Posted by Serena Bakes Simply From Scratch / Saturday, June 6, 2015
Fontina Chorizo Spinach Quiche #SundaySupper
This post is sponsored by the Wisconsin Milk Marketing Board in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
I had originally planned on sharing a crock pot mac and cheese with you today but the recipe still needs some perfecting and I kept dreaming of Quiche and Fontina Cheese.
I love Fontina's slightly nutty flavor and smooth creamy texture.
While Colt and I were out shopping we spotted fresh Chorizo in the meat case and knew Fontina Chorizo Spinach Quiche had to be made.
My kids usually like breakfast for breakfast and dinner for dinner.
So they thought I might be losing it when they found out I had quiche planned for dinner but it was quickly devoured and I was barely able to hide the last piece for lunch the next day.
Colt and the kids all requested Fontina Chorizo Spinach Quiche be added to the regular breakfast and dinner rotation so I know the combo was out of this world.
First you'll need a 9" Pie Crust lined in pie pan and fluted.
Using a fork poke holes all over the bottom and sides of crust.
Line crust with aluminum foil pressing firmly into sides and bottom of crust to prevent shrinking. Bake in a 450 degree oven for 10 minutes until crust is set.
Remove foil and bake an additional 5-7 minutes until crust is just barely browning and set.
Remove and allow to cool.
Reduce oven temperature to 350 degrees.
In a saute pan heat 1 tablespoon Olive Oil until hot over medium-high heat.
Add 1/4 cup Chopped Onion and saute until starting to lightly brown.
Add 1/3 pound of Fresh Chorizo removed from casing and use spatula to break into small pieces until Chorizo is cooked through.
Add 1/3 cup Chopped Bell Pepper, 2 cups Fresh Baby Spinach and 1 teaspoon Thyme.
Stir until Spinach is just barely wilted.
Remove mixture to a paper towel to drain off excess grease and allow to cool slightly.
Place half of chorizo mixture into the bottom of pie dish and cover with 3/4 cup Shredded Fontina Cheese.
Cover with remaining chorizo mixture.
Cover with remaining 1 1/4 cup Shredded Fontina Cheese.
For this recipe I was lucky enough to find a Wisconsin Fontina Cheese that was out of this world.
Wisconsin has been producing exceptional cheese for over 160 years with experience that has been passed down through the generations.
Wisconsin was also the first state to grade cheese for quality and offer an advanced training program to help cheese makers become masters of the craft.
I love that this means I know when I buy Wisconsin Cheese I am always receiving a high quality product.
Whisk together 5 whole Eggs with a pinch of Sea Salt and 1 cup half and half until well combined.
Pour Egg mixture over the top and bake in a 350 degree preheated oven for 40 minutes or until set.
Allow Fontina Chorizo Spinach Quiche to cool for 20-30 minutes before slicing.
Not only was this Quiche amazing the day it was made but it was still fabulous when I reheated it in the microwave!
I promise you can't go wrong with this recipe for #SundaySupper whether it's for breakfast, brunch, lunch or dinner it won't last long!
Right now Wisconsin Cheese is hosting a Recipe Contest for the Food and Wine Conference in Florida!
You can find more information on Prizes, How To Enter and Rules on The Food and Wine Conference website : http://foodandwineconference.com/2015-recipe-contests/2015-wisconsin-cheese-recipe-contest/, it's sure to be a great time!
You can also find lots of amazing ideas using Wisconsin Cheese on the #SundaySupper Pinterest board and make sure to check out all the other AMAZING #SundaySupper Wisconsin Cheese ideas below my recipe!
I promise you won't be disappointed!
Fontina Chorizo Spinach Quiche
Recipe by Serena Bakes Simply From Scratch
A flavorful Quiche filled with Fontina Cheese, Chorizo and Spinach sure to knock your socks off!Prep time: PT20M
Cook time: PT40M
Total time: PT1H20M
Yield: 1 9" Quiche
- 1 whole 9" Unbaked Pie Shell
- 1 tablespoon Extra Virgin Olive Oil
- 1/4 cup Finely Diced Onion
- 1/3 pound Fresh Chorizo, Casings Removed
- 1/3 cup Red Bell Pepper, Diced
- 2 cups Baby Spinach, Roughly Chopped
- 2 cups Fontina Cheese, Grated
- 5 whole Eggs
- 1 cup Half and Half
- 1 pinch Sea Salt
- Preheat oven to 450 degrees.
- Using a fork poke holes all oven the bottom and sides of pie crust. Line pie crust with aluminum foil gently pressed against sides and bottom of pie crust to prevent shrinking.
- Bake for 10 minutes until crust is set. Remove foil and bake an additional 5-7 minutes until barely brown and bottom of crust is set. Remove and allow to cool.
- Reduce oven temperature to 350 degrees.
- In a saute pan heat olive oil over medium-high heat and add onion. Saute until onion starts to lightly brown.
- Add chorizo and crumble into small pieces. Cook until chorizo is cooked through.
- Stir in bell pepper and spinach. Cook until spinach is lightly wilted. Remove chorizo to about 3 paper towels to remove grease and cool slightly.
- Once chorizo mixture is no longer hot add half of mixture to baked pie crust. Cover with 3/4 cup grated Fontina Cheese and layer with remaining chorizo. Cover with remaining 1 1/4 cup Fontina Cheese.
- Whisk together eggs, half and half and a generous pinch of salt until well combined.
- Pour egg mixture over the top of chorizo and bake in 350 degree preheated oven for 40 minutes until set.
- Allow Quiche to cool for 20-30 minutes before slicing.
You can find more information on Wisconsin Cheese on their Website: http://www.eatwisconsincheese.com.
And information of the Food and Wine Confrence Recipe Contest:
- Cheese Crispies by Shockingly Delicious
- Cheese Fondue by Recipes Food and Cooking
- Prosciutto Havarti Spinach Bundles by Daily Dish Recipes
- Cheese Curd Stuffed Meatball Sliders by The Girl In The Little Red Kitchen
- Cheesy Crab Stuffed Peppers by FoodieTots
- Cheesy Skillet Lasagna by Life Tastes Good
- Cheesy Vegetable Enchiladas by Alida's Kitchen
- Fontina Chorizo Spinach Quiche by Serena Bakes Simply From Scratch
- Ham, Blackberry Ricotta, and Fresh Mozzarella Grilled Cheese by Cupcakes & Kale Chips
- Korean-style Poutine 2.0 by kimchi MOM
- Mozzarella, Tomato, and Basil Couscous Salad with Arugula by Ruffles & Truffles
- Pimento Cheese Potato Soup by Cosmopolitan Cornbread
- Sausage and Burrata Pasta by Family Foodie
- Cheesy Jalapeno and Bacon Potato Au Gratin by Peanut Butter and Peppers
- Chipotle Beer Mac & Cheese by One Sweet Mess
- White Mac and Cheese by Bobbi's Kozy Kitchen
- Coconut Lime Cheese Crepes with Brandied Cherry Topping by The Life and Loves of Grumpy's Honeybunch
- Ricotta Cheesecake Brownies by That Skinny Chick Can Bake
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