Chicken, Mushroom & Chorizo Yoghurt Quiche

Using yoghurt instead of cream in this recipe makes it slightly healthier!

Makes two quiches (I freeze one)

for which you need two 23 cm (9") flan tins

600g shortcrust pasty

1 tbsp chilli olive oil/olive oil

1 medium onion, sliced

250g mushrooms, sliced

250g cooked chicken, diced

75g chorizo, diced

250 ml natural yoghurt

6 large eggs

Good pinch of cinnamon

Good grate of nutmeg

Salt and black pepper

1.  Preheat the oven to 180°C (355°F).

2.  Divide the pastry into two equal halves and roll each half out to fit a 23 cm (9") flan tin. Prick the base of the pastry with a fork, then line with tin foil and baking beans and bake blind for 10 minutes. Remove from oven, trim off excess pastry, allow to cool. Do not remove from flan tins.

3.  In the meantime, heat the oil in a frying pan and gently fry the onion for a couple of minutes, then add the mushrooms and fry for a further few minutes until cooked through. Remove to a sieve or colander to drain. Lower the heat and add the chorizo to the pan. Allow to heat slowly to sweat out any excess fat and brown lightly. Remove from the pan and drain on kitchen paper. 

4.  Whisk the eggs together well in a large bowl, then mix in the yoghurt. Finally, stir in the cooled onion, mushroom and chorizo together with the diced chicken, cinnamon and nutmeg. Season with salt and black pepper. Divide the mixture equally between the two pastry cases.

5.  Bake in the centre of the oven for 30 - 40 minutes, just until the middle of the quiche is not wobbly and the pastry is golden.

Serve either warm or cold.

Today, I had cooked chicken, mushrooms and chorizo in the fridge to be used up, but it's up to you what you use in your quiche. Just make sure whatever you use, it is well drained and not wet, otherwise you will end up with a soggy, wet quiche. A metal flan tin and baking the pastry case blind will also help reduce the risk of soggy pastry.