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Cooking at African Outdoor Group: Chorizo Sausage, Sundried Tomato and Olive Quiche

4 September 2012

Our Country Cuisine series takes you on a culinary tour of South Africa, offering the essence of our historical and traditional food treasures. This taste of adventure comes with the compliments of Raymond du Plessis, our tough man from Tuffstuff Insurance.

Most people in the motoring industry know Sue Lategan. She’s the beautiful blonde and sassy wife of Derick Lategan – the man behind African Outdoors Group in Hartebeespoort. Sue is responsible for the mouthwatering dishes that often impress guests more than the vehicles being launched or tested in their grounds!

Try out Sue Lategan’s rustic quiche recipe :

Chorizo Sausage, Sundried Tomato and Olive Quiche

What you need

1 commercial puff pastry
3 packets chorizo sausages (cut 2,5 packets into blocks and the other half packet into rings)
1 cup sundried tomatoes (cut half of the cup down the center)
1 red or brown onion, sliced very thinly in half moons
2 spring onions – sliced thinly
half cup of pitted olives (cut in half)
1,5 cups of milk
half cup of cream
3 eggs
a quater teaspoon mustard powder
a pinch of salt
black pepper
1 tablespoon of chopped parsley or chives

What you do

  • Grease the flan tin. Roll out the pastry and line flan tins.
  • Bake blind at 180 degrees C for 20 minutes. (Cover the shell with foil before baking to prevent excessive browning.)
  • Allow to cool.
  • Remove skin from the chorizo, cut up in small blocks and half a packet into thin slices.
  • Fry in batches and leave to cool on kitchen paper towel.
  • Fry the finely chopped onion and spring onion until soft and transparent.
  • Let it cool down.
  • In one mixing bowl add the halved sundried tomatoes, pitted olives, chorizo (not the half packet of slices), fried onion and spring onion.
  • In a separate bowl beat the egg, cream and milk together.
  • Now mix your egg mixture into your chorizo mixture, add a teaspoon of the chopped parsley (or chives) to the filling.
  • Pour your filling onto cooled down (but warm) flan. Add the half packet of sliced chorizo on top.
  • Bake for one hour at 160 degrees C or until firm to the touch.
  • Once cooked, leave the rest for 15 minutes before carefully removing from flan tin.
  • Allow to cool for about 30 minutes before cutting.

Elize cooks Impala fillet here (click).

 Our October issue features cuisine by celebrity chef Yudhika Sujanani. On sale 17 September.

Submit Your Recipe
  • John

    How many is Chorizos make up a packet? We buy our by the KG.