Tuesday, 17 June 2014

Chorizo and sweet potato quiche

I was supposed to be making a chorizo, sweet potato and egg salad for hubby's tea, but decided to put all the ingredients together to make a quiche instead. 

I figured the spicy chorizo we got from tesco should pair nicely with the sweet potatoes we have in and I also thought it would be nice to put onion in too (as I'm a huge fan of using onions to add and enhance flavours).

You can of course buy the pastry but as it's only two ingredients, it's easy enough to make your own.

190g plain flour
100g butter or margarine 

2 sweet potatoes
1 tsp smoked paprika
1 tbsp vegetable oil
1 small onion
100g of chorizo (better to buy a sausage but I guess the ready sliced would be fine)
5 eggs
200ml milk
1 tbsp cream cheese

Make the pastry by combining the flour and butter together in a food processor. Add 4 tsps of cold water until a dough is formed. Turn out and roll out so it's big enough to fill the tin, then line the flan/quiche tin with the dough, prick with a fork and put into the fridge to rest for 10-15 minutes.

Meanwhile chop the sweet potato into small chunks and place in a roasting tin. Drizzle over 1tbsp of the oil and add the paprika then mix and cook at 190/170c fan for 15 minutes. Leave to cool on the side.

Slice the onion and cook on a low heat with the rest of the oil until softened. Leave to cool on the side.

Now line the pastry case with foil or greaseproof paper and fill with baking beans (I use dried lentils). Cook in the oven for 10-15 minutes (don't let it brown), remove the baking beans and cook for a further 5 minutes.

Chop up the chorizo (I sliced it). 
Mmmmm chorizo 

Beat together the eggs, milk and cream cheese with salt and pepper. Place the chorizo on the bottom of the pastry case, add the cooked onion followed by the sweet potato. Pour over the egg mixture and bake for approximately 25 minutes until the wobble in the middle has almost gone. Leave to cool a little before serving. Serve warm with salad or cold as a lunchtime treat

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