cup (Choose either)
Old Bay Seasoning
1 teaspoon (Used in egg mixture)
garlic
2 cloves (Minced)
eggs
8 (Lightly beaten)
fresh parsley
2 tablespoons (Chopped)
lump crabmeat
1 (5 ounce) can (Drained)
cheddar cheese
1 cup (Grated)
mozzarella cheese
1 cup (Grated)
salt and pepper
to taste (Used for seasoning)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Place the ready-made pie crust into a deep pie dish, pressing it firmly into the edges.
3
In a skillet over medium heat, cook the diced chorizo for about 5 minutes until it begins to brown. Add the diced onions, red pepper, hot pepper, and minced garlic, cooking until the vegetables are tender, approximately 3 to 5 more minutes.
4
In a large mixing bowl, combine the cream (or milk), Old Bay seasoning, salt, pepper, and chopped parsley. Stir in the lightly beaten eggs until well mixed.
5
Spread the chorizo and vegetable mixture evenly across the bottom of the pie crust. Top with the lump crabmeat, followed by an even layer of grated cheddar and mozzarella cheese.
6
Carefully pour the egg mixture over the filling, gently poking with a fork to help the eggs seep into the filling.
7
Bake in the preheated oven at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30 minutes or until the quiche is set and lightly golden on top.
8
Allow the quiche to cool for a few minutes before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Chorizo & Crab Quiche?
It is a savory pie that combines bold Cajun flavors like chorizo sausage, crabmeat, and peppers in a creamy egg custard.
What are the primary flavors in this dish?
The dish features a blend of spicy chorizo, sweet crabmeat, aromatic Old Bay seasoning, and colorful bell peppers.
Is this quiche spicy?
Yes, the combination of chorizo sausage and hot pepper gives this quiche a noticeable spicy kick.
What type of crust should I use?
The recipe calls for one ready-made pie crust placed into a deep pie dish.
How do I prepare the chorizo?
Dice 2 ounces of chorizo and cook it in a skillet over medium heat for about 5 minutes until it begins to brown.
Which vegetables are included in the filling?
The filling includes diced onion, red pepper, hot pepper, and minced garlic.
What kind of crabmeat is recommended?
The recipe specifically uses one 5-ounce can of drained lump crabmeat.
Can I use milk instead of cream?
Yes, you can use either 1/2 cup of cream or 1/2 cup of milk for the egg mixture.
What seasoning provides the Cajun depth?
Old Bay seasoning is used to give the quiche its characteristic aromatic depth.
How many eggs are required?
The recipe requires 8 lightly beaten eggs to create the custard base.
What types of cheese are used in this quiche?
It uses a mix of 1 cup grated cheddar cheese and 1 cup grated mozzarella cheese.
How should I layer the ingredients?
Layer the cooked chorizo and vegetables first, followed by the crabmeat, and then the grated cheeses.
What is the initial oven temperature?
The oven should be preheated and initially set to 425°F (220°C).
Why does the baking temperature change?
Starting at 425°F helps set the crust, while reducing it to 350°F ensures the egg custard cooks through without burning.
How long does the quiche bake in total?
It bakes for 15 minutes at high heat followed by an additional 30 minutes at a lower temperature, totaling 45 minutes.
How do I know when the quiche is done?
The quiche is ready when the center is set and the top is lightly golden.
Should the quiche be served hot or cold?
It is versatile and can be served either hot or at room temperature.
Is this recipe suitable for brunch?
Yes, its savory profile makes it an ideal dish for brunch, picnics, or potlucks.
How much chorizo is needed?
The recipe requires 2 ounces of diced chorizo sausage.
What fresh herbs are added to the mix?
Two tablespoons of chopped fresh parsley are stirred into the egg mixture.
Does the crabmeat need to be drained?
Yes, the 5-ounce can of lump crabmeat should be thoroughly drained before use.
How many garlic cloves are used?
The recipe calls for 2 minced garlic cloves.
What size is the red pepper portion?
The recipe uses 1/2 cup of diced red pepper.
How long should I let it cool?
Allow the quiche to cool for a few minutes after removing it from the oven to make slicing easier.
Can I use a homemade crust?
While the recipe suggests ready-made for convenience, a homemade deep-dish crust would also work well.
Is this a traditional Cajun dish?
It is a fusion dish that incorporates bold Cajun culinary elements into a classic French quiche format.
What should I do if the eggs don't sink into the filling?
Gently poke the filling with a fork after pouring the egg mixture to help it seep down to the bottom.
How much Old Bay Seasoning is used?
The recipe calls for 1 teaspoon of Old Bay seasoning.
What is the total number of ingredients?
There are 14 ingredients listed for this Spicy Chorizo & Crab Quiche.
What kind of onion is used?
One small onion, diced, is used for the vegetable base.