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–+ servings
Photo of the thermomix cheesy chorizo. crustless quiche seen from above surrounded by scrunched greaseproof paper, on a colourful red tablecloth with a pattern of birds, doilies and flowers

Cheesy Chorizo Crustless Quiche (Thermomix and conventional instructions)

Maria Bravo
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Cuisine British, Spanish
Servings 4 people

Equipment

  • 1 Thermomix whichever model you have will do
  • 20 cm cake tin + baking paper + Thermomix
  • Greaseproof paper

Ingredients
  

  • 100 g mature cheddar cheese
  • 1 small onion
  • 1 courgette
  • 2

    carrots


     small or medium sized
  • 1 pinch salt
  • 2 twists black pepper mill
  • 4 large eggs
  • 20 g extra virgin olive oil
  • 100 g plain flour
  • 1 chorizo sausage of the cooking type works really well, 75 g to 100 g more or less, depending on your taste
  • 1 teaspoon baking powder

Instructions
 

  • Preheat the oven to 200º C / 190ºC in a fan oven / gas mark 6. Line the cake tin with the baking paper
  • Chop the 100 g mature cheddar cheese: 8 seconds, speed 7. Reserve half for step 5 and the other half for step 7.
  • Add to the bowl: 1 small onion (in chunks), 1 courgette + 2

    carrots


     with 1 pinch salt and 2 twists black pepper mill: 5 seconds, speed 5. Reserve in a different bowl to the cheese for step 6.
  • Do not wash the bowl, crack the 4 large 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.
  • Add the 100 g plain flour, 1 teaspoon baking powder and more or less half of the reserved cheese: 10 seconds, speed 3.
  • Slice the 1 chorizo sausage lengthways to get four strips and then slice into small pieces and add to the Thermomix bowl along with the reserved vegetables and the 20 g extra virgin olive oil: 10 seconds, speed 3.
  • Pour the mixture into the lined 20 cm cake tin, tap it a few times against the countertop for it to spread evenly, sprinkle the rest of the cheese over the top.
  • 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 hot or cold and will keep for 2-3 days. It will slice better if you leave it to stand for a while.
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