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22 March 2009

Chorizo and Paprika Quiche

When I lived at home I would sometimes make a bacon quiche for my family for dinner. However, my husband seems to have something against quiche. I have heard him say "real men don't eat quiche". As a result, quiche has not really featured in my recipe repertoire. But I recently wanted to bring it out again and decided to "man it up" with some spice and sausage. So I came up with this version. And Mark loved the final product!

I use puff pastry in this dish rather than shortcrust pastry. This has a lot to do with the fact that puff pastry is what I used when making it at home for mum and dad. You could use savory shortcrust pastry if you like, though you would be best to blind bake the the shortcrust pastry prior to adding the filling which adds a lot of time. I think the puff pastry works well here and is lovely and light.


3 chorizo sausages
Olive oil for frying
2 sheets puff pastry
5 eggs
300ml thickened cream
1/2 cup milk
1/2 teaspoon hot paprika
1/2 cup parmesan cheese grated
1 cup cheddar cheese grated
1 cup parsley roughly chopped

Salt and pepper


Preheat the oven to 190 degrees. Cut the chorizo lengthwise down the centre, and then lengthwise again (so it has been cut into 4 lengthwise) and then slice. You will end up with small pieces of chorizo. Heat the oil in a large fry pan and fry the chorizo until crispy. Set aside and allow to cool.

Grease a cake tin and line with baking paper (I used a spring form tin). Place one sheet of puff pastry in the tin and push down to line the tin. Cut the other sheet puff pastry into wide strips and use to line the sides of the tin.

Combine the eggs, cream, milk, paprika, parmesan, cheddar, parsley, salt and pepper in a large bowl and whisk to combine. Stir in chorizo. Pour the egg mixture into the tin.

Place in the oven and bake for 50-60 minutes until golden. Allow to cool for 5 minutes before serving.

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