Spicy Chorizo and Manchego Quiche
My Spicy Chorizo and Manchego Quiche is a wonderful infusion of spicy Spanish sausage, smoked bacon, velvety eggs, Spanish cheese and dried herbs combined together to create this amazing tart that will satisfy even the most voracious appetite.
Quiche is a light, egg filled, short crust pastry tart that is versatile and simple to produce. Here i have used chorizo and Manchego for the filling but in reality, you could choose any fillings you wish. The variations of quiche are only limited by ones imagination.
SPICY CHORIZO AND MANCHEGO QUICHE INGREDIENTS
- PIE CRUST: Purchase your favorite brand pie crust or if you have time, make your own. It couldn’t be easier and once you’ve made it once, you won’t go back to shop bought. Here’s my link to my savory All Butter Pie Crust recipe.
- SPICY SPANISH CHORIZO: Chorizo releases oils that infuse the quiche with paprika and spicy heat flavours, both of which pair great with eggs and cheese. Buy the best sausage you can and dice small (5mm) for the perfect bite.
- SMOKED BACON: Adds smoke flavour and texture to the filling.
- CREAM CHEESE: Full fat cream cheese enriches the quiche, adds flavour and thickens the filling to create a wonderful velvety body to the quiche.
- MILK: Whole full fat milk is best. The milk thins out the cream cheese also allowing a more pour-able egg filling.
- MANCHEGO CHEESE: Spanish sheep’s cheese, Manchego has a firm consistency and a buttery texture, unique in flavour and smell, a little goes a long way.
- PARMESAN: I’ve used Parmesan here to help thicken the filling and for its nutty taste and seasoning.
- ONION: Organic white onion diced small, the same size as the bacon and chorizo.
- EGGS: Organic free range eggs are best. The eggs bake and set the filling,
- DRIED HERBS: Tarragon, thyme, marjoram and oregano. A blend that is very versatile in egg and meat dishes.
SERVING SUGGESTIONS
- SALAD: Quiche served with a side salad is a light, easily put together dinner for all the family to enjoy. Perfect for warm summer evenings after a long days work.
- PICNICS: Delicious hot or cold, this quiche can be packed up and taken on drives, hikes or to the beach.
RECIPE
Spicy Spanish Chorizo and Manchego Quiche
Spicy Spanish sausage and creamy sheep cheese make up the filling for this satisfying egg tart.
Equipment
- 1 10" pie crust
- 1 frying pan
- 1 mixing bowl
Ingredients
Short Crust Pastry
- 200 g flour
- 100 g butter
- 2 egg yokes
Quiche Filling
- 100 g Spicy Spanish Chorizo small dice
- 100 g smoked bacon small dice
- 100 g cream cheese
- 100 ml milk
- 50 g Manchego cheese grated
- 50 g parmasan grated
- 1 small onion small dice
- 3 eggs large
- 1/4 tsp tarragon
- 1/4 tsp thyme
- 1/4 tsp marjoram
- 1/4 tsp oregano
Instructions
Pie Crust
- Buy short crust pastry or if you prefer make your own. You can find a link to my recipe in the notes below.
- Blind bake the pastry in a 10" pie tin and egg wash it to seal the pastry. This will prevent a soggy bottom to the pie.
Quiche filling
- Preheat your oven to Gas 3, 165 DegC. or 325F.
- In a frying pan over medium heat, fry off the diced bacon and onion. Set aside to cool.
- Raise the temperature and fry off the diced spicy Spanish Chorizo. Set aside to cool.
- In a bowl, combine the cream cheese, grated cheese, milk and eggs.
- Combine all the dried herbs. Add half to the cheese batter. Save the rest for garnishing the top of the quiche.
- Spread the meat and onions around the base, pour over the cheese batter and sprinkle over the dried herbs.
- Bake the quiche for 30-40 minutes until the filling has set.
- Allow the quiche to rest for five minutes before serving.
Notes
Short crust pastry:All Butter Pie Crust (Savory) – The Grazing Foodie
Quiche can be refrigerated and can be enjoyed hot or cold. Its perfect for summer picnics and garden parties.
If you enjoyed my Spicy Chorizo and Manchego Quiche, why not try out a few of my other lunch ideas such as MY SIMPLE GOATS CHEESE & HONEY, ITALIAN INSPIRED BRUSCHETTA or MY IRISH FORAGED WILD MUSHROOM RISOTTO