When you want something hearty, flavorful, and just a little festive for Easter brunch, this chorizo sweet potato quiche delivers every time. It’s rich, savory, and packed with bold Mexican-inspired flavor that feels right at home on any spring table.
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Post last updated March 19, 2026.
This is the kind of dish that turns a simple morning into something special. Between the smoky chorizo, tender sweet potatoes, and creamy eggs, every bite feels like comfort with a kick—perfect for a holiday gathering with family and friends.
It has been a favorite for holiday get-togethers at our house for about 10 years.
One reader, Simon, commented: “This is a great recipe. Top marks, Thanks for sharing. ⭐️⭐️⭐️⭐️⭐️”
Why You’ll Love This
- Rich, creamy, and savory custard-like filling is baked in a buttery, flaky pie crust.
- Flavored with Mexican chorizo and roasted sweet potatoes.
- Extra cheesy thanks to plenty of cheddar cheese—or use your favorite type of cheese instead.
- The perfect way to start the day, but also enjoyable for lunch or dinner.
- Makes great leftovers!
- An obvious choice for your menu of Mother’s Day recipes and Easter brunch recipes.
- Sure to impress all who are lucky enough to try a slice.
What Is Quiche?
Quiche is a savory, custard-based dish made with eggs, heavy cream, and a flaky crust, baked until golden and set in the center. It’s incredibly versatile—you can keep it classic with cheese or load it up with bold ingredients like chorizo, potatoes, and fresh herbs.
Think of it as the perfect balance between creamy and hearty, making it ideal for brunch, lunch, or even a light dinner during spring holidays like Easter.
Key Ingredients & Why They Matter
- Chorizo – This recipe uses Mexican chorizo, not cured Spanish chorizo. I prefer pork chorizo, but beef would also work. Use my pork chorizo recipe to make your own, or you keep this vegetarian and make your own soy chorizo.
- Sweet potatoes – the sweet potatoes and chorizo get cooked together first then folded into the custard.
- Eggs + heavy cream – Whisked to make a silky custard
- Aged white cheddar – this quiche recipe is loaded with sharp cheddar-2 cups!
- Black pepper + kosher salt – Boost overall flavor
- Cilantro or green onion – Brightens and freshens each bite
- Homemade crust – Flaky, buttery base made from flour, butter, and cold water, baked with pie weights in a tart pan
How to Make It
Make the dough: Combine 1¼ cups flour and ½ tsp salt. Cut in 8 tbsp cold butter until coarse. Stir in 1 tbsp apple cider vinegar mixed with ½ cup ice water until dough holds. Chill 30–60 minutes.
Cook the filling: In a large frying pan over medium heat, cook 9 oz chorizo with 1 diced sweet potato until tender and browned, about 10 minutes.
Prep crust: Roll dough to 12-inch circle, press into a 10-inch tart pan with removable bottom.
An easy trick to trim off excess dough is to let it hang over the tart pan and run the rolling pin over the top. The sharp edge of the pan will cut off any overhanging dough. It will also scrunch down the dough inside the pan, so make sure you give it a little press to stand it upright again before chilling.
This stuff makes prime pie-crust cookies. Lay on a parchment-lined baking sheet, brush with milk, cream, or beaten egg. Sprinkle generously with cinnamon-sugar and bake until golden and crisp.
Blind bake: Line with parchment and pie weights, bake 30 minutes. Remove weights and bake 10 more minutes until golden.
Make custard: Whisk 4 eggs, ¾ cup heavy cream, ½ tsp salt, and ¼ tsp black pepper in a large bowl.
Assemble and bake: Spread chorizo mixture in crust, top with 6 oz cheddar and ¼ cup cilantro, pour the egg mixture over, and bake on a baking sheet for 40 minutes until set.
Cool and serve: Let sit 30 minutes before slicing.
Easy Swaps & Variations
This recipe is flexible, so you can make it your own depending on what you have on hand:
- Swap sweet potatoes → Use regular potatoes or roasted squash
- Add veggies → Try red bell pepper, spinach, or sautéed kale
- Change the cheese → Manchego, Monterey Jack, or a bit of sour cream
- Lighten it up → Use half-and-half instead of heavy cream
- Skip the crust → Bake in a well-greased pie plate or 8-inch casserole dish and go crustless
Storage & Leftovers
Keep leftover chorizo potato quiche in the fridge for 3–4 days and reheat in the oven or microwave. Slices can also be frozen up to 2 months—thaw overnight before warming.
