Healthy Chorizo Quiche with Chard and Goat Cheese
You know those days when you want to combine the best of both worlds? Firing up the BBQ after a good work out? Then again you don’t want your efforts get wasted? Moreover you could use some proteins to build up some muscles? Maybe this Chorizo Quiche might be something for you? OR maybe you’re thinking: “What the hell is he talking about… I just want some good food”. Nevermind! You’ll be pleased too!
As you may have read (or not) in the past few posts, me and my wife are looking for a healthier way of living. We’re getting into action and started sporting again. Besides we are looking to adjust our food to fully benefit from the efforts we do. Honestly! I’ve learned more about food the last weeks than the past few years I think! I’ve been introduced to a lot of new products. Some crap as I expected… But I have to admit that most of the things were pretty tasteful! I’m learning to appreciate more flavours. More of this later because some of the recipes were made on my Kamado.
Since Proteins are good for recovery after sporting and muscle building, we were looking for some tasteful ways to eat them. I had read a sport cookbook where a Quich was presented and remembered a recipe in the cookbook by Piet Huysentruyt I reviewed some time ago. This Chorizo Quiche had been on my blog bucketlist since I read it. It seemed like a perfect timing to prepare this recipe.
I combined some recipes to get a more healthy, yet delicious version of this Chorizo Quiche. First thing I changed was adding more chard to the recipe. Then again I was rather disappointed to see there was still a shortage. So I would encourage you to add more chard than the recipe I used.
Furthermore I lowered the level of egg yolks in order to improve the health level. For the same reason the puff pastry was replaced by a healtier and original pie crust. The last addaption was instructed by my wife based on this recipe. I was rather sceptic during the preparation process. I was in a rather conservative thinking mood and had the idea it was healthy enough. Moreover I had many doubts if the dough would be ok to use… The structure is rather weird and dry so I never thought it would hold together. But in the end all seemed to work out well. Even though it was totally not comparable to puff pastry, it actually tasted good. Moreover the whole meal was quite a hit. The smokey BBQ flavour combines well with the eggs. I didn’t use any additional wood but use some charcoals that spread a delicious taste.
- For the dough:
- 150 gr . Spelt Flour
- 75 gr . Flour
- 150 gr . CottageCheese
- 1 tsp . Baking Powder
- A pinch of Salt
- For the stuffing:
- 3 complete Eggs
- 3 Egg Whites
- A hand full of Chard leaves
- A Garlic Clove
- 2 dl . Milk
- Goat Cheese
- 1 Tbsp . dried Thyme
- Salt and Pepper
Start by preparing the dough by mixing the ingredients. Put aside in a cool place while preparing the other ingredients.
Heat a pan and toss in the chorizo. Let it bak until the oil is released.
Crush the garlic and add it too the pan. Toss in the chard leaves and let simmer until wilted.
Whip the eggs and milk.
Roll out the dough and add the other ingredients. Finish the Quiche with Goat cheese and dried thyme.
Put the Quiche in your BBQ prepared for indirect fire at 170°C (340°F) and Bake for approximately 45 minutes.