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Meat, Busy evenings

Chorizo and bell pepper quiche with salad

Chorizo and bell pepper quiche is a savory tart filled with browned chorizo, soft bell peppers and an egg and cream custard, served with a salad. It serves 4 in 55 minutes, easy level, for about €2.20 per serving. The key is precooking the crust and searing the chorizo before folding it into the filling.

Tonight, a colorful quiche with chorizo, soft peppers and a hint of paprika, served with a crisp salad.

Chorizo and bell pepper quiche with salad
Total time
55 min
Difficulty
Easy
Cost per person
€2.20
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

This quiche tastes like chorizo that has had time to release its paprika red oil, with bell peppers that soften slowly in that same oil. The crust stays crisp because it gets a head start in the oven before the filling goes in, and the egg and cream custard holds everything together without drowning the flavors. Shredded emmental melts lightly on top for just a bit of stretch.

This is a weeknight quiche, the kind you slide into the oven while tidying the kitchen, then serve with a simply dressed green salad. Kids tend to like it because mild chorizo isn't spicy and the peppers turn completely tender as they cook. It also works well on a Sunday evening with the whole family around the table.

The ingredients

4 people

Dairy

  • Shortcrust pastry 1
  • Eggs 3
  • Heavy cream 20 cl
  • Milk 10 cl
  • Shredded emmental 60 g

Butcher

  • Mild chorizo 120 g

Fruits and vegetables

  • Red bell pepper 2
  • Onion 1
  • Lettuce 1

Pantry

  • Sweet paprikaoften in the pantry 1 tsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Roll out the pastry into a pan, prick it with a fork and precook it at 180°C. 10 min

    Precooking the crust keeps it crisp even with a moist filling.

  2. Cook the onion and sliced peppers in a tablespoon of oil until tender. 12 min

    Cover and cook for five minutes, they soften in their own juices.

  3. Add the thinly sliced chorizo and the paprika, and let it brown for a minute.

    Remove the chorizo skin if it's tough.

  4. Beat the eggs with the cream, milk, salt and pepper, spread the filling over the crust, pour over the custard and scatter with emmental.

    Go light on the pepper, the chorizo is already well seasoned.

  5. Bake at 180°C until golden, and serve with a salad dressed in oil and vinegar. 30 min

    The vinegar in the salad balances the richness of the chorizo.

Our tips to get it right

  • Drain the peppers well after cooking if a lot of liquid has built up, otherwise the filling will make the crust soggy.
  • Pick mild chorizo sliced thin rather than diced, it crisps faster and spreads its flavored oil more evenly.
  • Let the quiche rest for five minutes out of the oven before slicing, it holds together better and cuts cleanly.

The variations

  • Swap the chorizo for smoked bacon lardons for a more classic version, keeping the same amount of paprika for color.
  • For a vegetarian version, skip the chorizo and add sliced mushrooms cooked with the peppers, keeping the paprika.
  • For a quicker kid friendly version, cut the chorizo and peppers into very small pieces and use half the paprika.

What to serve it with

  • Crisp green salad
  • Glass of fresh tomato juice
  • Chilled cucumber soup in summer

Storage

The quiche keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once baked, in individual slices. Reheat it in the oven rather than the microwave so the crust stays crisp.

Questions about this dish

Can you make this quiche ahead of time?

Yes, you can bake it the day before and reheat it in the oven before serving. The crust stays crisp if you precook it well at the start.

Can you use puff pastry instead of shortcrust?

Yes, it works very well and gives a lighter, crispier result. Precook it for a few minutes too before adding the filling.

Is mild chorizo really okay for kids?

Yes, mild chorizo isn't spicy, the paprika is what gives it color and a light smoky taste. You can cut back on the paprika even more if needed.

Can you freeze this quiche?

Yes, once baked and cooled, it freezes well in individually wrapped slices. Thaw in the fridge, then reheat in the oven.

How long does it take to make a chorizo and bell pepper quiche with salad?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chorizo and bell pepper quiche with salad?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chorizo and bell pepper quiche with salad cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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