Chorizo Quiche

A flavour-packed Chorizo Quiche with feta, capsicum and red onion encased in flaky shortcrust pastry.

5 from 1 vote

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Course: Dinner, Lunch

Cuisine: French, western

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: serves

Calories: 398kcal

Cost: $10

If using homemade shortcrust pastry then prepare as per this recipe and then blind bake.
If using defrosted shortcrust pastry sheets, blind-bake according to these pastry shortcrust instructions.
Preheat oven to 180 degrees celsius fan-forced (or 200 degrees celsius conventional).
To prepare the quiche, melt the butter in a frying pan on the stove-top over medium heat. Add the chorizo, red onion and capsicum and stir until the onion has softened and the chorizo has cooked through.
Remove any excess oil/liquid from the mixture with paper towel and discard. Place the chorizo, red onion and capsicum into the shortcrust pastry base.
Sprinkle the chunks of feta over the top.
In a mixing bowl, whisk the the eggs, cream, grated cheese and salt and pepper.
Pour the mixture into the store-bought pastry shell or blind-baked pastry shell and bake for 35 minutes or until golden and cooked through.

RECIPE NOTES & TIPS

Cream – use cooking, heavy or thickened cream (not light cream).
Pastry options - you can either use my homemade shortcrust pastry recipe, 2 sheets of defrosted shortcrust pastry, or a store-bought pastry shell.
Blind baking - if using homemade pastry or defrosted pastry sheets, then blind-bake before adding the filling (using shortcrust pastry instructions).
Storing - store in an airtight container in the fridge for up to 4 days.
Freezing - freeze chorizo quiche for up to 3 months in an airtight container.