Chorizo Mushroom Quiche Recipes

CHORIZO QUICHE

Steps:

• Preheat oven to 350°F Roll out pie crust and place in pie plate; set aside.
• Heat a skillet over medium-high and saute chorizo, breaking into smaller chunks, for 4-5 minutes or until mostly cooked through. Add onion and cook until onion is soft and chorizo is cooked all the way through. Stir in beans.
• Place cheese in crust then add onion, chorizo & bean mixture.
• Beat eggs and milk together until slightly foamy then add salt and pepper. Pour into pie shell.
• Bake until brown and puffed, about 50 minutes. Remove from oven and cool on wire rack for 15 minutes before cutting and serving.

CHORIZO MUSHROOM QUICHE

Steps:

• In a medium mixing bowl, stir together eggs, cream (or mixture of milk and cream) and spices, set aside.
• Saute chopped mushrooms, green onions and chorizo together in a pan until mushrooms and chorizo are no longer raw, about 5 - 7 minutes. You may need a dash of olive oil to prevent sticking.
• Have ready a buttered baking dish (I used a cast-iron scone pan, see photo). Place chorizo mixture on the bottom, then cheese, then pour egg mixture over top. Sprinkle with paprika, if desired.
• Bake at 375 degrees for 20-40 minutes, depending on your pan and your oven. CHECK OFTEN as ovens vary. My cast iron scone pan only took 20 minutes!
• Cook until slightly brown on top and eggs do not jiggle. Let set for 10 minutes. You might sprinkle extra green onions or chili flakes on top, if you like - get creative! Sliced black olives make a nice touch.

SMOKY CHORIZO & MANCHEGO QUICHE

Steps:

• Heat the oil in a medium frying pan over a high heat, and fry the chorizo for 4-5 mins until crisp. Transfer to a plate lined with kitchen paper using a slotted spoon, and set aside to cool. Set the pan with the fat aside, and leave to cool. For the pastry, put the flour, 1/2 tsp salt, the paprika, cayenne pepper, cooled chorizo fat and the butter in the bowl of a large food processor and blitz until the mixture looks like coarse breadcrumbs. Gradually pulse in 4 tbsp cold water until it comes together into a dough. Turn out onto a lightly floured surface, and knead gently until smooth. Wrap the dough and chill for at least 10 mins. Will keep chilled for up to three days.
• Heat the oven to 200C/180C fan/gas 6. Roll the chilled pastry out on a floured work surface to the thickness of a 50p coin then lift it into a 23cm loose-bottomed tart tin, leaving an overhang. Prick the base all over with a fork, line with baking parchment, then fill with baking beans. Transfer to a baking sheet and bake for 15 mins. Remove the parchment and beans, then bake for 15-20 mins more until golden and crisp. Trim away the pastry that is overhanging using a serrated knife.
• Meanwhile, whisk the eggs, crème fraîche and cream together, season, then stir in the cheese and cooled chorizo. Pour into the pastry case and bake for 25-30 mins until the filling is just set. Leave to cool in the tin, then remove from the tin and slice. Will keep in the fridge for up to three days.