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.