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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 1 |
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Refried beans and chorizo layered with eggs, cheese, and Ro*Tel® tomatoes baked in a pie crust. Ingredients:
1 (9 inch) unbaked deep-dish pie crust |
10 ounces chorizo sausage |
6 eggs |
1/4 cup milk |
1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®), drained |
2 cups shredded mexican cheese blend, divided |
1 (15 ounce) can refried beans |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch deep-dish pie pan.
2. Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease.
3. Lightly beat eggs and milk together in a large bowl; stir in tomatoes with green chile peppers and half the Mexican cheese blend.
4. Spread refried beans evenly across the bottom of the pie crust; layer chorizo onto refried beans. Pour egg mixture over chorizo layer; top with remaining Mexican cheese blend.
5. Bake in the preheated oven until a knife inserted in the middle of the quiche comes out clean and cheese is lightly browned, about 45 minutes. Remove from oven and cool for 15 minutes before serving.
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