Crust-less Mexican Quiche

Crust-less Mexican Quiche

Some recipes are product of trial and error others turn out well on the first try. This recipe came about because I had a coupon for free Chorizo. Joseph made me an omelet that was fantastic. Then as we created our weekly meal plan we discussed creating a Mexican Quiche for dinner. We discussed what vegetables we  wanted to try with it.

As it was cooking the smell was fantastic. At was a 5 thumbs up recipe. The flavors got even better as we had the leftovers for breakfast.

Ingredients

2 T Olive Oil
1 cup chopped Onions
8 oz chopped Mushrooms
2 cups chopped Spinach
2-9 oz Pork Chorizo
18 Large Eggs
8 oz Cream Cheese
1 cup Whipping Cream

Optional Toppings:

Avocado
Tomato
Salsa
Shredded Cheese
Sour Cream
Hot Sauce

Directions

Pre-heat oven to 425 degrees. Saute onions and mushrooms in olive oil. Remove from the pan and cook the Chorizo. Add back in mushrooms and onions.

Saute and Cooking Prep

In your blender combined, eggs, cream cheese, and whipping cream.

Egg mixture

Line a casserole dish with tinfoil and spray with coconut oil. (15 x 11 for thinner or 9 x 13 for thicker) Combined Chorizo mix and spinach together in the dish. Pour in egg mixture and gentle stir.

Mexican Quiche pre-cooked

Bake for 25-35 minutes. Remove from oven and let stand for 5 – 10 minutes. Cut into 12 pieces and top with your favorite toppings. I topped mine with avocados and tomatoes.

Cooked Crust-less Mexican Quiche

 

 

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