Seville Quiche
Transport your taste buds to sunny Spain with this vibrant and savory Seville Quiche, a show-stopping dish that’s as flavorful as it is beautiful. Featuring a buttery homemade crust and a rich filling of creamy eggs, grated Manchego cheese, and diced chorizo, this quiche is elevated with the bright zest of fresh orange and the briny pop of black olives. Sweet red bell peppers and aromatic parsley add bursts of color and freshness, making this recipe perfect for brunch, lunch, or even dinner. The blend of Spanish-inspired ingredients and artisanal techniques—like blind baking the crust to perfection—ensures a crisp, flaky base for the decadent filling. Pair it with a crisp green salad for a Mediterranean twist on your next meal or serve it as the centerpiece of any gathering. Ready in just over an hour and serving six, this Seville Quiche is the ultimate crowd-pleaser for any occasion.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams cold unsalted butter
- 3 tablespoons ice-cold water
- 5 large eggs
- 240 milliliters heavy cream
- 120 grams Manchego cheese, grated
- 50 grams black olives, sliced
- 1 teaspoon orange zest
- 100 grams cooked chorizo, diced
- 1 medium red bell pepper, diced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 190°C (375°F).
In a large bowl, combine the all-purpose flour and a pinch of salt. Cut the cold butter into small cubes and add it to the flour.
Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs.
Gradually add ice-cold water, one tablespoon at a time, and mix until the dough comes together.
Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for 20 minutes.
On a lightly floured surface, roll out the chilled dough to fit a 23 cm (9-inch) tart tin. Carefully transfer the dough to the tin, pressing it into the edges.
Trim the excess dough and prick the base with a fork. Line the pastry with parchment paper and fill with baking beans or rice.
Blind bake the crust for 12 minutes, then remove the parchment and weights. Bake for another 5 minutes until lightly golden. Set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper.
Stir in the grated Manchego cheese, orange zest, sliced olives, diced bell pepper, cooked chorizo, and half of the chopped parsley.
Pour the filling into the prepared crust, spreading it evenly.
Bake the quiche for 30–35 minutes, or until the filling is set and lightly golden on top.
Remove the quiche from the oven and let it cool for 10 minutes before slicing.
Garnish with the remaining chopped parsley before serving. Enjoy your Seville Quiche!
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 841 mg | 37% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.2 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 219 mg | 17% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 216 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
