Chorizo & Pepper Quiche

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A Spanish-style quiche with some spicy kick for your next brunch party!

Coline
Coline
41

10 minutes

Prep time

30 minutes

Cook time

5 minutes

Resting time

609 cal.

Per serving

Utensils

Oven, Whisk, Pie pan

recipe

Pie crust (ready-to-bake)

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.

Bell pepper (red)
Chorizo (pork)
Manchego

Step 2

Wash the pepper & remove the seeds. Roughly chop the pepper. Chop the chorizo. Grate the manchego.

Egg
Milk (whole)
Heavy cream
Manchego

Step 3

In a bowl, whisk together the eggs, milk, cream, grated manchego, salt & pepper.

Bell pepper (red)
Chorizo (pork)

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.

Green onion (scallions)

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!

Nutrition facts

Average estimated amount for one serving

Energy609 cal.
Fat43 g
Carbohydrates30 g
Protein24 g
Fiber2 g

On average, one serving of the recipe "Chorizo & Pepper Quiche" contains 609 Energy, 43 g of Fat, 30 g of Carbohydrates, 24 g of Protein, 2 g of Fiber.

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Chorizo & Pepper Quiche
Very easy