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Mexican Chorizo Quiche

Created by ImPat on June 22, 2020

240 grams shortcrust pastry sheets, 2 sheets thawed (our sheets are about 23cm square)
Fresh parsley, to garnish
Lime, cut into wedges to serve
FILLING:-
200 grams chorizo sausages, chopped (2 sausages specified)
1 red capsicum, small and chopped
1 green capsicum, small and chopped

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.