Chorizo, spinach and fetta quiche

Feed the family this hearty, wholesome, super-tasty chorizo, spinach and fetta quiche - so simple and delicious, this will quickly become a family favourite!

  • 30 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print


Chorizo, spinach and fetta quiche
  • 2 teaspoon vegetable or olive oil
  • 250 gram cured chorizo sausages, sliced
  • 4 green onione, finely chopped
  • 8 sheets filo pastry
  • cooking oil spray
  • 4 eggs, at room temperature
  • 1/2 cup thickened cream
  • 250 gram packed frozen chopped spinach, thawed
  • 100 gram feta cheese, crumbled
  • mixed salad, to serve


Chorizo, spinach and fetta quiche
  • 1
    Preheat oven to 180°C/160°C fan-forced.
  • 2
    Place a 22cm (base measurement) round, fluted tart pan with removable base on an oven tray. Heat oil in a large frying pan over moderate heat. Add chorizo; cook and stir for 3 minutes or until browned. Add onion; cook and stir for 1 minute or until soft.
  • 3
    Stack pastry sheets, overlapping slightly, to form a large disc, spraying with oil between each sheet. Place pastry into prepared pan, allowing it to overhang sides of pan.
  • 4
    Whisk eggs and cream in a jug. Spoon chorizo mixture over base of pastry shell. Squeeze excess liquid from spinach; scatter over chorizo. Top with fetta. Pour over the cream mixture. Scrunch the pastry overhang to partially cover filling, leaving a hole at centre. Bake for 35 minutes or until just firm. Serve with salad.

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