Chorizo Quiche Recipes

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SMOKY CHORIZO & MANCHEGO QUICHE



Smoky chorizo & manchego quiche image

Transform the classic ham and cheese quiche with the more grown up flavours of chorizo and manchego. It makes a lovely summer lunch or supper served with salad

Provided by Liberty Mendez

Categories     Dinner, Lunch, Supper

Time 1h35m

Yield Serves 8-10

Number Of Ingredients 10

1 tbsp olive oil
200g chorizo ring, cut into small cubes
3 large eggs
100g crème fraîche , plus extra to serve
150g double cream
150g manchego cheese , grated
250g plain flour , plus extra for dusting
1½ tbsp smoked paprika
½ tsp cayenne pepper
100g cold unsalted butter , cubed

Steps:

  • Heat the oil in a medium frying pan over a high heat, and fry the chorizo for 4-5 mins until crisp. Transfer to a plate lined with kitchen paper using a slotted spoon, and set aside to cool. Set the pan with the fat aside, and leave to cool. For the pastry, put the flour, 1/2 tsp salt, the paprika, cayenne pepper, cooled chorizo fat and the butter in the bowl of a large food processor and blitz until the mixture looks like coarse breadcrumbs. Gradually pulse in 4 tbsp cold water until it comes together into a dough. Turn out onto a lightly floured surface, and knead gently until smooth. Wrap the dough and chill for at least 10 mins. Will keep chilled for up to three days.
  • Heat the oven to 200C/180C fan/gas 6. Roll the chilled pastry out on a floured work surface to the thickness of a 50p coin then lift it into a 23cm loose-bottomed tart tin, leaving an overhang. Prick the base all over with a fork, line with baking parchment, then fill with baking beans. Transfer to a baking sheet and bake for 15 mins. Remove the parchment and beans, then bake for 15-20 mins more until golden and crisp. Trim away the pastry that is overhanging using a serrated knife.
  • Meanwhile, whisk the eggs, crème fraîche and cream together, season, then stir in the cheese and cooled chorizo. Pour into the pastry case and bake for 25-30 mins until the filling is just set. Leave to cool in the tin, then remove from the tin and slice. Will keep in the fridge for up to three days.

Nutrition Facts : Calories 460 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium

CHORIZO QUICHE



Chorizo Quiche image

I had a pie crust to use and some black beans, so came up with this recipe. Be sure to use the Mexican style fresh chorizo, not the Spanish smoked & cured variety.

Provided by flower7

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

9 inches pie crusts, unbaked
8 ounces mexican chorizo sausage, casing removed (if necessary)
1/2 cup onion, chopped
0.5 (15 ounce) can black beans, rinsed & drained
1 1/2 cups Mexican blend cheese or 1 1/2 cups sharp cheddar cheese
4 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°F Roll out pie crust and place in pie plate; set aside.
  • Heat a skillet over medium-high and saute chorizo, breaking into smaller chunks, for 4-5 minutes or until mostly cooked through. Add onion and cook until onion is soft and chorizo is cooked all the way through. Stir in beans.
  • Place cheese in crust then add onion, chorizo & bean mixture.
  • Beat eggs and milk together until slightly foamy then add salt and pepper. Pour into pie shell.
  • Bake until brown and puffed, about 50 minutes. Remove from oven and cool on wire rack for 15 minutes before cutting and serving.

Nutrition Facts : Calories 560.3, Fat 39.2, SaturatedFat 16.2, Cholesterol 197.7, Sodium 1258.6, Carbohydrate 25.5, Fiber 3.6, Sugar 2.3, Protein 26

CHORIZO MUSHROOM QUICHE



Chorizo Mushroom Quiche image

This is a fairly low-carb recipe, but it is NOT LOW-FAT. You can change the ingredients to anything you like, just be sure to use the 4 eggs to 1.5 cups of dairy (milk, cream or even 1/2 cup of sour cream works just fine, as long as it totals 1.5 cups!).

Provided by SoberOldie

Categories     Savory Pies

Time 35m

Yield 1 quiche, 6-8 serving(s)

Number Of Ingredients 11

4 eggs
1 1/2 cups cream (or a blend of milk and cream, your choice)
6 mushrooms, sliced
2 green onions, sliced
6 ounces chorizo sausage
3/4 cup cheddar cheese, grated
1 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon cayenne (to taste)
1/4-1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper

Steps:

  • In a medium mixing bowl, stir together eggs, cream (or mixture of milk and cream) and spices, set aside.
  • Saute chopped mushrooms, green onions and chorizo together in a pan until mushrooms and chorizo are no longer raw, about 5 - 7 minutes. You may need a dash of olive oil to prevent sticking.
  • Have ready a buttered baking dish (I used a cast-iron scone pan, see photo). Place chorizo mixture on the bottom, then cheese, then pour egg mixture over top. Sprinkle with paprika, if desired.
  • Bake at 375 degrees for 20-40 minutes, depending on your pan and your oven. CHECK OFTEN as ovens vary. My cast iron scone pan only took 20 minutes!
  • Cook until slightly brown on top and eggs do not jiggle. Let set for 10 minutes. You might sprinkle extra green onions or chili flakes on top, if you like - get creative! Sliced black olives make a nice touch.

