Blue Cheese and Chorizo Quiche - Quiche de Queso Azul y Chorizo

My son and I have been experimenting with some of the ingredients available to us and he produced this fabulous quiche out of nowhere the other evening. I managed to get him to write down how he made it and can now share it with you all. Its really simple and has some cheat steps (like using bought pastry) but the end result is something that is wholesome and comforting. And its just as good cold the day after.

Serves 6

minutes

Ingredients

1 pack Frozen shortcrust pastry

3 large Eggs

220g Arbizu Chistorra Picante Sausage

100g Valdeon Picos Blue cheese

100g Goats Cheese, soft and crumbly is best

1/2 jar, 150g Piquillo Peppers

1 medium sized Onion

300ml Double cream

100ml Milk

4 - 5 Spring Onions, chopped

Salt and pepper to taste

You May Also Need

Goes Well With

Barriobero Crianza 2019

£16.00

Directions

1.Grease an 8" flan dish, roll out the pastry and line the dish. You may wish to blind bake in order to avoid a soggy bottom!

2.Dice and fry the chorizo on a medium heat (no oil is required) until it is rendered and slightly crispy.

3.Dice and add the onion to the chorizo, fry until softened.

4.Crumble up the Picos Blue and goats cheese and set aside. Finely chop the spring onions and set aside. Slice the peppers into 1-2 cm chunks.

5.Whisk up the eggs, cream and milk until all combined.

6.Combine the chorizo onion mix, cheese, spring onion and and gently mix together. Season with salt and pepper.

7.Pour the mix into the pastry case and cook in an oven at 180 C for 35 minutes or until golden. The mix should not be runny in the centre but should wobble and be nice and gooey in the middle.

8.Leave to rest for 10 minutes, remove from flan case and serve with a nice green or tomato salad.