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Pumpkin and chorizo quiche recipe
Pumpkin and chorizo quiche recipe
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Prep Time:
15 minutes
Cook Time:
85 minutes
Total Time:
100 minutes
Delicious homemade shortcrust pastry quiche filled with roasted pumpkin and flavorful chorizo, perfect for cozy winter meals.
Ingredients:
  • 300g Kent pumpkin, cut into 3cm pieces
  • 1 chorizo sausage, coarsely chopped
  • 60g baby spinach leaves, shredded
  • 100g fetta, crumbled
  • 6 Free Range Eggs, lightly whisked
  • 80ml thickened cream
  • 60ml milk
  • Baby rocket leaves, to serve
  • 225g plain flour
  • 125g chilled butter, chopped
  • 1 Free Range Egg yolk
  • 20.00 gm chilled water
Instructions:
  • For the shortcrust pastry, combine flour and butter in a food processor until mixture resembles fine breadcrumbs. Add egg yolk and water, process until dough just comes together. Then, gently knead on a floured surface until smooth. Shape into a disc, cover with plastic wrap, and refrigerate for 30 mins.
  • Preheat your oven to 200°C. Line a baking tray with parchment paper. Spread out the pumpkin on the tray, then give it a quick spray of olive oil. Bake for 20-25 minutes until the pumpkin is soft. Let it cool for a bit before using.
  • Fry the chorizo in a medium pan over medium heat until light golden, about 5 mins. Remove and drain on a paper towel-lined plate.
  • On a lightly floured surface, roll the pastry into a 3mm-thick disc. Gently place the pastry into a 24cm round fluted tart tin with a removable base, and trim the edges with a small sharp knife. Remove any excess pastry. Chill in the fridge for 15 minutes.
  • 1. Place baking paper over the pastry and weigh it down with pastry weights or rice. Bake for 10 minutes until light golden brown. Remove the paper and weights and continue baking for an additional 10 minutes or until golden brown. Take out of the oven and reduce the heat to 150°C.
  • Layer the pumpkin, chorizo, spinach, and feta on the pastry base. Combine egg, cream, and milk in a bowl, season, then pour over the filling. Place on a baking tray and bake for 30-35 minutes until the quiche sets in the center.
  • Cut the dish into wedges and serve it warm or at room temperature alongside some fresh rocket.

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