Recipe Pumpkin and chorizo quiche : Easy, Special and Delicious
Recipe Pumpkin and chorizo quiche : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.
On this page of the website you will read the recipe Pumpkin and chorizo quiche. This Recipe Pumpkin and chorizo quiche : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Pumpkin and chorizo quiche was necessary 15m, cook 1h 25m and serving 6. Attention: allergies Contains gluten, milk, soy, sesame and egg.. Without having to wait long, let's just check the Recipe Pumpkin and chorizo quiche
Homemade from scratch, this shortcrust pastry quiche makes a wonderful winter dish, with roast pumpkin and chorizo.
Thank you for reading this Recipe Pumpkin and chorizo quiche : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Pumpkin and chorizo quiche with your social media like IG, FB and WhatsApp.
On this page of the website you will read the recipe Pumpkin and chorizo quiche. This Recipe Pumpkin and chorizo quiche : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Pumpkin and chorizo quiche was necessary 15m, cook 1h 25m and serving 6. Attention: allergies Contains gluten, milk, soy, sesame and egg.. Without having to wait long, let's just check the Recipe Pumpkin and chorizo quiche
Homemade from scratch, this shortcrust pastry quiche makes a wonderful winter dish, with roast pumpkin and chorizo.
12 Ingredients
1 chorizo sausage, coarsely chopped
60g baby spinach leaves, shredded
100g fetta, crumbled
6 Coles Australian Free Range Eggs, lightly whisked
1/3 cup (80ml) thickened cream
1/4 cup (60ml) milk
Baby rocket leaves, to serve
Shortcrust pastry
1 1/2 cups (225g) plain flour
125g chilled butter, chopped
1 Coles Australian Free Range Egg yolk
1 tbsp chilled water
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7 Method Steps
To make the shortcrust pastry, place the flour and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and water and process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.
Meanwhile, preheat oven to 200°C. Line a baking tray with baking paper. Arrange the pumpkin over the lined tray. Spray with olive oil spray. Bake for 20-25 mins or until tender. Set aside to cool slightly.
Cook the chorizo in a medium frying pan over medium heat for 5 mins or until light golden. Transfer to a plate lined with paper towel.
Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 24cm (base measurement) round fluted tart tin with removable base with the pastry. Use a small sharp knife to trim the edges. Discard excess pastry. Place in the fridge for 15 mins to rest.
Line the pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove the paper and weights and bake for 10 mins or until light golden. Remove from oven. Reduce heat to 150°C.
Arrange the pumpkin, chorizo, spinach and fetta over the base of the pastry case. Whisk the egg, cream and milk in a medium bowl. Season well. Pour over the pumpkin mixture in the pastry case. Place on a baking tray. Bake for 30-35 mins or until the centre of the quiche is just set.
Cut into wedges. Serve warm or at room temperature with rocket.
Did you make this?
Thank you for reading this Recipe Pumpkin and chorizo quiche : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Pumpkin and chorizo quiche with your social media like IG, FB and WhatsApp.
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