Fancy a bit of a spicy twist on a quiche? Look no further! This chorizo quiche is exciting, with Mexican salsa and cheese in a shortcrust pastry base.
- 2 frozen shortcrust pastry sheets, thawed
- fresh parsley, to garnish
- lime, cut into wedges, to serve
- 2 chorizo sausages, chopped
- 1 small red capsicum, chopped
- 1 small green capsicum, chopped
- 2 green spring onions, thinly sliced
- ⅓ cup thick and chunky mild salsa
- 6 eggs
- ½ cup pure cream
- ¾ cup grated Mexican cheese blend
- salt and pepper, to taste
- Grease a 24cm round, loose-base flan tin. Place on an oven tray.
- Join pastry sheets together with edges slightly overlapping. Press to seal. Line tin with pastry. Trim edge. Cover with a sheet of baking paper. Fill with dried beans or rice.
- Cook in a moderate oven (180°C) for 15 minutes. Remove paper and beans. Return to oven. Cook for a further 5 to 10 minutes, or until lightly golden. Remove. Cool.
- Meanwhile, make filling. Heat an oiled frying pan over a medium heat. Add chorizo. Cook, stirring, for about 3 minutes, or until golden. Add capsicums and onions. Cook, stirring, for about 5 minutes, or until onions are soft. Transfer to a medium bowl. Stir in salsa. Cool.
- Spoon chorizo mixture into pastry case. Whisk eggs, cream and cheese in a medium jug until combined. Season with salt and pepper. Pour over chorizo mixture.
- Cook in a moderately slow oven (160°C) for about 35 minutes, or until golden.
- Garnish with parsley. Serve with lime wedges.
We used a thick and chunky medium heat salsa, available from supermarkets nationally. To add extra spice, use a hot salsa instead of the mild variety
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||21.7 g|
|Total carbohydrates||32.7 g|
|- Sugars||2.3 g|
|Dietary fibre||2.0 g|