Not for the fainthearted this one! Rich and fatty but totally delicious, this quiche is the ultimate weekend caprice or cheat day delight (whichever works for you 😉 ). Check it out!
Nutrition stats: 490kcal / 28.75g carbs / 34g fat / 17g protein
Spanish quiche
Servings: 8 slices
Calories: 490kcal
Equipment
- Pie/ quiche pan with removable bottom
- Pie weights
Ingredients
Base
- 500 g pie crust at room temperature
- 150 g diced cured ham 5% fat
- 80 g sliced chorizo
- 80 g low fat grated cheese 16% fat
- 65 g diced bacon 19% fat
- 30 g pitless kalamata olives
- 2 roasted bell peppers
- 1/2 yellow onion
Filling
- 200 g low fat sour cream 10% fat
- 150 ml low fat heavy cream 15% fat
- 3 free-range eggs
- 1 spring onion
Instructions
Prebaking the crust
- Start the oven to preheat at 200°C.
- Lay the crust in the pie/ quiche pan, gently press the crust against the pan's walls and bottom, then trim the excess crust that exceeds the pan walls.
- Use a fork to puncture the crust here-and-there to allow a proper baking.
- Lay a parchment paper on top of the crust, then add the pie weights on the parchment paper.
- Bake the crust for 18 minutes, then remove the weights – at this time, the sides will be cooked and the bottom will still be wet.
- Bake the crust without the parchment paper or the weights for 5-10 minutes at 220°C. The bottom should be also cooked by this time.
- Remove from the oven and leave to cool down until you prepare the other ingredients.
Preparing the filling
- Fry the chorizo slices in a non-stick pan, remove from the pan onto paper towels, then drain all the liquid fat that accumulated in the pan.
- Thinly slice the onion half and roast the slices in the pan, remove them in a bowl.
- Slightly fry the diced cured ham in the same pan, remove then in a bowl.
- Dry with paper towels the roasted pepper, then slice as you like.
- Cut in half the pitless olives.
- Add the ingredients one by one on top of the baked crust, then add the grated cheese at the end.
- Prepare the liquid mix by beating the eggs in a bowl, then adding the sour cream, the heavy cream and the thinly sliced spring onion. Season with salt and pepper to taste (be aware that the bacon is already salted).
- Add the liquid composition with a ladle on top of the ingredients you added over the pie crust. Don't rush the process and make sure it is evenly distributed.
Final bake
- Bake the obtained quiche for 30 minutes at 190°C.
- Leave to cool down completely on a cooling rack (not in the pie pan!) before slicing.
- Slice in half, then in quarters, then each quarters one more time in half to obtain 8 slices in the end.
- Have fun and enjoy!
can you freeze this !