This post was sponsored by Café Bustelo® as part of an Influence Central campaign and all opinions expressed in my post are my own.
Breakfast is one of my favorite things to enjoy on the weekends, as well as a good cup of coffee. See how we put a twist on the classic quiche recipe, by pairing our favorite Hispanic coffee with a Hispanic Quiche quick breakfast idea. Get our Mini Potato + Chorizo + Swiss Chard Quiche recipe down below.
Coffee Pairing | Hispanic Quiche Quick Breakfast Idea
There’s something to be said about having a hot (or warm) cup of coffee first thing in the morning. I love a coffee that has a bold, but beautiful flavor. Café Bustelo® fit the bill, as a high-quality Hispanic coffee, rich in flavor, available in ground, whole bean, brick, and Instant.
There’s also something to be said about having a hot breakfast sandwich, warm bowl of cereal, or cinnamon roll to go along with said coffee. However, we wanted to try something different. I love doing things in theme, and to go along with our Hispanic coffee, we put a twist on a traditional quiche recipe.
Our Mini Potato + Chorizo + Swiss Chard Quiche kinda support such heartfelt proclamations. For me, you can taste the love and attention to detail that goes into quality made homemade food. And like any good recipe that’s worth its salt the presence of fresh quality ingredients need to be front and center. We gathered a few choice ingredients from our family garden out back, mixed with a combination of pantry staples and grocery store items, Derrick created this delightful dish.
There’s also diced Spanish onion, slivers of Ancho peppers, chopped Swiss Card, and a fistful of grated Gruyère cheese suspended in an egg and heavy cream matrix. Plus, a dollop of homemade Cilantro + Chive Mayo on top. Not bad at all. And these little wonders are so very delicious and perfect for a weekday breakfast or a weekend brunch! We think you’ll enjoy them a lot!
Aren’t they just adorable in a foodie and ever so scrumptious sort of way?
We were able to get everything we needed, including the Café Bustelo® ground and Instant coffee at Meijer in the coffee aisle. Plus, there is a $1.00 off mPerk (excludes Instant) coupon to clip, available to use until 10/14/17.
And since we’re talking about Hispanic coffee, did you know that it’s National Hispanic Heritage Month? Celebrated from September 15th – October 15th, events and activities pay homage to the history, culture, and contributions of ancestors from Central and South America, Spain and Mexico. There are so many ways you can celebrate over the next month, starting with a cup of delicious coffee from Café Bustelo®.
How to make Mini Potato + Chorizo + Swiss Chard Quiche
- 4 fresh eggs
- 1 cup heavy cream
- 1/4 cup Chorizo
- 3/4 cup grated Gruyère cheese
- 3 tablespoons diced Spanish onion
- 1 small fresh Ancho pepper, small dice
- 1/3 cup Swiss Chard, chopped
- McCormick Chipotle Sea Salt
- Freshly cracked black peppercorns
- 3 prepared pastry dough
- 2 tablespoon, Extra Virgin Olive Oil, divided
- Three non-stick mini Springform Pans
- Thaw prepared pastry dough and fit into mini springform pans, cut away extra dough and crimp the edges. I left the dough a bit rustic and they turned out just fine. Set aside.
- Add a tablespoon of EVOO to a medium-size skillet, when the oil is hot add the Spanish onions, Ancho peppers, and chopped Swiss Chard, add a pinch of sea salt and freshly cracked black peppercorns. Sauté mixture for 3 minutes, remove from vegetables with a slotted spoon into a bowl and set aside.
- Wipe the skillet clean and add a tablespoon of EVOO, when the oil is hot add the ground chorizo. Break apart with a wooden spoon and brown. Transfer chorizo using a slotted spoon onto a plate lined with paper towel, and discard the excess grease. Set aside.
- In a medium mixing bowl add eggs and thoroughly whisked, add heavy cream, grated cheese, 1/4 teaspoon of McCormick Chipotle Sea Salt, and freshly cracked black peppercorns and mix well.
- Gently toss the chorizo with the Spanish, Ancho pepper, and Swiss chard mixture. Divide the mixture into the prepared mini springform pans.
- Divide the egg, heavy cream, and grated Gruyère cheese mixture into the mini springform pans, leaving a half-inch space from the rim.
- Spoon in one large heaping tablespoon of whipped potatoes into the center of the quiche mixture.
- Place the springform pan(s) onto a cookie sheet and position the sheet on the center rack of a 350 degree preheated oven.
- Cook for 40 minutes or until the quiche is just set. Remove quiche from the oven and allow them to set for 15 minutes.
- Top each with a dollop of Cilantro + Chive Mayo and serve.
Cilantro + Chive Mayo
- 1 large egg + 1 egg yolk, room temperature
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons Cilantro, minced
- 1 tablespoon Spanish onion, fine dice
- 1 tablespoon chives, thin slice
- 1 large cloves garlic, roughly minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 1/2 teaspoon freshly cracked black peppercorns
- 1 cup of good grade Extra Virgin Olive Oil
Into the food processor add egg, egg yolk, freshly squeezed lemon juice, roughly minced garlic, Dijon mustard, sea salt, freshly cracked black peppercorns until the ingredients are fully incorporated. With the food processor still on remove the cap located in the center of the lid, and little by little begin to add the EVOO. The mixture will begin to build into a thick consistency. Stop and taste, adjust sea salt and black pepper. Spoon contents into a small serving bowl. Add Spanish onion, cilantro, and mix well. Top with thinly sliced chives. Serve. This recipe can be made ahead, but now more than a week. A day or two is best.
Whipped Garlic Potatoes
- 4 medium Yukon Gold or Russet Potatoes
- 3 large garlic cloves, minced
- 3/4 stick unsalted butter, softened
- 1/2 cup heavy cream, room temperature
- sea salt, to taste
- freshly ground black peppercorns
- Wash and scrub potatoes leaving a bit of the skin on, but potatoes in half and place them into a stock pot. Fill the pot until the potatoes are just covered and set on the stovetop over high heat.
- Cook until the potatoes are easily pierced with the tines of a fork. Over a sink pour the potatoes into a colander to drain off the water. Place the potatoes back into the stock pot adding the garlic, butter, heavy cream, and using a wand mixer blend the potatoes until smooth. Add sea salt and freshly cracked black peppercorns to taste. Set aside.
How do you take your coffee? I can’t, for the life of me, drink coffee black. Derrick always drinks his coffee black. I like to add a little creamer. If I want it sweeter, I may add a little sugar or a coffee syrup. What about you? What are some of your favorite coffee pairings? Drop me a line down below and let me know.
Be sure to pin this recipe for later!