Recipe: Chorizo Roasted Pepper & Manchego Quiche

Danielle Vella is a Lifestyle & Wellness Blogger based in Melbourne. Currently studying Nutrition and Health Coaching. Danielle recently launched Plan Eat Glow, her first collection of downloadable Weekly Meal Planners. Her blog is a curation of healthy recipes, fitness style and sustainable living.

Danielle shared one of her favourite meal prep recipes. When time is previous and you have a busy week ahead. Danielle's quiche is a great way to keep on track when you are time poor. Perfect for a light dinner or savoury breakfast option.

Chorizo Roasted Pepper & Manchego Quiche
(makes 6 serves)

INGREDIENTS

8 large eggs (70g weight size)
4 pieces Mountain Brea Rye Wraps
175g Mini Vine Capsicums (sunkissed capsicums)*
200g Perino tomatoes
100g Manchego cheese (grated)
250g Chorizo
½ c milk
Big handful fresh spinach leaves
Olive oil

METHOD

Preheat fan forced oven to 180 degrees celcius
Line a large baking tray with baking paper.
Wash and chop tops off mini capsicums. Cut in half longways and place on the lined baking tray
Wash perino tomatoes and cut in half longways. Place on the baking tray with the mini capsicums. Drizzle with a little olive oil and a sprinkle of salt. Bake for approx. 20 mins or till softened slightly.
Meanwhile, slice chorizo into pieces and pan fry till cooked through. Once cooked, set aside on a paper towel.
Lightly grease a large baking dish. Line with Mountain Bread pieces. Set aside till needed.
In a large mixing bowl crack 8 eggs, add ½ c milk and 100g grated Manchego cheese. Mix until thoroughly combined.
Grab a baking dish lined with Mountain bread to begin the assembling process. Sprinkle a handful of spinach over the base. Next place capsicums and cooked chorizo.
Pour over the egg mixture. You may need to evenly spread out some of the cheese if it accumulates in one area. Top with the cooked perino tomatoes.
Place in the oven (180 degrees celcius fan-forced) to bake for approximately 40mins or till cooked through
Cut into six pieces to serve alongside some green salad leaves.

NUTRITION (approx. as per ingredients above)

448 calories – Protein 27.3g – carbs 14.9g – fat 30.3 g

*can use standard capsicum if preferred

You can learn more about Danielle here.