Spanish Quiche with Chorizo and Peppers
Ingredients
- 1 pcShortcrust pastry (rolled out)
- 150 gChorizo (sliced)
- 1 pcRed bell pepper (diced)
- 1 pcOnion (sliced)
- 4 pcEgg (beaten)
- 200 mlCream
- 100 mlWhole milk
- 100 gEmmental cheese (grated)
- 1 tspSmoked paprika
- 1 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
Slice the onion and dice the pepper. Sauté them in a pan with olive oil until tender and the onion becomes translucent.
- 3
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven at 150°C to maintain the pastry's crispness.
