10 ounce canned tomatoes diced with green chile peppers (such as ro*tel®), drained canned
10 ounces chorizo sausage
1 9-inch unbaked deep-dish pie crust ()
6 eggs
0.3 cup milk
15 ounce refried beans canned
2 cups mexican cheese blend shredded divided
Equipment
bowl
frying pan
oven
knife
pie form
Directions
Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch deep-dish pie pan.
Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease.
Lightly beat eggs and milk together in a large bowl; stir in tomatoes with green chile peppers and half the Mexican cheese blend.
Spread refried beans evenly across the bottom of the pie crust; layer chorizo onto refried beans.
Pour egg mixture over chorizo layer; top with remaining Mexican cheese blend.
Bake in the preheated oven until a knife inserted in the middle of the quiche comes out clean and cheese is lightly browned, about 45 minutes.
Remove from oven and cool for 15 minutes before serving.
