Chorizo & spinach mini quiches
3 Farrah’s Fire Roasted Pepper Wraps
3 small chorizo sausages
½ onion, diced
3 tbsp cream
Baby spinach leaves
Salt and pepper
Chutney to serve
Preheat oven to 180°C.
On a chopping board, cut each wrap into quarters.
Lightly grease a muffin tin and push each wrap quarter into the tin to form the quiche cases.
In a bowl, whisk together the eggs and cream, and season with salt and pepper, set aside.
Slice chorizo sausages into small pieces and cook in a fry pan on medium heat with the diced onion, until the chorizo is slightly golden and the onion is soft.
Fill each wrap case with an even amount of the chorizo and onion, a couple of baby spinach leaves and pour in the egg mixture.
Bake in the oven for 20-30 minutes or until the edges of the wraps go golden and crispy, and the egg mixture is cooked through.
Enjoy with a side salad and a dollop of chutney!