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Chorizo and Goat Cheese Quiche

Chorizo and Goat Cheese Quiche
You can never have too many main course recipes, so give Chorizo and Goat Cheese Quiche From preparation to the plate, this recipe takes about 2 hours and 40 minutes. If you have canolan oil, cilantro, cotija cheese, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

1
Combine the flour and salt in a food processor and pulse a few times. Scatter the butter and lard over the flour and pulse until the mixture forms large crumbs.
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ButterButter
All Purpose FlourAll Purpose Flour
LardLard
SaltSalt
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Food ProcessorFood Processor
2
Add 1/3 cup ice water a few tablespoons at a time, pulsing, until the dough just comes together. (Pulse in up to 2 more tablespoons ice water if the dough is too crumbly.) Flatten the dough into a disk, wrap in plastic wrap and refrigerate until chilled, at least 1 hour.
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WaterWater
DoughDough
WrapWrap
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Plastic WrapPlastic Wrap
3
Transfer the dough to a lightly floured surface and roll out into a 12-inch round. Fit the dough into a 10-inch deep-dish fluted tart pan with a removable bottom, gently pressing it into the sides; trim the excess dough. Cover with plastic wrap and chill until firm, about 20 minutes.
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DoughDough
RollRoll
WrapWrap
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Plastic WrapPlastic Wrap
Tart FormTart Form
4
Meanwhile, make the pesto: Preheat the broiler.
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PestoPesto
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BroilerBroiler
5
Put the jalapenos on a baking sheet and broil, turning, until charred, about 5 minutes.
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Jalapeno PepperJalapeno Pepper
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Baking SheetBaking Sheet
6
Remove the stems and seeds. Pulse the jalapenos, cilantro, garlic, pine nuts and olive oil in a food processor until the mixture has a pesto-like consistency.
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Jalapeno PepperJalapeno Pepper
Olive OilOlive Oil
Pine NutsPine Nuts
CilantroCilantro
GarlicGarlic
PestoPesto
SeedsSeeds
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Food ProcessorFood Processor
7
Add the parmigiano, and salt and pepper to taste; pulse a few more times. Cover and refrigerate until ready to serve.
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Salt And PepperSalt And Pepper
Parmigiano ReggianoParmigiano Reggiano
8
Preheat the oven to 375 degrees F.
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OvenOven
9
Put the tart pan on a baking sheet, line the dough with parchment paper and fill with pie weights or dried beans.
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Dried BeansDried Beans
DoughDough
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Baking PaperBaking Paper
Baking SheetBaking Sheet
Tart FormTart Form
10
Bake until the edge is lightly golden, about 20 minutes.
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OvenOven
11
Remove the weights and parchment and bake until golden, about 20 more minutes.
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OvenOven
12
Let cool slightly on a rack.
13
Meanwhile, make the filling: Reduce the oven temperature to 350 degrees F.
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OvenOven
14
Put the goat cheese in the freezer for 10 minutes (this makes it easier to slice).
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Goat CheeseGoat Cheese
15
Heat the canola oil in a large skillet over high heat until it begins to shimmer.
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Canola OilCanola Oil
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Frying PanFrying Pan
16
Add the chorizo and break it into smaller pieces with a wooden spoon; cook until golden brown, about 5 minutes.
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ChorizoChorizo
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Wooden SpoonWooden Spoon
17
Transfer to a paper towel-lined plate using a slotted spoon and let cool slightly. Slice the frozen goat cheese into 1/2-inch-thick rounds.
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Goat CheeseGoat Cheese
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Slotted SpoonSlotted Spoon
Paper TowelsPaper Towels
18
Scatter the fontina, cotija, scallions, chorizo and thyme over the crust.
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Green OnionsGreen Onions
ChorizoChorizo
Fontina CheeseFontina Cheese
CrustCrust
ThymeThyme
19
Whisk the eggs in a large bowl; add the milk and cream and whisk until smooth.
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CreamCream
EggEgg
MilkMilk
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WhiskWhisk
BowlBowl
20
Pour into the crust and arrange the goat cheese evenly on top.
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Goat CheeseGoat Cheese
CrustCrust
21
Bake until the crust is deep golden brown and the edge is set but the center still jiggles slightly, 40 to 50 minutes.
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CrustCrust
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OvenOven
22
Let cool at least 20 minutes before serving.
23
Cut into wedges and serve with the jalapeno pesto.
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Jalapeno PepperJalapeno Pepper
PestoPesto
24
Photograph by Johnny Miller
DifficultyExpert
Ready In2 hrs, 40 m.
Servings8
Health Score9
CuisinesMediterraneanFrenchEuropean
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