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!
Last weekend we made Huevos Rancheros for a lazy Saturday brunch 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 Tart.
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 beans and foil, and return to the oven for further 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 look 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.
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Make Your Own Shortcrust Pastry
Place 175g of plain white flour and a pinch of salt in a large bowl. Add 85g of cubed butter. Using your fingertips, rub the butter into the flour until the mixture looks like coarse breadcrumbs. Add 2-3 tbsp of cold water: 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.
How to Make The Best Chorizo Quiche?
Unroll the shortcrust pastry over a 20cm (8in) tart tin and press the pastry onto the base and sides of the tin. Trim the excess pastry with a knife. Prick the base with a from 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 cubed chorizo in a frying pan, until the onion and chorizo are starting to brown for about 10 minutes.
When the quiche base is cooked, spread the red onion chutney on the base. Scatter the onion and chorizo on top. Then add the grated cheese. Arrange the halved tomatoes on top.
In a bowl, whisk together the eggs, milk and creme fraiche. Season with pepper (I don’t add salt, as chorizo and cheddar are salty enough for us). Pour this 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. Leave it to settle for 5 minutes before cutting into portions. Serve with your favourite green salad.
People Also Asked
There are two main elements in any traditional quiche: crispy pastry and flavoursome filling. The former can be achieved by either freezing the pastry and blind baking it first. The latter is about quality ingredients and egg to milk/creme fraiche ratio.
The way we avoid soggy bottom involves two stages. Whether or not you are using a shop-bought shortcrust pastry, the secret to the crispy tart case is to line the tart tin with the pastry, prick the base with a form and place it in the freezer for 20 minutes to firm up. This stage prevents the pastry from shrinking too much too quickly in the oven and also lets you blind-bake without using baking beans. After freezing, we blind-bake the pastry case for 20 minutes before adding the filling.
EXTRA TIP: If you don’t want to freeze the pastry, there’s another way to ensure a crispy base. Once you lined your tart tin with the pastry and pricked the base with a fork, brush the bottom with lightly whisked egg white. Then leave the egg white to dry out. This will create a barrier between the filling and the pastry, ensuring that the filling doesn’t seep into the base. Using this method, I would encourage you to use baking beans for blind baking, as the sides will not be cold enough and may collapse inwards.
The egg/dairy ratio matters most when it comes to a perfectly set quiche. If your quiche didn’t set it is most likely due to not enough eggs used in the custard. If you are making your quiche with extra moist ingredients (like blanched spinach), you may want to remove excess moisture before adding them to the filling too. As a general rule, we use a ratio of 1 egg to 130ml of milk/cream.
What To Serve With Chorizo Quiche?
A nice green vegetable side dish will go beautifully with this rich and creamy quiche. We love serving it 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
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 savoury recipes, using pastry:
- Courgette & Whipped Feta Tart on Puff Pastry Base
- Tarte Flambée with Bacon and Asparagus
- Sweet Potato & Kale Filo Tart
The Best Chorizo Quiche with Tomatoes
- 250 g ready-rolled shortcrust pastry
- 100 g chorizo cubed
- 1 small red onion thinly sliced
- 2 tbsp red onion chutney
- 100 g mature cheddar grated
- 130 ml milk
- 130 g creme fraiche
- 2 large eggs
- 90 g cherry tomatoes halved
- green salad to serve
- Unroll the shortcrust pastry over a 20cm tart tin and press the pastry onto the base and sides of the tin. Trim the excess pastry with a knife. Prick the base with a from and pop the tin in the freezer for 20 minutes.
- Preheat the oven to 180°C. Bake the tart case on the middle shelf for 15 minutes.
- In the meantime, fry the onion and cubed chorizo in a frying pan, until the onion and chorizo are starting to brown for about 10 minutes.
- When the quiche base is cooked, spread the red onion chutney on the base. Scatter the onion and chorizo. Then add the grated cheese. Arrange the halved tomatoes on top.
- In a bowl, whisk together the eggs, milk and creme fraiche. Season with pepper (I don't add salt, as chorizo and cheddar are salty enough for us). Pour this mixture into your quiche.
- Carefully transfer your quiche into the oven, making sure the egg mixture doesn't spillover.
- Cook for 30 minutes, or until the quiche is set. Leave it to settle for 5 minutes before cutting into portions. Serve with your favourite green salad.