Quinoa and Chorizo Mini Quiches
Author: Morena Cuadra
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Serves: 10
- Flatout Flatbread Classic cut in circles
- 1 tablespoon vegetable oil
- 1 cup finely sliced onion
- 1 cup Italian chorizo in bulk
- 1 cup frozen sweet corn
- 1 cup three-colored quinoa, cooked
- Salt and pepper
- 4 eggs
- ⅔ cup unsweetened evaporated milk (or cream)
- ⅛ teaspoon nutmeg
- ½ cup grated cheese (Edam, Colby or any other cheese you like)
- Cherry tomatoes
- Parsley leaves
- Preheat the oven to 375F.
- Cut circles with the flatbread and put them in muffin tins or mini quiche molds.
- Heat the oil in a skillet and add the onion, stirring, and cook until golden brown. Transfer the onion to a bowl.
- In the same skillet fry the chorizo until cooked through. Add to the onion in the bowl.
- Add corn, quinoa, salt and pepper, the eggs (lightly beaten), evaporated milk, and nutmeg.
- Sprinkle the bottom of the crusts with grated cheese. Pour some of the quinoa mixture in each Flatout crust (up to a third of the molds).
- Bake for 25 minutes or until slightly firm.
- Turn off the oven. Cool the mini quiches to warm. Unmold and garnish with cherry tomatoes and parsley.
- Serve immediately.
Recipe by PERU DELIGHTS at https://perudelights.com/quinoa-and-chorizo-mini-quiches/
3.3.3077