Mexican Chorizo Quiche
Servings
Prep Time
Cook Time
Ready In
Recipe: #35139
June 22, 2020
Categories: Dinner, Lunch, Dairy, Eggs, Vegetables, Peppers, Mexican, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Brunch, Entertaining, Weeknight Meals, Oven Bake, Stove Top, Heavy Cream more
"From our weekday newspaper The West Australian. Times are estimated."
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 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 & Variations
No special items needed.