Skip to content

Recipe : Chorizo Breakfast Quiche Muffins Created by Chef Bricia Lopez of Guelaguetza

With the kick-off of endless soccer matches on June 14th, we’re sure you will be busy decorating, wearing your favorite team’s jersey, and preparing delicious snacks and dishes to make sure your viewing party is one to remember! After all, the world’s soccer teams only compete for the title of world champion every four years! With this in mind, Chef Bricia Lopez of Guelaguetza, a James Beard Award winner and restaurant favorite in Los Angeles, created a Chorizo Breakfast Quiche Muffins recipe made with Spanish Chorizo, zucchinis, crème fraiche, and TABASCO® Chipotle Sauce, which adds an extra kick to the quiche muffins. It’s never too early to start thinking of what to serve family and friends at your soccer viewing party and Bricia’s recipe is an easy-to-make snack that can be served any time of day. Lucky for those supporting Mexico, like Bricia, the team’s matches are on Sunday mornings, so the muffins is a great addition to your brunch as well!


Chorizo Breakfast Quiche Muffins Created by Chef Bricia Lopez of Guelaguetza


Prep Time: 25 minutes

Cook Time: 1 hour



For the crust

1 3/4 cups plus 1 tablespoon all-purpose flour

1/2 cup plus 7 tablespoons spelt flour

1 1/4 teaspoon sea salt

2 sticks (16 tablespoons) chilled unsalted butter, cut into 1/2-inch cubes

1 1/2 teaspoon TABASCO® Chipotle Sauce

1/4 cup plus 2 tablespoons ice cold water

For the filling

4 baby zucchinis, thinly sliced

2 teaspoons olive oil

2 cups Spanish Chorizo, diced into 1/4-inch cubes

1 teaspoon plus 2 tablespoons TABASCO® Chipotle Sauce

2 teaspoons sea salt

1 1/2 teaspoon fresh ground pepper

1 cup creme fraiche

1 cup whole milk

1/4 cup all-purpose flour

4 large eggs plus 2 egg yolks

1/2 cup shredded mozzarella cheese


For the crust

In a large bowl, whisk flours with salt. Using your fingers, rub the butter into the flour until it forms mid-size crumbles.

In a separate bowl, dissolve TABASCO® Chipotle Sauce in ice cold water and slowly drizzle it into the dough. With your fingers, work the dough for 1 minute until it comes together. Separate the dough into 2 equal sized disks, wrap in plastic wrap, and chill for 1 hour.

Preheat oven to 400°F. On a lightly floured work surface, separate the dough into 12 same-sized balls. Roll each into 4-5-inch circles.

Flour a muffin pan and fit the circles into the bottoms and up the sides of the muffin pan. Chill for 30 minutes.

Using a fork, prick the dough all over. Bake until lightly browned at the edges, about 10 minutes. Transfer the pan to a rack to let the muffin crusts cool.

For the filling

Reduce the oven temperature to 300°F. In a skillet, season zucchini with olive oil, 1 teaspoon TABASCO® Chipotle Sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook over medium heat for 2 minutes. Add chorizo and cook for another 5 minutes. Remove from heat and set aside.

In a blender, combine creme fraiche, milk, flour, eggs and yolks, remaining 2 tablespoons TABASCO® Chipotle Sauce, remaining salt, and remaining pepper, and purée until smooth. Set aside the custard.

Layer the cooled muffin pan crusts with cheese, chorizo, and zucchini. Pour the custard on top and bake the quiches until set and lightly browned on top, about 45 min. Transfer to a rack and let cool to room temperature before serving. If you have any filling left over, line a separate muffin pan with buttered parchment paper and pour individually to create egg bites.


Makes 12 3-inch muffins