Chorizo Quiche Lorraine Wrap Bake recipe

Name: Chorizo Quiche Lorraine Wrap Bake
Total time: 40 min
Yield: 4 servings
Cuisine: British
Ingredients: 150g Chorizo; 1 medium Onions; 4 Eggs; 200ml Milk; 3 Wraps; 20g Dairy spread; 250g Shortcrust Pastry; 100ml Double Cream; 75g Gruyère Cheese; 1 pinch Nutmeg

A cosy, golden wrap bake with smoky chorizo, soft onions and a savoury egg custard. It has all the comfort of a quiche Lorraine, reimagined in an easy baked format.

40 min · Easy · British Jump to method

Ingredients

4 servings

150g Chorizo
1 medium Onions
4 Eggs
200ml Milk
3 Wraps
20g Dairy spread
250g Shortcrust Pastry
100ml Double Cream
75g Gruyère Cheese
1 pinch Nutmeg

Nutrition	Per serving
Calories	768 kcal
Protein	23 g
Carbohydrates	45 g
Fat	53 g
Saturated fat	24 g
Fibre	2.4 g
Sugar	4.2 g
Sodium	820 mg

Why this works

A rich, energy-dense bake with moderate protein, but high saturated fat and sodium from chorizo, cheese, cream and pastry.

Protein and B vitamins. Eggs, cheese and chorizo provide protein plus B vitamins, especially B12, which supports energy metabolism.

Calcium. Gruyère and milk contribute calcium for bone health, though the dish is also high in saturated fat.

Sodium and saturated fat. Chorizo, cheese, cream and pastry make this a high-salt, high-saturated-fat meal, so portions matter.

Method

Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Slice the onions thinly and fry them gently in a little dairy spread until soft and lightly golden.
Add the chorizo and cook for 2-3 minutes until it releases its oils and starts to crisp.
Beat the eggs with the milk in a bowl and season lightly with salt and black pepper if using.
Line a baking dish with the wraps, overlapping them slightly so they cover the base and sides.
Spoon in the chorizo and onions, then pour over the egg mixture.
Fold any overhanging wrap edges over the filling.
Dot the top with a little more dairy spread and bake for 20-25 minutes, until set and golden.
Rest for 5 minutes before slicing and serving.

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