Go Back
Chorizo Quiche Recipe

Chorizo Quiche Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 1 (9-inch) pie crust, blind-baked and cooled
  • 4 oz Spanish chorizo, diced
  • 1 medium red bell pepper, diced
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • ½ tsp smoked paprika
  • 4 large eggs
  • 1 ½ cups heavy cream
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • 1 cup shredded Manchego cheese

Method
 

  1. Cook the diced chorizo in a skillet over medium heat until crisp, about 4 minutes, then remove with a slotted spoon.
  2. Using the rendered fat, sauté the bell pepper and onion for 5-6 minutes, add garlic and paprika for 30 seconds, then cool slightly.
  3. Whisk eggs, cream, salt, and pepper until smooth.
  4. Layer the chorizo, vegetables, and cheese in the crust, pour the custard over, and bake at 375°F (190°C) for 35-40 minutes until set with a slight jiggle.
  5. Cool 10 minutes, then slice and serve warm.

Notes

If you’re blind-baking a homemade crust, weight it with parchment and pie weights and bake at 400°F for about 12 minutes until the edges are just golden, then remove the weights and cool completely. The quiche will continue to set as it rests, so don’t slice it straight from the oven.