Mexican Chorizo Quiche

6
Servings
10m
Prep Time
65m
Cook Time
1h 15m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

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.

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