Nutrition Facts : Calories 359.1, Fat 30.5, SaturatedFat 15.3, Cholesterol 220.4, Sodium 607.3, Carbohydrate 4.5, Fiber 0.4, Sugar 0.9, Protein 16.9

POTATO AND CHORIZO MINI QUICHES



Potato and Chorizo Mini Quiches image

This little baked bite is very loosely based on the Spanish Tortilla, and not only is it dead simple to make, but the versatility of the technique allows this to be adapted to any occasion.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 55m

Yield 12

Number Of Ingredients 9

cooking spray
2 teaspoons olive oil
4 ounces Spanish chorizo sausage, finely diced
1 russet potato, peeled and finely diced
salt and freshly ground black pepper to taste
⅔ cup grated Manchego cheese, divided
8 large eggs
1 pinch cayenne pepper, or more to taste
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly coat 24 mini-muffin cups with cooking spray.
  • Heat olive oil in a skillet over medium-low heat. Cook and stir chorizo in the hot oil until golden brown, about 4 minutes.
  • Stir diced potato into chorizo; increase heat to medium and cook potatoes until tender, about 10 minutes. Season with salt and black pepper. Transfer to a plate lined with paper towels to drain.
  • Sprinkle 1 to 2 teaspoons of grated cheese in the bottom of each muffin cup. Top with 1 to 2 tablespoons chorizo mixture.
  • Beat eggs, cayenne pepper, and 1/2 teaspoon salt in a large bowl until combined. Pour egg mixture evenly into muffin cups. Lightly tap the pans to remove any air bubbles. Transfer to a baking sheet and top with any remaining cheese.
  • Bake in the preheated oven until eggs golden brown and just set, about 17 minutes.

Nutrition Facts : Calories 132.5 calories, Carbohydrate 3.8 g, Cholesterol 136.8 mg, Fat 9.3 g, Fiber 0.4 g, Protein 8 g, SaturatedFat 3.4 g, Sodium 361 mg, Sugar 0.7 g

CRUSTLESS SPICY CHORIZO QUICHE WITH CHEESE



Crustless Spicy Chorizo Quiche with Cheese image

Who needs crust when you've got this recipe? Our Crustless Spicy Chorizo Quiche with Cheese delivers a variety of rich flavors and a good amount of heat.

Provided by My Food and Family

Categories     Dairy

Time 1h10m

Yield 6 servings

Number Of Ingredients 6

1/2 lb. Mexican chorizo
1/2 cup chopped onions
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
5 eggs
1/2 cup milk
1-1/2 cups KRAFT Shredded Monterey Jack Cheese with Jalapeno Peppers

Steps:

  • Heat oven to 350ºF.
  • Crumble chorizo into large skillet. Add onions; cook and stir on medium-high heat 5 to 8 min. or until chorizo is browned and onions are tender. Set aside.
  • Microwave cream cheese in large microwaveable bowl on HIGH 30 sec.; whisk until creamy. Add eggs, 1 at a time, beating after each addition until blended. Whisk in milk. Add shredded cheese and chorizo mixture; mix well.
  • Pour cream cheese filling into 9-inch pie plate sprayed with cooking spray. Bake 40 to 45 min. or until knife inserted near center comes out clean.

Nutrition Facts : Calories 450, Fat 37 g, SaturatedFat 18 g, TransFat 1.5 g, Cholesterol 255 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 23 g

MINI CHORIZO QUICHES



Mini Chorizo Quiches image

Provided by Food Network Kitchen

Time 1h

Yield 24 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1/2 small onion, thinly sliced
1/2 red pepper, seeded and very thinly sliced
3 ounces Spanish chorizo, quartered lengthwise and thinly sliced
1 teaspoon dried oregano
2 cloves garlic, minced
4 large eggs
1/3 cup milk
1 tablespoon finely chopped cilantro leaves
1 teaspoon kosher salt
24 prepared mini-tart shells, baked

Steps:

  • Preheat the oven to 375 degrees F. Heat a medium skillet over medium heat and add the oil. When the oil is hot add the onion, red pepper, chorizo, oregano, and garlic. Cook, stirring frequently, until the pepper and onions are soft and brown, about 6 minutes. Cool.
  • Whisk the eggs, milk, cilantro, and 1 teaspoon salt together in a large liquid measuring cup or medium bowl.
  • Arrange the tart shells on a baking sheet and divide the chorizo filling evenly among the tart shells. Pour or spoon the custard mixture over the filling to fill the shells. Bake until the eggs are just set, about 15 minutes. Cool and serve.

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