Shopping Cart

Your cart is empty

Continue Shopping

Chorizo ME’EAT and veggie quiche

Quiche filled with RollinGreens Chorizo ME’EAT, onions, red and green bell pepper, eggs topped with cheese.


Serves: 3-4 people

  • 1 Bag RollinGreens Chorizo
  • 2 cups water (Chorizo)
  • 2 T olive oil (Chorizo)
  • 2 tsp vinegar (Chorizo)
  • 1 Frozen pie crust
  • 7 eggs
  • 1 cup half & half
  • ½ onion
  • ½ red bell pepper
  • ½ green bell pepper
  • 2 cups shredded cheese
  • ½ tsp sea salt



  • Preheat oven 350 degrees F.
  • Add 2 cups water to a medium pot or pan.
  • Add olive oil and vinegar to water.
  • Bring to boil, once boiling, reduce heat to medium low and tear off the top of the chorizo pack and add contents. Stir well.
  • Stir a few times throughout the cook for 7-10 minutes or until most of the moisture has evaporated.
  • Place pie crust onto a baking tray and add ½ cup of shredded cheese to base of crust.
  • Bake for 5-7 minutes or until cheese is melted. Remove from the oven and set on the countertop.
  • In a large mixing bowl crack eggs and add half & half and salt. Whisk together until fully incorporated.
  • Cut onion into small dice and add to egg mix.
  • Wash and dice red and bell pepper and add to egg mix. Stir egg mix.
  • Pour egg mix into pie crust. Make sure not to overfill the pie crust, leaving enough room for some chorizo.
  • Add chorizo chunks every few inches, so each slice will have a couple pieces of ME’EAT.
  • Top with the remaining cheese and bake for 35-40 minutes or until fully cooked. How to tell if it is fully cooked: Cheese should be golden brown all the way to the middle. Test middle by placing a butter knife in and out of the center. When removed, there is no wet egg.
  • Remove from the oven and allow to cool for 10-20 minutes. Cut into slices and place on serving plates.

    -Enjoy Chef Ko