Spanish Quiche with Chorizo and Peppers

A creamy filling where the spicy chorizo balances the sweetness of melting peppers. The crust is golden brown and the custard still trembles slightly out of the oven, a sign of perfect texture.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 789
• Protein: 29 g
• Carbs: 41 g
• Fat: 57 g

Ingredients

• 1 piece Shortcrust pastry ( rolled out )
• 150 g Chorizo ( sliced )
• 1 piece Red bell pepper ( diced )
• 1 piece Onion ( sliced )
• 4 piece Egg ( beaten )
• 200 ml Cream
• 100 ml Whole milk
• 100 g Emmental cheese ( grated )
• 1 tsp Smoked paprika
• 1 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Base preparation

   Preheat your oven to 180°C. Roll out the shortcrust pastry into a tin, prick the bottom with a fork, and keep it chilled to prevent the edges from collapsing during baking.

2. Sautéing vegetables

   Slice the onion and dice the pepper. Sauté them in a pan with olive oil until tender and the onion becomes translucent.

3. Browning chorizo

   Slice the chorizo into thin rounds. Add them to the vegetables. The chorizo should release its red fat and flavor the entire filling. Remove from heat as soon as the slices start to color.

4. Preparing the custard

   In a mixing bowl, whisk the eggs with the cream and milk. Add the smoked paprika, a pinch of salt, and pepper. The mixture should be smooth and fluid.

5. Assembly and baking

   Distribute the chorizo-pepper mixture over the pastry base. Pour the custard over it and sprinkle with grated emmental. Bake for 35 to 40 minutes. The quiche is ready when the top is golden and the center is set.

Chef's tips

• Don't over-salt the custard, as chorizo and cheese are already quite salty.
• If the quiche browns too quickly, cover it with parchment paper halfway through.
• Let it rest for 10 minutes before slicing so the custard sets cleanly.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven at 150°C to maintain the pastry's crispness.