Mediterranean Chorizo Filo Quiche

This Mediterranean chorizo filo quiche recipe is a deliciously light alternative to traditional quiche, and they taste as good as they look!

This Mediterranean chorizo filo quiche recipe is a deliciously light alternative to traditional quiche, and they taste as good as they look! 


Mediterranean Chorizo Filo Quiche

Serves 6 | Preparation time 25 mins | Baking time 25 mins


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  • 270g pack filo pastry (usually contains 6 sheets)
  • 50g melted butter
  • 150 uncooked chorizo
  • ½ red onion finely sliced
  • ½ clove of garlic
  • 50g red pepper finely sliced
  • 10g feta cut into 0.5cm cubes
  • 1 tbsp fresh oregano leaves
  • 2 large free range eggs
  • 300ml double cream
  • Salt and pepper


  1. Preheat the oven and a baking tray to 200˚C/180˚C fan/gas mark 6. Butter 6 x 9cm tartlet tins.
  2. Open the filo pastry and cut all 6 sheets into 6 squares approx 12.5cm square. Cutting the pastry along the centre of the short side and twice along the long side results in the squares you need. Working quickly to stop the filo drying out and cracking, place one filo square on a clean surface and using a pastry brush coat with melted butter. Carefully place on the next square of filo, slightly fanned and butter again. Repeat this process until you have 6 sheets of buttered filo in a multipoint star. This can then be carefully lifted from the work surface and transferred into the tartlet cases. Repeat this process until all of your tins have been lined. These can then sit in the fridge until ready to fill.
  3. In a small frying pan, gently fry off the garlic, onions, red pepper and chorizo until soft and cooked through. Leave to cool slightly (if the chorizo has given off too much oil it can be drained off at this point.)
  4. In a separate jug, thoroughly mix together the double cream and the eggs making sure to season the mixture with salt and pepper. Transfer the cooled filling evenly between the 6 filo lined tartlet cases and sprinkle with the cubed feta and oregano. Gently pour in the seasoned egg and cream mixture and bake in a preheated oven for 25 mins until the filling has just set and the filo pastry around the edge is nicely golden and crunchy. Serve with a nice dressed salad for a wonderful light lunch.


* All elements of this dish can be made up the day before and just put together before baking in the oven.

* Any additional fillings can be used with the egg cream mixture e.g. Spinach, ricotta and toasted pine nut for a vegetarian option.

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