Pastry Pastry Savoury The Pastry Challenge

Chorizo, red pepper and cheddar quiches

I love a good quiche but I don’t seem to make them anywhere near often enough. By starting the new pastry challenge, I thought this would be a good excuse to finally make a quiche recipe for the blog. I also really fancied having cheesy chorizo quiches in my lunchbox for a couple of days last week. Normally if I’m making a quiche I will just make a single big one and cut it into slices but as I knew I wanted this to be for lunchboxes, I thought making them individually would be a better idea.

 

chorizo, red pepper and cheddar quiche

 

I didn’t realise until I started reading more recipe books a few years ago that quiches are supposed to be made with cream and milk as my Mum always made hers with only milk and that’s what I’ve done here. My Mum also doesn’t blind bake her pastry for quiches but I do as I always seem to end up with a soggy bottom otherwise. I’m not quite sure how she does it and still gets a perfect result, one day I will master the art.

 

quiche2_1

 

I mentioned in my last post on pastry for my pear and vanilla pies that I don’t usually rest my pastry in the fridge. I did this time as I was making the quiches after work one night so I took the chance to quickly make the pastry and pop it in the fridge before sitting down to eat, then going back in the kitchen afterwards. I now know that I do need to rest my pastry more often as it did have a better texture this time.

 

quiche3

 

Chorizo, red pepper and cheddar quiches
 
Prep time
Cook time
Total time
 
Individually portioned quiches, perfect for popping into a lunchbox or taking on a picnic.
Author:
Recipe type: lunch
Serves: 6
Ingredients
For the pastry:
  • 100g cold butter, cubed
  • 200g plain flour
  • 3 tbsp cold water
For the filling:
  • 1 tbsp oil
  • 2 chorizo cooking sausages, approx 100g, diced
  • 1 medium onion, chopped
  • 1 red bell pepper, diced
  • 65g vintage cheddar, diced
  • 250ml whole milk
  • 3 eggs
  • ½ tsp dried thyme
  • freshly ground black pepper
Method
  1. Make the pastry by adding the butter and flour to a food processor and pulsing until you get a breadcrumb texture, then add the water and pulse again until the pastry starts coming together. Turn off the machine and bring the dough together into a ball using your hands, wrap in clingfilm and chill in the fridge for half an hour. If you want to make the pastry by hand, rub the butter into the flour until you get the breadcrumb texture, then work in the water using a round bladed knife and use your hands to bring together into a ball of pastry, wrap and chill as above.
  2. Preheat the oven to 200C and remove the pastry from the fridge. Divide it into 6 equal pieces and roll each one out into a circle approximately 15cm in diameter about 3-4mm thickness and use to line 6 x 10cm tart tins leaving some pastry overhanging as it will shrink slightly in the oven.
  3. Line the pastry cases with foil or greaseproof paper and fill each one with a handful of baking beans then blind bake for 15 minutes. Remove the baking beans and bake for a further 3-5 minutes until the pastry cases are lightly golden. Take them out of the oven and set aside whilst you get the filling ready.
  4. Whilst the pastry cases are in the oven you can make the filling. Heat the oil over a medium heat in a frying pan and add the diced chorizo. Fry for a few minutes until the chorizo is lightly coloured all over and it has started to release it's oil. Remove the chorizo from the pan using a slotted spoon and place into a bowl.
  5. Next add the onion to the pan and reduce the heat slightly. Cook the onion in the chorizo infused oil for 5 minutes until starting to soften then add the pepper and cook for a further 5 minutes until the pepper is also softened then remove the pan from the heat.
  6. In a measuring jug, whisk together the eggs and milk and season with black pepper and the dried thyme. I don't add salt as I think the chorizo and cheese add enough salt to the quiches.
  7. Divide the onions and peppers between the pastry cases then sprinkle over the chorizo and cheddar trying to get an even amount in each one. Pour the egg and milk mixture over the filling and then bake the quiches for 15 minutes until golden on top and cooked through. Test one with a knife and there should be no wetness.
  8. Leave the quiches to cool in their tins then carefully remove them and trim the edges of the pastry to neaten them up. I have silicone tart cases so I left mine to go completely cold before attempting to remove them so they wouldn't break whilst attempting to unmould. If you have metal tins with loose bottoms then you can probably remove them whilst they are still fairly warm.

 

When I packed a quiche for my lunchbox I included a generous handful of crudites as well because I think a quiche always works well with some kind of salad and this is the easiest option for a packed lunch. The fresh crunchy veg also provides a nice contrast to the fairly rich chorizo and cheddar filling.

 

quiche4

 

 

This is my first entry into the brand new pastry challenge that I am running with Lisa from United Cakedom. I’m also linking up with Bake of the WeekCook Blog Share, Recipe of the Week and Dom from Belleau Kitchen’s brand new Simply Eggcellent challenge.

pastry_challenge Bake-of-the-weekCookBlogSharesimplyeggcellent_logo1

 

 

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More quiche recipes from the web

Ham & vegetable mini quiches

Cheese & onion quiche with fennel seeds

Broccoli & blue stilton quiche

Courgette, blue cheese & cherry tomato quiche

Quiche lorraine with slow cooked pulled gammon

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25 Comments

  • Reply
    Alice Megan
    March 7, 2015 at 8:40 pm

    These sound delicious and what a novel lunch idea!

