Chorizo Quiche Recipe With Cherry Tomatoes

A quiche like no other, full of flavours of smoky and slightly spicy Spanish Chorizo and small juicy tomato pockets! The cheesy, creamy filling and crisp shortcrust pastry base make the most delicious and filling winter weekend lunch! With a side of green salad, this Chorizo Quiche with Tomatoes is a true crowd-pleaser! 

Jump to:

• Ingredients and Substitutes
• Reader Review
• Make Your Own Shortcrust Pastry
• Method
• Storage And Making Ahead
• Recipe FAQs
• What To Serve With Chorizo Quiche?
• Other Tart and Pie Recipes
• The Best Chorizo Quiche with Tomatoes

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Last weekend we made Huevos Rancheros and Chicken and Chorizo Pasta and were then left with half a chorizo sausage. This could only mean one thing - making one of our favourite quiches!

I know quite a few people who don't particularly like quiche. But I don't know anyone who doesn't like this full-flavoured cheesy Chorizo Quiche.

Ingredients and Substitutes

• ready-rolled shortcrust pastry: you can make it with puff pastry too, but instead of freezing it first, I would blind-bake the case, lining it with foil and weighing it down with baking beans. Bake it for 10 minutes, then remove the pie weights and foil, and return to the oven for a further 4-5 minutes. 
• chorizo: chorizo is what makes this quiche, so I don't believe it is possible to find a good substitute for it without changing the flavour too much. 
• red onion: substitute with brown or white onion, or even a couple of shallots. 
• red onion chutney: try using sundried tomato paste or some chipotle paste for a spicy kick instead. 
• mature cheddar: for a truly Spanish quiche, use Manchego cheese instead.
• milk: for the creamiest, most indulgent result use full-fat milk.
• creme fraiche: whilst we prefer the recipe for quiche without double cream, you can substitute creme fraiche with double cream, if you wish. I find that using creme fraiche makes the quiche lighter. 
• eggs: must-have ingredient for the filling to set.
• cherry tomatoes: chorizo quiche with cherry tomatoes looks very pretty, but you can simply cut a large tomato into thin wedges. 
• green salad: we love it with a spinach or rocket salad with some balsamic dressing. 

You can find the ingredient quantities, detailed instructions and nutritional values in the recipe card at the bottom of the post. 

Make Your Own Shortcrust Pastry

To make a homemade buttery flaky pie crust, place 175g of plain white flour and a pinch of salt in a large bowl. Add 85g of cubed cold butter. Using your fingertips, rub the butter into the flour until the mixture looks like coarse breadcrumbs. You may also do this in a food processor or by using a pastry cutter. 

Add 2-3 tablespoon of cold water to the flour mixture: just enough to bind the mixture into a dough. Knead the pastry just enough to bring it together. 

Flatten the pastry out a bit (it will make it easier to roll out later), wrap in cling film (we highly recommend Kirkland Signature cling film) and place in the fridge for 20 minutes. You can then roll it out and carry on as you would with a ready-rolled shortcrust pastry. 

Method

Unroll the shortcrust pastry over a 20cm (8in) tart tin with a removable bottom (you also use a pie dish) and press the pastry onto the base and sides of the tin. Trim the excess dough with a sharp knife. Prick the base with a fork and pop the tin in the freezer for 20 minutes. This is a great way to pre-bake your pastry tart base without having to line your pastry with foil and weigh it down with baking beans.

In the meantime, preheat the oven to 180C. Cut your chorizo into small cubes and slice the red onion thinly. After 20 minutes of freezing, bake the tart case on the lower shelf for 15 minutes. 

Whilst the tart base is baking, fry the onion and small pieces of chorizo in a frying pan over medium-high heat, until the onion and chorizo are starting to brown for about 10 minutes. Place the chorizo on a plate lined with a couple of sheets of paper towel to absorb extra fat. 

When the quiche base is cooked, spread the red onion chutney on the base. Scatter the chorizo mixture on top. Then add the grated cheese. Arrange the halved tomatoes on top.

In a large mixing bowl, whisk together the eggs, milk and creme fraiche. Season with black pepper (I don't add salt, as chorizo and cheddar are salty enough for us). Pour egg  mixture into your quiche.

Carefully transfer your quiche into the oven, making sure the egg mixture doesn't spill over. 

TIP: If you are worried about spilling, before adding the custard mix, place your quiche onto an oven shelf. Then pour the mixture into it and carefully push the shelf into the oven. 

Cook for 30 minutes, or until the quiche is set and golden brown on top. Leave it to settle for 5 minutes before cutting into portions. Serve with your favourite green salad.

Storage And Making Ahead

To store chorizo quiche, let it cool to room temperature before wrapping it tightly with plastic wrap or aluminum foil. For refrigeration, place the wrapped quiche in an airtight container and store it for up to 3-4 days.

To freeze, first wrap it in plastic wrap, then in a layer of foil, and store it in a freezer-safe bag or container for up to 2-3 months. When ready to eat, thaw it in the refrigerator overnight and reheat in the oven.

It's also convenient to make chorizo quiche ahead of time, as it retains its flavour and texture well when stored properly.

Recipe FAQs

What To Serve With Chorizo Quiche?

Chorizo Quiche looks great on your brunch table as part of a larger spread or you may serve it for lunch or dinner with a nice green vegetable side dish. We love serving this rich and creamy quiche with: 

• Raw Courgette Ribbon Salad with Honey & Earl Grey Dressing
• Fried Tenderstem Broccoli with Garlic and Lemon (Garlic Broccolini)
• Sauteed Spring Greens With Lemon & Thyme

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Other Tart and Pie Recipes

If you have some chorizo left over, why not make our favourite Mexican cuisine-inspired breakfast - Huevos Rancheros? For other tarts and pies, have a look below - there are some of our most delicious recipes, using pastry: 

• Courgette & Whipped Feta Tart on Puff Pastry Base
• Cherry Tomato Tarte Tatin
• Tarte Flambée with Bacon and Asparagus
• Flammkuchen Pizza (Sour Cream Pizza)
• Sweet Potato & Kale Filo Tart