A flavorful quiche inspired by Southwestern cuisine, perfect for brunch or dinner.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Using a fork, poke holes in the pie crust and pre-bake it in the oven for 10 minutes.
Pre-baking prevents the crust from becoming soggy.
In a skillet, cook the chorizo sausage with the diced onion, cumin, and chili powder until the onion is tender.
Stir frequently to ensure even cooking and prevent sticking.
Layer the cooked sausage mixture, green chilies, and shredded cheddar cheese into the pre-baked crust.
Spread the layers evenly for consistent flavor in every bite.
In a mixing bowl, whisk together the eggs and milk with a pinch of salt.
Whisking incorporates air, making the filling light and fluffy.
Pour the egg mixture over the layered ingredients in the crust.
Pour slowly to avoid spilling over the edges.
Bake the quiche in the oven for about 45 minutes, or until a knife inserted in the center comes out clean.
If the crust edges brown too quickly, cover them with foil.
Let the quiche cool slightly before slicing into wedges.
Cooling helps the filling set, making slicing easier.
Top each slice with shredded lettuce, a dollop of sour cream, and a tomato wedge before serving.
These toppings add freshness and a burst of color.
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