Chorizo & Pepper Quiche
Very easy
Coline
Coline

Chorizo & Pepper Quiche

10 minutesPrep time

30 minutesCook time

5 minutesResting time

726 cal.Per serving

Ingredients for 1 quiche

Pie crust (ready-to-bake)

1/4

Pie crust (ready-to-bake)

Chorizo (cured)

2 oz

Chorizo (cured)

Bell pepper (red)

1/4

Bell pepper (red)

Egg

3/4

Egg

Milk (whole)

1/5 cup

Milk (whole)

Heavy cream

3/50 cup

Heavy cream

Manchego cheese

1 oz

Manchego cheese

Green onion (scallions)

optional

1 tbsp

Green onion (scallions)

Utensils

Oven, Whisk, Pie pan, Knife

recipe

  • Step 1
    Be sure to follow the pie crust package instructions! Preheat the oven to 400°F. Lay the pie dough in a pie or tart pan. Pierce it several times with a fork. Pre-bake it for 5 min. Then set it aside.
  • Step 2
    Wash the pepper & remove the seeds. Roughly chop the pepper. Chop the chorizo. Grate the manchego.
  • Step 3
    In a bowl, whisk together the eggs, milk, cream, grated manchego, salt & pepper.
  • Step 4
    Arrange the bell pepper & chorizo over the base of pie crust. Pour in the egg-cream mixture over top. Season with salt & pepper.
  • Step 5
    Bake for 30 min at 400°F, or until the eggs have set. Remove from the oven. Garnish with chopped scallions (optional). Let cool slightly before slicing. Serve & enjoy!