Serving Suggestions for a Full Spread
This quiche shines as the centerpiece for Easter brunch, but it gets even better with the right sides:
- Fresh fruit or citrus salad for contrast like my Fruit Salad with Honey-Lemon Dressing
- Light greens with vinaigrette
- A refreshing drink like Cucumber-Lime Aguas frescas
- Something sweet like Mexican Chocolate Cookies, Lime Sugar Cookies or the Mexican Easter classic, Capirotada.
Hosting a holiday brunch? Pair it with Chorizo and Egg breakfast Gorditas, Torta de Jamón Breakfast Casserole, or Vegan Tamales for a festive and colorful spread.
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Sweet Potato and Chorizo Quiche
When you want something hearty, flavorful, and just a little festive for Easter brunch, this chorizo sweet potato quiche delivers every time. It’s rich, savory, and packed with bold Mexican-inspired flavor that feels right at home on any spring table.
Ingredients
For the Dough:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
- 1 tablespoon apple cider vinegar
For the Filling:
- 9 ounces Mexican-style pork chorizo
- 1 large sweet potato, peeled and diced
- 4 large eggs
- 3/4 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 ounces aged white cheddar cheese, grated (about 2 heaping cups grated)
- 1/4 cup finely chopped cilantro
Instructions
For the Crust:
- Combine 1 1/4 cups flour and 1/2 teaspoon salt in a medium bowl. Toss the 8 tablespoons cold butter in the flour mixture then using your fingers or a pastry cutter, cut the butter into the flour until it resembles coarse cornmeal with a few larger pieces of butter.
- Stir the 1 tablespoon cider vinegar into 1/2 cup of very cold water and drizzle that over the flour mixture. Toss the liquid into the flour by scooping the flour up from the bottom of the bowl with your fingers then letting it fall back down into the bowl through your fingers, pinching it gently here and there until the dough is shaggy and holding together when you squeeze it. Add a tablespoon or two of more water if it is not coming together.
- Gather the dough into a ball and wrap in plastic wrap. Refrigerate for at least 30 minutes, preferably an hour. Pie dough can be made up to 3 days in advance. Cover tightly and keep refrigerated until ready to use.
- Meanwhile, heat a large frying pan over medium heat. Add the 9 ounces chorizo and 1 large diced sweet potato and cook, stirring occasionally until potatoes are just tender when pierced with a knife, about 10 minutes. Turn heat down if chorizo starts to get too brown. Remove from heat and let cool, slightly.
- Heat oven to 350°F and arrange rack in the middle.
- On a lightly floured surface, roll crust out to about 1/4-inch thick and about 12-inches in diameter. Transfer dough to a 10-inch tart pan with removable bottom. Press dough into the bottom and up the sides so it fits snuggly. Fold any excess dough over the pan and roll the rolling pin over the edge of the pan, cutting away the dough. Press dough into the sides of the pan, then freeze for 15 minutes. Line dough with a foil or parchment paper, fill with pie weights or beans and place on a baking sheet.
- Bake in the middle of the oven for 30 minutes or until dry on the sides. Remove beans, return crust to the oven and continue baking until golden, about another 10 minutes. Remove and let cool slightly.
- In a large mixing bowl, whisk together 4 large eggs, 3/4 cup cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth.
- Put chorizo mixture into the bottom of the crust. Top with 2 cups grated cheese and 1/4 cup chopped cilantro and pour the egg mixture over the top.
- Bake for 40 minutes or until puffed on the sides and set in the middle. Let cool at least 30 minutes before cutting. Serve warm.
Notes
- Make-ahead: Pie dough can be made up to 3 days in advance; wrap tightly and refrigerate.
- Cheese: Oaxaca, Chihuahua, or Manchego work beautifully in place of aged white cheddar.
- Par-baking: Don't skip the pre-bake on the crust—it prevents a soggy bottom.
- Serving suggestion: Serve warm or at room temperature with a simple green salad and lime crema.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 607Total Fat: 42gSaturated Fat: 22gUnsaturated Fat: 20gCholesterol: 200mgSodium: 869mgCarbohydrates: 36gFiber: 2gSugar: 2gProtein: 21g
this looks amazing!!!
Thanks so much Stefanie! I’ll trade you for a piece of your Grand Mariner Chocolate Cake. 🙂
Oh my goodness, this sounds and looks absolutely incredible! Chorizo and sweet potato sound like a match made in heaven. So sorry to hear you got hit by the flu 🙁 the worst!! Hope you’re all better soon, Kate!
Thank you Cynthia! I am feeling better and hope to never get sick ever again (if you can’t tell I’m crossing my fingers). 🙂
this is a great recipe. top marks, Thanks for sharing.
Simon
Thank you Simon!!! So nice of you to comment. Have a great weekend!