Go Back
Golden chorizo jalapeño cheddar quiche with a flaky crust, melted cheddar cheese, sliced jalapeños, and a creamy savory egg filling on a light rustic wooden table.
Print Pin

Chorizo Jalapeño Cheddar Quiche

This Chorizo Jalapeño Cheddar Quiche is rich, creamy, smoky, and packed with bold Southwestern flavor. Spicy Mexican chorizo, sharp cheddar cheese, and fresh jalapeños are baked into a silky egg custard inside a flaky pie crust for the ultimate savory breakfast or brunch recipe.
Course Breakfast, Brunch, Main Course
Cuisine American Southwest, Mexican-Inspired
Keyword brunch quiche recipe, cheddar jalapeno quiche, cheesy chorizo quiche, chorizo breakfast quiche, chorizo jalapeno cheddar quiche, homemade quiche recipe, jalapeno cheddar egg bake, Mexican inspired quiche, savory brunch recipe, Southwestern quiche recipe, spicy egg pie, spicy quiche recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 480kcal
Cost $16 for entire recipe

Equipment

  • 9-inch deep-dish pie plate
  • Baking sheet
  • Large skillet
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Parchment paper
  • Pie weights (or dried beans)
  • Cutting board
  • Chef’s knife
  • spatula or wooden spoon

Ingredients

Crust

  • 1 deep-dish 9-inch pie crust

Filling

  • 7 large eggs
  • 1 cup heavy cream
  • 3/4 cup whole milk
  • 8 ounces Mexican chorizo
  • 1 1/4 cups sharp cheddar cheese freshly shredded
  • 1 medium jalapeño finely diced
  • 1/2 small yellow onion finely diced
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon hot sauce optional

Garnish

  • 1 tablespoon chopped cilantro

Instructions

Prepare the Crust

  • Preheat oven to 375°F.
  • Press the pie crust into a deep-dish 9-inch pie plate and crimp the edges. Freeze for 10 minutes.
  • Line the crust with parchment paper and fill with pie weights or dried beans.
  • Blind bake for 12 minutes. Remove the parchment and weights, then bake for another 3 to 4 minutes until lightly dry. Set aside.
  • Reduce oven temperature to 350°F.

Cook the Filling

  • Heat a skillet over medium heat. Add the chorizo and cook for 6 to 8 minutes, breaking it apart until browned and fully cooked.
  • Transfer the cooked chorizo to a paper towel-lined plate. Drain excess grease, leaving about 1 tablespoon in the skillet.
  • Add the butter, onion, and jalapeño to the skillet. Cook for 4 to 5 minutes until softened and lightly caramelized. Remove from heat and cool slightly.

Make the Custard

  • In a large mixing bowl, whisk together the eggs, heavy cream, milk, garlic powder, smoked paprika, cumin, salt, black pepper, and hot sauce until smooth.

Assemble the Quiche

  • Sprinkle 1/3 cup cheddar cheese over the bottom of the crust.
  • Add the cooked chorizo mixture evenly over the cheese.
  • Add the onion and jalapeño mixture.
  • Sprinkle the remaining cheddar cheese over the top.
  • Slowly pour the egg mixture into the crust.

Bake

  • Place the quiche on a baking sheet and bake at 350°F for 35 to 42 minutes or until the edges are set and the center has a slight jiggle.
  • If needed, tent the crust edges loosely with foil during the final 10 minutes.
  • Rest the quiche for 20 minutes before slicing.
  • Garnish with chopped cilantro before serving.

Notes

Use Freshly Shredded Cheese

Freshly shredded sharp cheddar melts much more smoothly than pre-shredded cheese and gives this chorizo jalapeño cheddar quiche a creamier texture. Pre-packaged shredded cheese contains anti-caking agents that can slightly affect the custard consistency.

Blind Bake the Crust

Blind baking is essential for preventing a soggy bottom crust. Since the quiche filling is rich and creamy, partially baking the crust first helps keep it flaky and crisp after baking.

Drain the Chorizo Well

Mexican chorizo releases a large amount of grease during cooking. Draining most of the fat keeps the quiche rich and flavorful without becoming oily or heavy.

Don’t Overbake the Quiche

The center should still have a slight jiggle when removed from the oven. The residual heat continues cooking the custard as it rests, creating a silky and creamy texture instead of dry or rubbery eggs.

Let the Quiche Rest Before Slicing

Allow the quiche to cool for at least 15 to 20 minutes before slicing. This helps the filling fully set and creates cleaner slices for serving.

Adjust the Spice Level

For a milder quiche, remove the jalapeño seeds before dicing. For extra heat, leave the seeds in or add pepper jack cheese or a dash of hot sauce to the filling.

Make It Ahead for Easy Breakfasts

This savory quiche reheats beautifully and is perfect for meal prep breakfasts, brunch gatherings, or quick weekday lunches. The flavors become even richer after chilling overnight.