Ingredients:
- 1 cup rolled oats
- 1/2 cup almond meal
- 1/4 cup melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked ground chorizo sausage
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1/2 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup milk
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Instructions:
Start by heating the oven to 350F 175C
Put rolled oats, almond meal, melted butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a food processor and blend them together
Pulse the ingredients together until they look like big crumbs
To make the crust, press the oat and almond mix into the bottom of a 9-inch pie dish that has been greased
Cook the ground chorizo sausage in a pan until it turns brown
Take off the extra grease and set it aside
Dice the onions and bell peppers and cook them in the same pan until they get soft
After you add the diced tomatoes, cook for two more minutes
Take it off the heat
Cover the oat and almond crust with the cooked chorizo
Put the sauted vegetable mix and shredded cheddar cheese on top
Mix the milk, eggs, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper in a bowl using a whisk
The egg mix should be poured over the quiche filling in the pie dish
Set the oven to 350F and bake the quiche for 35 to 40 minutes, or until the top is golden brown
Take it out of the oven and let it cool down for a few minutes before cutting it
Add chopped fresh cilantro on top and serve hot
Have fun with your Mexican Quiche with Almond and Oat Crust
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