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Garlic Chorizo Mini Quiche with Smoked Cheddar Sauce

Chorizo and Garlic Mini Quiches with Smoked Cheddar Sauce

Deliciously smoky flavoured quiches with an indulgent smoked cheddar sauce.
Course Breakfast/Brunch
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 mini quiches
Author Barry C. Parsons


  • One pound package frozen puff pastry thawed

For the filling

  • 6 large eggs
  • 2/3 cup whipping cream
  • ¼ tsp paprika
  • pinch of salt and pepper to season
  • 4 cloves finely chopped garlic
  • ½ cup grated aged cheddar cheese
  • 3/4 cup chorizo sausage diced small

For the Smoked Cheddar Sauce

  • 2 tbsp flour
  • 2 tbsp butter
  • ¼ tsp black pepper
  • 1 cup hot milk
  • pinch salt to season
  • 1 cup grated smoked cheddar cheese


  1. Lightly grease 12 muffin tins.
  2. Roll the pastry out a little if necessary and cut it into a dozen 4 inch squares. Fit the squares into the greased muffin tins. Place in the refrigerator while making the filling.
  3. Add the sausage, minced garlic and the cheese by placing equal amounts in each of the 12 pastry lined muffin cups.
  4. Whisk together the eggs, whipping cream, paprika, and pepper and pour into the muffin cups. Bake at 350 degrees F for 25 minutes or until the pastry is golden brown and the centers are set.
  5. While the quiches are baking, make the smoked cheddar sauce. In a small saucepan combine and cook the flour butter, black pepper and salt for 2 minutes over medium low heat.
  6. Whisking constantly slowly pour in the hot milk and continue to stir for 2 to three minutes until the sauce thickens slightly.
  7. Remove from heat and season with salt to taste, then add the grated smoked cheddar cheese
  8. Let stand for one minute to allow the cheese to melt, then whisk until smooth. Serve over the mini quiches.