Savory Quiche with Chorizo and Goat Cheese

European-Inspired Brunch Classic

Ingredients

1 sheet premade salty pie dough
500 g new potatoes
2 medium red bell peppers
150 g chorizo sausage, diced
⅓ clove garlic, finely sliced
8 eggs, separated into yolks and whites
200 g grated Gruyère cheese
250 g soft, tangy white goat cheese or Philadelphia cream cheese
Salt and black pepper to taste

Preparation

Take the premade salty pie dough out of the fridge and bring it to room temperature.
Wash and cut the new potatoes into bite-sized chunks, keeping the peel on. Steam them in a microwave-safe glass pot for 8–10 minutes, stirring twice. Set aside to cool.
Thinly slice the red bell peppers. In a heated frying pan, sauté the peppers for 3–4 minutes, then add the diced chorizo and cook until browned. Add the garlic and sauté for 30 seconds. Remove from heat and let cool.
Separate the 8 eggs. Beat the whites until stiff peaks form. In another bowl, combine the yolks with the grated Gruyère cheese.
Mix the cooled chorizo-pepper mixture into the yolk and cheese mix. Then add the goat cheese or Philadelphia and stir to combine. Season with salt and pepper.
Gently fold the stiff egg whites into the yolk mixture using a spatula.
Line a pie mold with baking paper and lay the dough into it, pressing into the sides. Fill the crust with the quiche mixture and smooth the surface.
Preheat oven to 200°C. Bake the quiche in the mold for 10 minutes, then remove the mold and continue baking on just the baking paper.
Bake until the center is fully set and no longer wet—about 25–35 minutes total. Let cool slightly before serving.

Story

This recipe grew out of a Sunday craving for something hearty, warm, and a little luxurious—without being too fussy. Inspired by Mediterranean flavors and leftover ingredients in the fridge, this quiche balances creamy goat cheese, spicy chorizo, and sweet peppers with a fluffy egg base. It has since become a weekend favorite for brunches and cozy dinners alike.