Rancher's Morning Quiche

Rancher's Morning Quiche

This Rancher's Morning Quiche is a hearty and flavorful dish, perfect for brunch. Packed with crispy bacon, spicy chorizo, and a medley of vegetables, it's a delightful way to start your day.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup oats
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 3-5 tablespoons water
• 4 slices bacon
• 1/2 pound chorizo
• 2 tablespoons butter
• 1 medium onion
• 1 medium bell pepper
• 1 cup hash browns
• 1/2 cup green chilies
• 1 cup Cheddar cheese
• 4 large eggs
• 1/2 cup half-and-half
• 1/4 cup sour cream
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Method

1. Begin by combining flour, oats, and salt in a food processor. Pulse until the mixture is uniform, then drizzle in vegetable oil and pulse to blend.
2. Slowly add water, one tablespoon at a time, pulsing after each addition until the dough starts to form a cohesive ball.
3. Press the dough evenly into a 9-inch quiche or pie dish, ensuring it covers the bottom and sides. Chill the crust in the refrigerator until you're ready to use it.
4. Preheat your oven to 350°F (180°C).
5. In a large nonstick skillet, cook bacon over medium-high heat, flipping it occasionally until it's crispy and golden, which will take about 10 minutes. Drain on paper towels and crumble once cooled.
6. In the same skillet, add chorizo and cook, breaking it apart as it browns for about 5 minutes. Drain any excess fat and set aside.
7. Melt butter in the skillet over medium heat, then add onions, sautéing until they become soft and translucent, approximately 3 minutes.
8. Add bell peppers and continue to cook until all the vegetables are tender, stirring occasionally for about 5 minutes. Mix in hash browns and cook for an additional 2 minutes. Remove from heat and stir in green chilies, crumbled bacon, chorizo, and half of the shredded Cheddar cheese.
9. In a large bowl, whisk together eggs, half-and-half, sour cream, salt, black pepper, and cayenne until smooth. Gently fold in the vegetable and meat mixture.
10. Retrieve the crust from the refrigerator and place it on a rimmed baking sheet. Pour the filling into the crust, ensuring it's evenly spread.
11. Bake in the center of the oven until a knife inserted into the center comes out clean, about 35 to 55 minutes. Once baked, transfer to a cooling rack and sprinkle the remaining Cheddar cheese on top while still warm. Let cool for 10 minutes before slicing into 8 servings.