Chorizo & Tomato Quiche

This recipe was developed by Chef Daniel Johnson at Washington State University during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 1
Serving size: 1 quiche

Ingredients

1 Mini pie shell 5”
.06 Pound Tofurky Chorizo
.06 Pound Onion
¼ Cup JUST egg
1 ½ Tablespoons Non-dairy milk
½ Teaspoon Salt
.07 Pound Tomato
.06 Pound Moocho cheese
1 Tablespoon Pico de Gallo

Preparation

1. Prebake pie shell for 10 minutes at 400 degrees.
2. Sauté Tofurky chorizo for 2 minutes and add onion for another 2 minutes.
3. Add JUST egg, non-dairy milk, salt, tomato, and Moocho cheese in bowl. Add chorizo onion mix after it has cooled down.
4. Then add mixture to the pie shell and bake for 25 minutes at 320 degrees.
5. Garnish with Pico de Gallo.