Whole30 Chorizo Avocado Quiche from Local Food Network Champ

Whole30 Chorizo Avocado Quiche

Since I interviewed Lee’s Summit barbecue pitmaster Megan Day for this month’s Lee’s Summit Lifestyle Magazine’s food and wine issue about her experience on Food Network Chopped Grill Masters, I’ve followed along with her on Instagram.

It’s on Insta that I’ve gotten a behind-the-scenes glimpse of just how much fun Day has creating in the kitchen. She offered up smoked turkey breasts at the American Royal, but she’s also recently taken top prize for a smoked caramel brownie, and has been whipping up bacon jam, Italian seasoning dusted bacon and boozy apple cider slushies. All this while traveling the country to judge BBQ competitions and being a mommy to two young kiddos. What does this woman not do?

Witnessing her delicious recipes in development made me want to invite myself over to the Day’s home for dinner. I mean, they probably could use recipe testers, right? But I didn’t want them to think I was some kind of crazy lady. So instead, I asked Day to share some of her creative genius with me in the form of a paleo recipe.

I figured it would be pretty easy for Day to share a straight-up meat recipe. That’s where my mind goes first when I think of barbecue, and she’s without a doubt an expert. She and her husband, Jason Day, form the championship team, Burnt Finger BBQ, and sell their own lineof sauces, rubs and a ready-to-cook version of their trademarked Bacon Explosion.

Jason and Megan Day at the 2016 American Royal World Series of BBQ

Smokey Kansas City sauces and rubs

So when she shared with me this recipe for Chorizo Avocado Smoked Quiche, I was a little surprised! Don’t get me wrong, a good chorizo quiche is a staple around our house, but I’ve never thought about grilling or smoking an egg dish. When I pondered it some more, I realized that this offering showcases a few of Day’s strengths – her sense of adventure and her desire to add a fun an unexpected twist to a dish that we’re already familiar with. These are a few things that have made Day a success and a Food Network Chopped Champion. So, of course, I’m all on board with this recipe, which is not only paleo but also Whole30 friendly!

Day’s Chorizo Avocado Crustless Quiche has just the right amount of smoke and spice, and the avocado makes it so creamy and delicious, you won’t even miss the absence of cheese. I’ve never thought to add a squeeze of lime to my quiche but it perfectly complements the chorizo and avocado, and now I will not be going without it!

This quiche is the perfect addition to your brunch tailgate. My husband and I ate it for dinner one evening and then a few breakfasts too! If you do not have a smoker, don’t worry. I cooked my quiche on the grill over indirect heat in a cast iron skillet for 25-30 minutes, and it turned out great. To add that smokey flavor, I added some wood chips to a cast iron smoker box on the side.

Chorizo Avocado Crustless Quiche

Prep Time: 5 minutes  |  Cook Time: 40 minutes

Ingredients:

Pork Chorizo; 7oz tube

1 Small Shallot; 1/3 cup small dice

1 Small lime; Cut in half

6 eggs

pinch of salt

pinch of pepper

1 Avocado; Peeled, seeded, and diced

Equipment:

Oven or over indirect heat on a smoker

Skillet

Wooden spoon

Whisk

Pie pan

Instructions:

Preheat oven or smoker* to 350 degrees F.

In a skillet, sauté chorizo on medium heat breaking the paste up with a wooden spoon.

After about five minutes, push the chorizo to the side of the skillet and sauté the diced shallots in the chorizo grease for about 5 more minutes. Squeeze both halves of the lime and stir mixture together.

Remove from the heat and set aside to cool for 5 minutes. In a bowl, whisk 6 eggs with salt and pepper.

Add diced avocado and chorizo mixture. Pour everything into the pie pan making sure to evenly distribute the avocado.

Bake for 30 minutes, rotating a half turn every 10 minutes. Look for golden edges and a cooked center.

Quiche will continue to set up as it cools. Serve slices warm or at room temperature.

*Yes, I said a smoker. When the pie pan is placed over indirect heat, the smoker acts as an oven. In this dish, the eggs pick up the smoke flavor. It adds a nice depth to complement the pork chorizo.