Quiche with chorizo, red onion and cottage cheese


Freezer friendly

( 2 adults and 2 kids )

  •  shortcrust pastry
  • egg
  • 50 mlmilk
  • 200 gramscottage
  • 1 tspsalt
  • 0.5 tbspdried oregano- or thyme
  • red onion
  • 0.5 headpointed cabbage
  • 80 gramschorizo- sliced
  • 50 gramsgrated cheese
  • 0.5 cucumber
  • apples
  • 150 gramsedamame beans
  •  pepper
  •  baking parchment
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We've done countless takes on the classic quiche, and here is another! This rendition is with chorizo, red onion, cottage cheese and pointed cabbage. Enjoy!


1. Preheat your oven to 200 degrees convection.

2. Roll out the pastry between two bits of baking parchments, or on a floured tabletop, until large enough to cover the quiche tin. (If your shortcrust is already rolled out, you get to skip this step - as you'd probably guessed!)

3. Place the pastry in a buttered quiche tin - you want it hanging over the edges slightly. Randomly poke the bottom with a fork, to stop it from bubbling up. Bake the shortcrust for 10 minutes, then remove from the oven.

4. Meanwhile fix veggies and egg filling. Mix eggs, milk, cottage cheese, salt and oregano (or thyme) in a bowl.

5. Peel and slice the onion into rings.Chop rinsed pointed cabbage into thin strips. You might not need it all - if not, you can use the rest in a salad later in the week.

6. Spread pointed cabbage onto the shortcrust, then pour over the egg filling. Top with chorizo slices and sprinkle grated cheese on top.

7. Bake the quiche for about 30 minutes - or until the egg filling is stiff and the quiche has a gorgeous golden surface.

8. Cut cucumber and carrots into sticks for snack veggies. Cook the edamame beans according to the packet.

9. Serve the yummy quiche with snack veggies. Enjoy!


Tasks for kids in the kitchen: Let your kids help cut the pointed cabbage and mix the egg filling, They can also help cut snack veggies. If you have quiche left over, it quite happily goes in the freezer - or in the kids' packed lunches.

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