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Pumpkin and chorizo quiche

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  • High in protein
  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • 1 serve veg or fruit

Experience a flavour fiesta with this pumpkin and chorizo quiche, where creamy pumpkin meets spicy chorizo in a buttery, flaky crust.

  • Serves6
  • Cook time1 hour 25 minutes
  • Prep time15 minutes, + cooling & 45 mins resting time
Pumpkin and chorizo quiche

Ingredients

  • 300g Kent pumpkin, cut into 3cm pieces
  • 1 chorizo, coarsely chopped
  • 60g Coles Australian Baby Spinach
  • 50g fetta, crumbled
  • 4 free-range eggs, lightly whisked
  • 1/2 cup (125ml) thickened cream
  • 1/2 cup (125ml) milk
  • Baby rocket leaves, to serve

Shortcrust pastry

  • 1 1/2 cups (225g) plain flour
  • 125g chilled butter, chopped
  • 1 free-range egg yolk
  • 1 tbs chilled water

Nutritional information

Per serve: Energy: 2386kJ/571 Cals (27%), Protein: 19g (38%), Fat: 40g (57%), Sat Fat: 22g (92%), Carb: 33g (11%), Sugar: 6g (7%), Dietary Fibre: 3g (10%), Sodium 698mg (35%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the shortcrust pastry, place the flour and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover and place in the fridge for 30 mins to rest.

  2. Step 2

    Meanwhile, preheat oven to 200°C. Line a baking tray with baking paper. Arrange the pumpkin over the lined tray. Spray with olive oil spray. Bake for 20-25 mins or until tender. Set aside to cool slightly.

  3. Step 3

    Cook the chorizo in a medium frying pan over medium heat for 5 mins or until light golden. Transfer to a plate lined with paper towel.

  4. Step 4

    Roll out the pastry on a lightly floured surface to a 3mm-thick disc.

  5. Step 5

    Line a 24cm (base measurement) round fluted tart tin with removable base with the pastry. Use a small sharp knife to trim the edges, discarding the excess pastry. Place in the fridge for 15 mins to rest.

  6. Step 6

    Line the pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove the paper and weights or rice and bake for 10 mins or until light golden. Remove from the oven. Reduce heat to 150°C.

  7. Step 7

    Arrange the pumpkin, chorizo, spinach and fetta over the base of the pastry case. Whisk the egg, cream and milk in a medium bowl. Season well. Pour over the pumpkin mixture. Place on a baking tray and bake for 30-35 mins or until the centre of the quiche is just set.

  8. Step 8

    Cut into wedges. Serve warm or at room temperature with the rocket.

Recipe tip

COOK. STORE. SAVE.
Clever storage:
Leftover quiche makes a perfect lunch. Store in an airtight container in the fridge for up to 3 days. Allow to come to room temperature and heat in the oven at 180°C for 15 minutes.

 

Pumpkin and chorizo quiche

Pumpkin and chorizo quiche
  • Serves6
  • Cook time1 hour 25 minutes
  • Prep time15 minutes, + cooling & 45 mins resting time
Ingredients
  • 300g Kent pumpkin, cut into 3cm pieces
  • 1 chorizo, coarsely chopped
  • 60g Coles Australian Baby Spinach
  • 50g fetta, crumbled
  • 4 free-range eggs, lightly whisked
  • 1/2 cup (125ml) thickened cream
  • 1/2 cup (125ml) milk
  • Baby rocket leaves, to serve

Shortcrust pastry

  • 1 1/2 cups (225g) plain flour
  • 125g chilled butter, chopped
  • 1 free-range egg yolk
  • 1 tbs chilled water
    Description

    Experience a flavour fiesta with this pumpkin and chorizo quiche, where creamy pumpkin meets spicy chorizo in a buttery, flaky crust.

    Method
    1. Step 1

      To make the shortcrust pastry, place the flour and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover and place in the fridge for 30 mins to rest.

    2. Step 2

      Meanwhile, preheat oven to 200°C. Line a baking tray with baking paper. Arrange the pumpkin over the lined tray. Spray with olive oil spray. Bake for 20-25 mins or until tender. Set aside to cool slightly.

    3. Step 3

      Cook the chorizo in a medium frying pan over medium heat for 5 mins or until light golden. Transfer to a plate lined with paper towel.

    4. Step 4

      Roll out the pastry on a lightly floured surface to a 3mm-thick disc.

    5. Step 5

      Line a 24cm (base measurement) round fluted tart tin with removable base with the pastry. Use a small sharp knife to trim the edges, discarding the excess pastry. Place in the fridge for 15 mins to rest.

    6. Step 6

      Line the pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove the paper and weights or rice and bake for 10 mins or until light golden. Remove from the oven. Reduce heat to 150°C.

    7. Step 7

      Arrange the pumpkin, chorizo, spinach and fetta over the base of the pastry case. Whisk the egg, cream and milk in a medium bowl. Season well. Pour over the pumpkin mixture. Place on a baking tray and bake for 30-35 mins or until the centre of the quiche is just set.

    8. Step 8

      Cut into wedges. Serve warm or at room temperature with the rocket.