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Tex-Mex Potato Crust Quiche

Gluten-free potato crust quiche filled with chorizo, mexican cheese and pico de gallo.
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Course Breakfast

Ingredients
  

  • 1 medium sweet potato
  • 1 tsp olive oil
  • 4 eggs
  • 1/2 cup milk or half and half
  • 1/4 cup pico de gallo
  • 1/2 lb mexican chorizo
  • 1/2 cup chihuahua cheese

Instructions
 

  • Preheat the oven to 375 degrees.
  • Peel and thinly slice the sweet potato on a madolin and arrange them in a greased pie dish (using the olive oil).
  • Par-bake the potatoes in the oven for 10-15 minutes until they soften slightly. Carefully press them into a more uniform pie crust shape now that the potatoes are more maleable and warm.
  • Meanwhile, cook the chorizo. I used chorizo links and then chopped them up, but you can also use ground chorizo. Cool slightly before adding to the egg mixutre.
  • Whisk together the eggs and milk. Mix in the pico, cheese, and chorizo.
  • Add the egg mixture to the potato crust and bake for 25 minutes or until the center of the egg mixture is just set (no longer giggly).