Chorizo Quiche Pots

Quick and easy – for days that you just don’t feel like cooking!

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50g Chorzio roughly chopped
3 Eggs beaten
2 medium sized mushrooms chopped
1 red onion finely chopped
Large handful of baby spinach
Garlic and Chili infused olive oil

  1. Preheat the oven to 220°c.
  2. Heat the olive oil in a pan and add the chorizo – saute for approx 2 minutes.
  3. Add the onions to the chorizo and cook until they become translucent, remove from the pan and place in a large bowl.
  4. Saute the mushrooms and add to the bowl.
  5. Add the spinach and mix thoroughly, finally add the eggs.
  6. Portion out the mixture into to ramekins.
  7. Pour some warm water onto a baking dish and place the ramekins on top.
  8. Bake in the oven at 220°c for 5 minutes, then reduce the temperature to 200°c and bake for a further 10 minutes or until the egg is fully cooked.
  9. Serve and enjoy!

I served mine with a mixed salad of rocket leaves, santini tomatoes and balsamic vinegar.

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