Quinoa and Chorizo Mini Quiches
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • Flatout Flatbread Classic cut in circles
  • 1 tablespoon vegetable oil
  • 1 cup finely sliced onion
  • 1 cup Italian chorizo in bulk
  • 1 cup frozen sweet corn
  • 1 cup three-colored quinoa, cooked
  • Salt and pepper
  • 4 eggs
  • ⅔ cup unsweetened evaporated milk (or cream)
  • ⅛ teaspoon nutmeg
  • ½ cup grated cheese (Edam, Colby or any other cheese you like)
  • Cherry tomatoes
  • Parsley leaves
  1. Preheat the oven to 375F.
  2. Cut circles with the flatbread and put them in muffin tins or mini quiche molds.
  3. Heat the oil in a skillet and add the onion, stirring, and cook until golden brown. Transfer the onion to a bowl.
  4. In the same skillet fry the chorizo until cooked through. Add to the onion in the bowl.
  5. Add corn, quinoa, salt and pepper, the eggs (lightly beaten), evaporated milk, and nutmeg.
  6. Sprinkle the bottom of the crusts with grated cheese. Pour some of the quinoa mixture in each Flatout crust (up to a third of the molds).
  7. Bake for 25 minutes or until slightly firm.
  8. Turn off the oven. Cool the mini quiches to warm. Unmold and garnish with cherry tomatoes and parsley.
  9. Serve immediately.
Recipe by PERU DELIGHTS at http://perudelights.com/quinoa-and-chorizo-mini-quiches/