Name: Crustless quiche with chorizo, feta and antipasto veges
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Ingredients: 60 gram butter, chopped; 1/3 cup plain flour; 2 cup milk; 1 cup grated tasty cheese; 4 eggs, whisked; 2 chorizo sausages, chopped; 1 onion, finely chopped; 2 teaspoon smoked paprika; 1 cup drained marinated antipasto vegetables; 100 gram firm feta, cubed; 1/4 cup chopped parsley, plus extra to serve; 1 bunch asparagus, halved lengthways if thick; radicchio and endive salad to serve

Crustless quiche with chorizo, feta and antipasto veges

Your favourite dish just got easier with this crustless quiche recipe. Packed with chorizo sausage, creamy feta and marinated antipasto veges, this meal is best served warm with a fresh salad

Serves 4

Prep

25M

Cook

50M

Total

1H 15M

This recipe first appeared in Woman’s Day.

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Ingredients

60 gram butter, chopped

1/3 cup plain flour

2 cup milk

1 cup grated tasty cheese

4 eggs, whisked

2 chorizo sausages, chopped

1 onion, finely chopped

2 teaspoon smoked paprika

1 cup drained marinated antipasto vegetables

100 gram firm feta, cubed

1/4 cup chopped parsley, plus extra to serve

1 bunch asparagus, halved lengthways if thick

radicchio and endive salad to serve

Method

1.Preheat oven to moderate, 180°C. Lightly grease a 27cm pie dish.

2.In a saucepan, melt half the butter on medium. Stir in flour and cook for 1 minute. Remove from heat. Gradually whisk in milk until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Cool slightly. Stir through cheese and eggs. Season.

3.In a large frying pan, melt remaining butter on high. Sauté chorizo and onion for 3-4 minutes. Add paprika and cook for 30 seconds. Stir through antipasto mix, feta and parsley. Fold through white sauce.

4.Pour mixture into dish. Top with asparagus. Bake for 35-40 minutes until golden and set in the middle.

5.Top with extra chopped parsley. Serve with radicchio and endive salad.

Jennene Plummer