28 Reviews of Conquistador Quiche

From: Kay Marsh-Wyrick

On Jan 7, 2002

The cafeteria at work used to serve a similar quiche (can't remember if it had a name). But the taste was to die for. However, they didn't serve it often, but when they did, you had to arrive early to get some. Then they stopped making it altogether, something about too much time, too hard etc. So, recently while searching the web for a quiche recipe, I lucked upon your site via Google. This quiche is not only easy to make, but the taste is devine (it surpasses my tastebuds' memory of the cafeteria quiche). I made two for our Xmas luncheon and everyone had a piece and several had seconds. The true testimony is I had no less than six requests for the recipe. I responded by e-mailing the link to your website.

From: Titanium Chef

On May 6, 2002

This was excellent. We used hot Italian sausage and the spices were wonderful. [A note to anybody using frozen pie shells (like I did): although the package may say 'deep dish', it probably isn't (the brand we got certainly wasn't, it was just the normal pie size). If you use normal pie size, this recipe will make 2 quiches.] Thanks very much for posting, this will get made often for brunches!

From: ratherbeswimmin'

On Jun 13, 2003

This one woke up our taste buds for sure. I thought this was an excellent quiche. It had a wonderful blend of Mexican spices. I used chorizo sausage that I drained real well after frying. I used cream instead of milk and agree that it makes for a richer flavor. We had this for dinner but it would be good for any meal. Thanks Karen.

From: HEP MEP

On Nov 9, 2002

I tried your recipe this week and my family loved it. It's the first time I tried chorizo. We have a butcher in the neighborhood who makes it,and I picked out about 10 jalapenos before browning the meat - really didn't need the extra spices in this case! I had cut them to a half tespoon, but was still a bit too hot for my 12 year-old's "delicate palate." I'm definitely going to make it again. Hadn't made a quiche in years,and this was so easy and so, SO TASTY. Thanks for sharing it!

From: MrsMM

On Dec 24, 2008

We really liked this- pleasant surprise. I did, however, make a few changes. I only used 1/2 lb of chorizo, which we found to be plenty. I used skim milk, but would've used cream if it hadn't spoiled. Lastly, I omitted the crust entirely and just baked in a greased pie plate. It was a fantastic light dinner for 2. Spices were right on. Thanks for this.

From: Clifford Boren

On Sep 29, 2002

I used Canadian bacon because of the lower fat, and I like it better. This was really tasty for a light dinner served with fresh melons.

From: Leigha

On Oct 15, 2004

I've made this twice so far with rave reviews both times! It's kind of like an taco pie with the chorizo and the cold tomato, lettuce and sour cream garnish. I drained the chorizo and use soy milk instead of milk or cream. Sooooo good!!!

From: ShowMeDesigns

On Aug 19, 2005

Excellent idea for quiche in this idea! Did make some major revisions: 1/2 pound chorizo, 1 1/2 cups cream, 1 1/2 cups shredded cheddar, 1 cup onion. Important to allow at least 15 minutes setting time before serving. This amount is perfect for a deep dish crust. Hubby doesn't normally like quiche, but he rated this a #10!!!!!

From: troutlily

On Nov 11, 2004

Yummy! my husband says, "real men don't eat quiche"- he's a meat and potatoes kind of guy. He really liked this quiche though and says he'd like to have it again. As for me, I love the spicing, we used hot sausage, it made a fantastic and easy to make meal. Thanks for posting it!

From: Boca Pat

On Jun 20, 2005

This was such a delicious quiche. I used hot Italian sausage and we found the spiciness of everything to be just perfect for our tastes...it was like a medium size kick!! which is just what we like. I followed your recipe to the T, using the cream as you suggested. I topped it off with sour cream and chopped tomatoes. Thanks Karen