Here's an Uncensored, Frank, and Straightforward Recipe for a Spanish-Inspired Quiche
Baked pie with Spanish sausage and red peppers
Take a spin with this rip-roaring Spanish Chorizo and Bell Pepper Quiche recipe that'll leave your taste buds begging for more. Inspired by a dish that headlined a Madrid restaurant for a whopping 25 years, this cheeky concoction can serve as both a zesty starter or a hearty main course with a litter of salad or spread out buffet-style.
- Servings: 8 gluttonous souls
- Time to Prep and Cook: 2 hours in total, with 15-20 minutes of active cooking time
Connecting the Flavors:
This ain't no run-of-the-mill quiche, folks. We're gonna stamp some Spanish flair on it with spicy Spanish chorizo and bell peppers, all tucked snugly within a buttery pie crust.
Ingredients (8)
- Crust
- 500 grams of pre-made or home-rolled pie dough (no judgments here)
- Filling
- 500 grams of fresh Spanish sausage (chorizo), chucked out the cured variety in this instance
- 2 large red bell peppers - chopped into small, petite pieces
- 2 eggs - scrambled and cracked open
- 3 yolks from a couple of eggs - reserve the rest for other egg-cessive endeavors
- 150 milliliters of whole milk - nourishes the filling to perfection
- 150 milliliters of heavy cream - adds some decadent creaminess
- Salt and pepper to taste - customize the flavor to your liking
Instructions
- Get the pie crust baked and feeling pumped. Preheat that oven to a toasty 200 degrees centigrade. Line the pie crust with foil and toss some weights in there to prevent it from puffing up. Pop it in the oven and cook for about 20 minutes. After the time's up, strip off the foil and give the crust a quick layer of beaten egg to set it apart. Let it bake for another 5 minutes or so until it's golden brown. Get it out of the oven and get ready for the meaty, peppery filling.
- Release the chorizo from their casings and chop the meat into freakin' small pieces. Perform a similar dismemberment on the chopped bell peppers. Sauté the chorizo and peppers in a hot skillet until the peppers are wonderfully, tenderly cooked. Remove them from the skillet and drain as much of the grease as humanly possible to leave the filling less guilty and more delicious.
- Beat the eggs, yolks, milk, cream, salt, and pepper into a smooth mixture that'll seal the deal. Set that to the side, ready for action.
- Stash the chorizo and pepper mixture into the crust. Pour the egg and cream mixture on top. Slide the quiche into the oven once more and let it bake for approximately 45 minutes in a lazy, slow oven that's set to 150 centigrade. When the center is set, yank it out and enjoy.
There ya have it – an easy-peasy Spanish Chorizo and Bell Pepper Quiche recipe that'll make you feel like Don Alberto, former owner of La Gamella restaurant in Madrid. Let your innards dance with glee!
- For enhanced flavor, consider using pre-made or home-rolled pie dough ('gamella') made from fresh Spanish sausage ('chorizo') instead of the cured variety, perfection for the pie crust ('crust') in the Spanish Chorizo and Bell Pepper Quiche recipe.
- This recipe provides a handy tip for nutrition-conscious individuals, drain as much of the chorizo grease as possible during the sauté process to create a less guilty and more delicious filling for the Spanish Chorizo and Bell Pepper Quiche.
- You'll find that this Spanish Chorizo and Bell Pepper Quiche recipe is not only easy-peasy to follow, but it'll also leave your taste buds singing with joy, making it a handy addition to your collection of nutrition-focused, Spanish-inspired recipes.
