Mexican Chorizo Quiche
Recipe: #35139
June 22, 2020
Categories: Eggs, Peppers, Mexican Brunch, Oven Bake, Heavy Cream, Mexican Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (479.1 g)
- Calories 792.4
- Total Fat - 52.9 g
- Saturated Fat - 19.8 g
- Cholesterol - 970 mg
- Sodium - 1288.6 mg
- Total Carbohydrate - 25.2 g
- Dietary Fiber - 3.1 g
- Sugars - 7.6 g
- Protein - 52.7 g
- Calcium - 362.5 mg
- Iron - 6.2 mg
- Vitamin C - 64.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Grease a 24cm round, loose-base flan tin nx place on an oven tray.
Step 2
Join pastry sheets together with edges slightly overlapping nx press to seal nx then line tin with pastry and trim the edge and cover with a sheet of baking paper and fill with dried beans, rice or baking beads.
Step 3
Cook in a moderate oven (180°C) for 15 minutes and then remove paper and beans or whatever your have used and return to oven and cook for a further 5 to 10 minutes, or until lightly golden and remove and let cool.
Step 4
Meanwhile, make filling - heat an oiled frying pan over a medium heat and add chorizo and cook, stirring, for about 3 minutes, or until golden and then add capsicums and onions and cook, stirring, for about 5 minutes, or until onions are soft and then transfer to a medium bowl and stir in salsa and then it cool.
Step 5
Spoon chorizo mixture into pastry case; whisk eggs, cream and cheese in a medium jug until combined and season with salt and pepper and pour over chorizo mixture.
Step 6
Cook in a moderately slow oven (160°C) for about 35 minutes, or until golden.
Step 7
Garnish with parsley and serve with lime wedges.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting chorizo sausages, look for ones with a good amount of fat for the best flavor.
- When selecting capsicums, choose ones that are firm and brightly colored for the best flavor.
- Substitute chorizo with ground beef - This substitution will add more protein to the dish and a different flavor profile.
- Substitute salsa with diced tomatoes - This will add a more acidic flavor to the dish and will also provide extra moisture.
Vegetarian Option Replace the chorizo sausage with 1 cup of cooked black beans, 1 cup of corn kernels and 1 diced red onion. Increase the salsa to 1/2 cup. Omit the cheese and use a vegan-friendly cheese alternative instead.
Mexican Street Corn Salad - This light and flavorful side dish is the perfect accompaniment to the Mexican Chorizo Quiche. It's a great way to add a bit of extra color and texture to the dish, and the combination of sweet corn, creamy mayonnaise, lime juice, and cilantro is sure to be a hit!
Mexican Rice: This simple and delicious side dish is a great complement to the Mexican Chorizo Quiche. The combination of tomatoes, onions, garlic, and cumin gives it a great flavor, and the rice provides a nice contrast to the quiche. It's sure to be a hit with everyone at the dinner table!
FAQ
Q: How long should I bake the pastry case?
A: Bake the pastry case in a moderate oven (180°C) for 15 minutes, then remove the paper and beans or baking beads and bake for a further 5 to 10 minutes, or until lightly golden.
Q: Can I use store-bought pastry for this recipe?
A: Yes, you can use store-bought pastry for this recipe. However, you may need to adjust the baking time as store-bought pastry may require a longer baking time than homemade pastry.
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Fun facts:
Fun Fact #1: Mexican Chorizo Quiche was said to be a favorite dish of the famous Mexican artist Frida Kahlo. She was known to love the combination of flavors and textures that the dish provided.
Fun Fact #2: The dish is believed to have originated centuries ago in the Spanish-speaking region of Mexico. It has since become a favorite among locals and travelers alike, due to its unique combination of flavors and textures.