Quiche with chorizo

Name: quiche with chorizo
Cook time: 20 min
Total time: 60 min
Yield: 4
Ingredients: 200 g asparagus broccoli vegetable; 250 g croissant dough can of 250 g; 150 g chorizo (slices); 295 g grilled red pepper pot of 295 g; 100 g grated Gouda aged cheese 48; 3 medium sized egg; 125 ml creme fraiche

Savory tart with asparagus broccoli, chorizo and grilled peppers in a crust of croissant dough.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)

Directions

Preheat the oven to 200 ºC.
Cook the asparagus broccoli in 2 minutes until al dente. Drain and drain.
Line the baking dish with baking paper. Divide the croissant dough over the mold and press the seams. Make a raised edge of 3 cm high.
Divide the chorizo over the bottom.
Drain the peppers and cut into strips of 3 cm wide.
Divide the asparagus broccoli and paprika over the chorizo.
In a bowl, beat the crème fraîche with the eggs and stir in the cheese.
Pour the mixture over the quiche and cook in the oven for about 30 minutes. Leave for 10 minutes before you cut it.