Recipe: Chorizo & Mushroom Cajun Crustless Quiche

Schwartz approached me and asked if I would like to use their Schwartz Cajun Seasoning to create a recipe for my blog. I love trying out recipes and flavours, so this was my kind of thing. I like to bake/cook food which can be divided up and ate over a few days to make it go further. This recipe is quick and simple to make, but you can also switch the chorizo or mushrooms for other meats/vegetables if you fancy something else.

Here is my recipe for making Chorizo & Mushroom Cajun Crustless Quiche.

You will need:

• Frylight
• Mushrooms
• Chorizo
• 3 Eggs (Medium)
• Schwartz Cajun Seasoning (Available at Tesco)
• Quark
• Oven-proof dish
• Foil

Recipe instructions

1. Pre-heat the oven to 200°C and chop up the mushrooms and chorizo
2. Spray your over-proof dish with frylight (this is so the quiche doesn’t stick to the sides as much)
3. Place the eggs into a large bowl and whisk. Add the quark and continue to whisk until the quark is fully combined. There shouldn’t be any lumps
4. Sprinkle the Schwartz Cajun Seasoning into the mixture
5. Add the mushrooms and chorizo into your dish. Then pour in the egg mixture. Make sure there is an even distribution of mushrooms and chorizo
6. Cover the dish with a sheet of foil ready for the oven – this will help to stop the top of your quiche from burning
7. Cook for 20 – 30 minutes until golden – times may vary depending how deep the dish is
8. Serve hot or cold

You should cook your crustless quiche until the top is golden and the egg has set in the centre. Although, it may still have a slight wobble.

Enjoy!