  • Reply
    hannah
    March 7, 2015 at 10:05 pm

    These look great for a lunchtime snack

  • Reply
    Dom
    March 8, 2015 at 1:35 pm

    Your mums quiches sound just like my mums quiches!! I use all kinds of cheeses and creams now. Cottage cheese works really well. Yours looks absolutely stunning and just like Spring on a plate. Thanks so much for entering it into my Simply Eggcellent link up xx

    • Reply
      Jen
      March 9, 2015 at 9:44 pm

      Not heard of cottage cheese in a quiche before, sounds good though. Will have to start experimenting more and break away from Mum’s traditional methods!

  • Reply
    Dannii @ Hungry Healthy Happy
    March 8, 2015 at 6:53 pm

    I love quiche- it reminds me of summer, as it is picnic food. I love that this has chorizo in it.
    Dannii @ Hungry Healthy Happy recently posted…Comment on Happiness Is…… by JustineMy Profile

    • Reply
      Jen
      March 9, 2015 at 9:45 pm

      I’m looking forward for warm enough weather to enjoy these on a picnic 🙂

  • Reply
    Margot @ Coffee & Vanilla
    March 8, 2015 at 7:13 pm

    Those look delicious Jen, would make great picnic snack now when days are getting warmer 🙂
    Margot @ Coffee & Vanilla recently posted…Chunky Potato & Kale Soup – Dairy Free and Gluten Free with Vegetarian or Vegan OptionMy Profile

    • Reply
      Jen
      March 9, 2015 at 9:49 pm

      Thanks Margot, perfect for lunchboxes too while we wait for summer 🙂

  • Reply
    Lucy @ BakingQueen74
    March 8, 2015 at 9:43 pm

    These quiches look so tasty, chorizo is lovely and I bet this was a great lunch.
    Lucy @ BakingQueen74 recently posted…Creme Egg Chocolate Ganache TartMy Profile

    • Reply
      Jen
      March 9, 2015 at 10:09 pm

      I was really happy with how well they turned out 🙂

  • Reply
    Camilla
    March 9, 2015 at 9:41 am

    Fab post Jen, your photographs are looking fabulous:-)
    Camilla recently posted…Oxo Good Grips Spring Clean Giveaway worth £68My Profile

    • Reply
      Jen
      March 9, 2015 at 10:12 pm

      Thanks Camilla, I’m gradually getting better at taking photos and really happy with these ones 🙂

  • Reply
    Alison
    March 9, 2015 at 12:38 pm

    These look lovely. I never rested my pastry but it has been in the fridge so my theory was that was good enough. I will try that tip next time
    Alison recently posted…Goats’ Cheese Mediterranean QuicheMy Profile

    • Reply
      Jen
      March 9, 2015 at 10:13 pm

      Thanks Alison. I don’t normally bother resting but I think now I’ve noticed a difference I will have to stop being lazy and do it more often.

  • Reply
    Ciara (My Fussy Eater)
    March 9, 2015 at 9:18 pm

    These look lovely. I absolutely love chorizo so its right up my street!
    Ciara (My Fussy Eater) recently posted…Ikea Stenstorp Kitchen TrolleyMy Profile

    • Reply
      Jen
      March 9, 2015 at 10:14 pm

      Chorizo is amazing stuff 🙂

  • Reply
    Richard
    March 10, 2015 at 7:04 am

    I love Quiche, never made my own pastry though so that may be a challenge but fab recipe, found you through #RecipeOfTheWeek.
    Richard recently posted…Chicken, Pek, Leek and Sage Leftover PieMy Profile

  • Reply
    Emily Leary
    March 10, 2015 at 12:09 pm

    They look delicious and great for the whole family – fab!
    Emily Leary recently posted…Banoffee éclairs (John Lewis COOK Edition recipe)My Profile

  • Reply
    Jude
    March 10, 2015 at 2:02 pm

    What a tasty sounding recipe, and the quiches are a perfect lunchtime size. I agree that resting pastry really helps, I usually make some then walk the dog, by which time it’s fully rested.

  • Reply
    Lucy @SupergoldenBakes
    March 10, 2015 at 9:37 pm

    I do love quiche but I never make it myself… these look delicious and I now my husband and daughter would love them. Thanks for linking to #CookBlogShare – love the new site!
    Lucy @SupergoldenBakes recently posted…Cherry Vanilla Red Nose Day CupcakesMy Profile

  • Reply
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    March 11, 2015 at 2:28 pm

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    Helen at Casa Costello
    March 17, 2015 at 4:48 pm

    Cor, these look good – I would love someone to bake me some of these. Mini quiches are the best! A belated thank you for joining in with #Bakeoftheweek – Great to have you part of the gang! x
    Helen at Casa Costello recently posted…The Costellos try JUST EAT TakeawaysMy Profile

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