Chorizo Quiche

A flavour-packed creamy Chorizo Quiche with feta, capsicum and red onion, encased in flaky shortcrust pastry – have it on the table in under an hour!

This popular midweek family dinner can be enjoyed warm or cold, and leftovers are simply delicious!

This chorizo quiche recipe is a perfect quick and easy family dinner for busy weeknights. Packed with flavour from red onion, smokey chorizo, salty feta cheese and sweet capsicum, it is a popular choice with young and old alike.

My family love quiche! From classic quiche Lorraine, to zucchini quiche and my Thermomix quiche; quiche is the easiest of family meals. Enjoy this chorizo quiche warm or cold (you can make it ahead!) and serve leftovers in work or school lunchboxes.

Serve this tasty chorizo quiche with a crunchy pear and rocket salad, a spinach pumpkin salad, or with crispy potato wedges for a simple stress-free dinner that will leave plates empty and bellies full!

You can make your own quiche crust from scratch or, for an ever quicker dinner, use a store bought pastry shell or pastry sheets!

Why You’re Going To Love This Recipe

Easy family meal – this quiche is loved by all the family, even the younger members – just use mild rather than spicy chorizo!
Versatile recipe – feel free to add some extra veggies such as cooked and drained spinach or sautéed mushrooms, or swap the feta for mozzarella or Manchego cheese for that extra Spanish flavour. If you have some leftover cooked chicken, you could add that too!
Economical dinner – this recipe is made with budget friendly ingredients.
Freezer friendly – freeze any leftover chorizo quiche for a delicious dinner on super busy nights!
Leftovers taste great – and make a great addition in lunchboxes.

What You Need

This chorizo and vegetable quiche is made with a handful of kitchen staples.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Quiche crust – you can use either 1 quantity homemade shortcrust pastry, 1 store-bought pie shell. or 2 sheets of frozen shortcrust pastry, defrosted.
Butter – I prefer to use unsalted butter in this recipe as the chorizo, feta and cheese are all salty, but you can use salted butter and omit the pinch of salt if you prefer.
Chorizo sausages – the paprika flavoured pork sausage adds a lovely smokey flavour to the quiche. Use a quality brand of chorizo for the best flavour.
Red onion – you can substitute with brown onion.
Red capsicum – also known as bell pepper.
Feta – cubes of feta add creamy and salty bursts of flavour in the quiche. If you don’t want to use feta, goats cheese or cubed mozzarella also work well.
Eggs – I use large eggs, weighing approx 60g each.
Cream – I recommend using cooking, heavy or thickened cream.
Cheese – tasty or cheddar cheese, grated. I prefer to buy block cheese and grate it myself for the best flavour.
Salt and pepper – to taste.

Equipment Required

Frying pan – to sauté the chorizo and vegetables.
Quiche pan/tart tin – easier if you have one with a removable base.
Mixing bowl and whisk – for whisking the eggs and cream together.
Oven – I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.

Step By Step Instructions

It takes just 15 minutes to prepare this easy chorizo quiche, then enjoy for lunch, dinner, summer picnics, or in lunchboxes!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Prepare The Quiche Crust

If using homemade shortcrust pastry then prepare as per this recipe and then blind bake. If using defrosted shortcrust pastry sheets, blind-bake according to this recipe.

Preheat oven to 180 degrees celsius fan-forced (or 200 degrees celsius conventional).

Step 2 – Cook The Chorizo & Vegetables

Melt the butter in a frying pan on the stove-top over medium heat. Add the chorizo, red onion and capsicum and stir until the onion has softened and the chorizo has cooked through.

Remove any excess oil/liquid from the mixture with paper towel and discard. Place the chorizo, red onion and capsicum into the shortcrust pastry base.

Sprinkle the chunks of feta over the top.

Step 3 – Whisk The Eggs, Cheese & Cream

In a mixing bowl, whisk the the eggs, cream, grated cheese and salt and pepper.

Step 4 – Pour Over The Egg Mixture

Pour the egg-cream mixture into the store-bought pastry shell or blind-baked pastry shell.

Step 5 – Bake

Bake for 35 minutes or until golden and cooked through.

Expert Tips

Cream – use cooking, heavy or thickened cream (not light cream) for the best texture.
Pastry options – you can either use my homemade shortcrust pastry recipe, 2 sheets of defrosted shortcrust pastry or a store-bought pastry shell.
Blind baking – if using homemade pastry or defrosted pastry sheets, then blind-bake before adding the filling (using this recipe).
Storing – store in an airtight container in the fridge for up to 4 days.
Freezing – freeze chorizo quiche for up to 3 months in an airtight container.

FAQs

What is blind baking?

Blind baking is the name given to the process of cooking the pastry shell without the filling before the filling is added. This helps ensure a crispy pastry base.

Does pastry need to be pre-baked for quiche?

Yes, the pastry does need to be pre-baked. Because a quiche uses a custard filling, if the pastry isn’t baked (blind baked) before adding the filling, it will become soggy.

Can I use milk instead of cream to make chorizo quiche?

For the best flavour and texture, I recommend that you use cream to make your quiche. However you can use milk instead, but keep in mind that the quiche filling won’t have the same luscious creamy texture.

For more easy and delicious savoury tart recipes, are some of our most popular:

A flavour-packed Chorizo Quiche with feta, capsicum and red onion encased in flaky shortcrust pastry.

Course: Dinner, Lunch
Cuisine: French, western
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8 serves
Calories: 398kcal

Ingredients

For the quiche crust (choose 1 option)

1 quantity homemade shortcrust pastry
1 store-bought pie shell
2 sheets frozen shortcrust pastry defrosted

For the filling

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Instructions

If using homemade shortcrust pastry then prepare as per this recipe and then blind bake. If using defrosted shortcrust pastry sheets, blind-bake according to this recipe.
Preheat oven to 180 degrees celsius fan-forced (or 200 degrees celsius conventional).
To prepare the quiche, melt the butter in a frying pan on the stove-top over medium heat. Add the chorizo, red onion and capsicum and stir until the onion has softened and the chorizo has cooked through.
Remove any excess oil/liquid from the mixture with paper towel and discard. Place the chorizo, red onion and capsicum into the shortcrust pastry base.Sprinkle the chunks of feta over the top.
In a mixing bowl, whisk the the eggs, cream, grated cheese and salt and pepper.
Pour the mixture into the store-bought pastry shell or blind-baked pastry shell and bake for 35 minutes or until golden and cooked through.

Notes

RECIPE NOTES & TIPS

Cream – use cooking, heavy or thickened cream (not light cream).
Pastry options – you can either use my homemade shortcrust pastry recipe, 2 sheets of defrosted shortcrust pastry, or a store-bought pastry shell.
Blind baking – if using homemade pastry or defrosted pastry sheets, then blind-bake before adding the filling (using this recipe).
Storing – store in an airtight container in the fridge for up to 4 days.
Freezing – freeze chorizo quiche for up to 3 months in an airtight container.

Recipe by CookGoodRecipes.com

Nutrition

Chorizo Quiche
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Why You’re Going To Love This Recipe

What You Need

Equipment Required