Guilty pleasure quiche
serves 4 people as lunch
serves 2 people as supper
– 1 puff pastry
– 1/2 paprika (orange or red)
– 1/2 green paprika
– 3 cloves of garlic
– 1 red onion
– a few mushrooms
– one red pepper (without seeds)
– a table spoon of olive oil
– a tea spoon of dried origano
– one mozarella di buffala
– about 50 grams of grated grana padano cheese
– a piece of chorizo sausage without the skin (peel of the skin)
– 4 eggs
– a pinch of black pepper and salt
Note: Take the puff pastry out of the fridge about half an hour before starting and carefully role it out.
Preparing the dish
Preheat the oven for 20 minutes at 210°C. Place the pastry in a round baking tin and gently press it against the lower edge. Use a fork to create some air holes in the pastry. Let’s prepare the greens. Slice up the onion in to thin onion rings. Chop up the garlic and cut the paprika into small cubes. Quarter the mushrooms. Spread out all of the chopped up greens on the bottom of the pie. Then take the chorizo and cut it into small slices. Take a bowl, beat the eggs and add pepper and salt. Poor the egg mixture over the greens. With your hand, carefully shred the mozarella into small pieces and lay them on top of the greens. Grate the grana padano over the pie and finish off with the dried origano and the olive oil.
Place the quiche in the oven on the top shelf.
Tip: If the baking paper is hanging down, cut it back a bit, leaving only a small border. Careful! In case of contact with your oven, baking paper can easily catch fire!
The baking time can vary from 30 to 40 minutes. Frequently check up to make sure the pastry doesn’t burn. Now, before you start attacking the pleasure quiche… let it rest for a few minutes, that way the oil and the eggs will set and you will be able to slice the quiche better.
You might like the dish even more with a fresh side salad. Enjoy!