Blue Cheese and Chorizo Quiche - Quiche de Queso Azul y Chorizo
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
Barriobero Crianza 2019
£16.00
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.