Mexican Holiday Brunch Quiche With Crispy Potato Crust

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Combine all crust ingredients in a medium mixing bowl. Stir until well combined. Spray a nine inch springform pan generously with cooking spray. Press crust ingredients firmly into the bottom of the pan. Bake for twenty minutes or until a beautiful golden brown, Reduce oven to 325u00b0F.

3. 3

   Meanwhile, place bacon in a medium non -stick skillet on medium heat. Remove chorizo from casings, crumble and add to bacon. Fry until well cooked, about eight minutes. Add bell pepper and green onion and cook until soft, another two minutes. Stir in chiles, sun dried tomatoes, salt, and cayenne. Turn off heat, cover, and allow to sit for five minutes.

4. 4

   Drain any excess fat from mixture. Crumble or chop bacon. Return bacon to chorizo mixture and stir. Transfer mixture to potato crust and spread evenly. Sprinkle top with cheese.

5. 5

   Combine eggs and milk in a medium mixing bowl. Whisk until frothy and pour over chorizo mixture. Bake until set, about fifty minutes.

6. 6

   Allow to rest for five minutes while making sauce.

7. 7

   Combine sour cream with cilantro in a small mixing bowl and stir well.

8. 8

   Carefully run a table knife around edge of quiche. Remove from pan and place on a festive platter. Sprinkle with chopped green onion tops. Serve with sour cream sauce and enjoy!

* Per serving · 4 servings · Values may vary.