Family Favorites

Mexican Quiche…easy, tasty, wonderful!

Mexican Quiche hit my recipe box via Sunset Magazine circa early 1980s. Over the years, I have made with it with chorizo or more often with a savory sausage.  Topped with a fresh slice of yummy avocado and tomato, it presents beautifully.

Recently I served Mexican Quiche at my annual Mother’s Day Coffee.  There were a few pieces left over and were equally tasty the next day.

When serving a crowd, I often make the Quiche the night before and have it ready to pop in the oven the next morning.  Enjoy!


1 pound chorizo (or savory) sausage
2 medium-size onions, chopped
1 teaspoon salt
1/8 teaspoon pepper
4 tablespoons diced green chiles
10 eggs
2 cups half and half or milk
1 can sliced ripe olives, drained (2.5 oz.)
1 can whole kernel corn, drained (8.75 oz.)
3 cups shredded Jack cheese
Avocado and Tomato Slices
Fresh cilantro sprigs

  • Remove casings (if necessary) from chorizo. Crumble or finely chop meat and place in a wide frying pan; cook, stirring over medium-high heat until browned. Add onions and saute until tender. Drain off excess fat. Stir in salt, pepper, and chilies. Remove from heat.
  • In a large bowl, beat eggs and half-and-half just until blended. Stir in chorizo mixture, olives, corn and cheese. Evenly spread in a greased 10×15″ jelly roll pan.
    3. Bake in 375F oven for 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes. Garnish with avocado, tomato, and cilantro.

Adapted from Sunset Magazine, Circa early 1980s

Family Favorites

Portuguese Kale Soup…a travel memory

Many years ago, my husband and I had the opportunity to travel to Cape Cod and we spent the night in Provincetown, Massachusetts where we were introduced to this wonderful soup.  We learned that Portuguese sailors and families settled in Provincetown in the 19th century:

When we returned home, I tried to duplicate it and discovered my recipe was very close to the original.


1/4 cup olive oil
1 large yellow onion
1 pound chorizo
6 cloves garlic, peeled and crushed
8 cups chicken broth
3 potatoes, peeled and cubed
1 package frozen or 1-2 lbs fresh kale
1 can Cannellini beans
1 bay leaf
1/4 teaspoon garlic powder
1/3 teaspoon paprika
Season with salt and pepper to taste

  • Slice or crumble chorizo and saute in 1/4 cup of olive oil, onion, and chopped garlic. Do not allow garlic to brown, so add last.  Sausage does not need to cook through.
  • Add liquid and simmer for 10 minutes. Prepare the kale by rinsing thoroughly and tearing the leafy portions from the stems. Tear into bite-size pieces. Discard stems.
  • Add potatoes, kale, beans, seasonings and simmer additional 30 minutes.

Serve with hearty rolls or chowder crackers.