You know I love chorizo, right? I also love using up ingredients, a bit of thriftiness and not throwing much away. A crustless quiche such as this one is quick to make, can use up a lot of what you may have in the fridge and is very versatile as you can add the ingredients you fancy. If, like this Cheesy Chorizo Crustless Quiche, you make it in a cake tin, it will look beautiful when you have guests or you need to take something to someone’s house but don’t have much time in your hands. It even allows you to get ready while it’s in the oven and it will cool down on the way to theirs.
I call this crustless quiche but you could also call it omelette or frittata. I’ve blogged a few similar recipes before, like this Thermomix Crustless Quiche and these Thermomix Savoury Ham Hock Egg Muffins.
– 1 small onion
– 1 courgette (ok as I write this courgettes are in a bit of a crisis so feel free to skip!)
– 2 small-medium carrots
– Pinch of salt
– A couple of twists of the black pepper mill
– 4 large eggs
– 20 g extra virgin olive oil
– 100 g plain flour
– 1 teaspoon baking powder
20 cm cake tin + baking paper + Thermomix
1. Preheat the oven to 200º C / 190ºC in a fan oven / gas mark 6. Line the cake tin with the baking paper
2. Chop the cheddar: 8 seconds, speed 7. Reserve.
3. Add to the bowl: onion, courgette + carrots with a pinch of salt and a couple of twists of pepper: 5 seconds, speed 5. Reserve in a different bowl to the cheese.
4. Do not wash the bowl, crack the eggs into a bowl (not directly into the Thermie bowl just in case bits of shell fall in) then add to the Thermomix bowl: 10 seconds, speed 5.
5. Add the flour, baking powder and more or less half of the reserved cheese: 10 seconds, speed 3.
6. Slice the chorizo lengthways to get four strips and then slice into small pieces and add to the Thermomix bowl along with the reserved vegetables and the olive oil: 10 seconds, speed 3.
7. Pour the mixture into the lined 20 cm cake tin, tap it a few times for it to spread evenly, sprinkle the rest of the cheese over the top and place in the centre of the preheated oven for 15-20 minutes. Like with a cake, if a skewer comes out clean after piercing the centre, it’s done. Let it cool down a bit. You can eat it hold or cold and will keep for 2-3 days. It will slice better if you leave it to stand for a while.
1. Grate the cheddar. Reserve.
2. Finely chop the onion, courgette + carrots and season a pinch of salt and a couple of twists of the black pepper mill. Don’t chop the veg too small if you want a bit of crunch. Reserve in a bowl.
3. Slice the chorizo lengthways to get four strips, then slice into small pieces, reserve in the bowl with the vegetables.
4. Beat the eggs and mix in the flour, baking powder and more or less half of the reserved cheese.
5. Add the chopped vegetables and the chorizo to the egg mix and mix in well, stir in the olive oil.
6. Pour the mixture into the lined 20 cm cake tin, tap it a few times for it to spread evenly, sprinkle the rest of the cheese and place in the centre of the preheated oven for 15-20 minutes. Like with a cake, if a skewer comes out clean after piercing the centre, it’s done. Let it cool down a bit. You can eat it hold or cold and will keep for 2-3 days. It will slice better if you leave it to stand for a while.
As usual, if anything doesn’t make sense, you know where to find me!
Maria
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