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Smoky chorizo & manchego quiche

Smoky chorizo & manchego quiche with a slice cut out

Smoky chorizo & manchego quiche

Name: Smoky chorizo & manchego quiche
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: Serves 8-10
Ingredients: 1 tbsp olive oil; 200g chorizo ring, cut into small cubes; 3 large eggs; 100g crème fraîche plus extra to serve; 150g double cream; 150g manchego cheese grated; 250g plain flour plus extra for dusting; 1½ tbsp smoked paprika; ½ tsp cayenne pepper; 100g cold unsalted butter cubed

Liberty Mendez

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Serves 8-10

More effort

Prep: 25 mins

Cook: 1 hr and 10 mins

plus cooling and chilling

A star rating of 4.5 out of 5.32 ratingsRate

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Transform the classic ham and cheese quiche with the more grown up flavours of chorizo and manchego. It makes a lovely summer lunch or supper served with salad

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
200g chorizo

ring, cut into small cubes
3 large eggs
100g crème fraîche

plus extra to serve
150g double cream
150g manchego cheese

grated

For the pastry

250g plain flour

plus extra for dusting
1½ tbsp smoked paprika
½ tsp cayenne pepper
100g cold unsalted butter

cubed

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Nutrition: Per serving (10)

kcal460
fat35g
saturates20g
carbs20g
sugars1g
fibre2g
protein14g
salt1.3g

Method

step 1

Heat the oil in a medium frying pan over a high heat, and fry the chorizo for 4-5 mins until crisp. Transfer to a plate lined with kitchen paper using a slotted spoon, and set aside to cool. Set the pan with the fat aside, and leave to cool. For the pastry, put the flour, 1/2 tsp salt, the paprika, cayenne pepper, cooled chorizo fat and the butter in the bowl of a large food processor and blitz until the mixture looks like coarse breadcrumbs. Gradually pulse in 4 tbsp cold water until it comes together into a dough. Turn out onto a lightly floured surface, and knead gently until smooth. Wrap the dough and chill for at least 10 mins. Will keep chilled for up to three days.
step 2

Heat the oven to 200C/180C fan/gas 6. Roll the chilled pastry out on a floured work surface to the thickness of a 50p coin then lift it into a 23cm loose-bottomed tart tin, leaving an overhang. Prick the base all over with a fork, line with baking parchment, then fill with baking beans. Transfer to a baking sheet and bake for 15 mins. Remove the parchment and beans, then bake for 15-20 mins more until golden and crisp. Trim away the pastry that is overhanging using a serrated knife.
step 3

Meanwhile, whisk the eggs, crème fraîche and cream together, season, then stir in the cheese and cooled chorizo. Pour into the pastry case and bake for 25-30 mins until the filling is just set. Leave to cool in the tin, then remove from the tin and slice. Will keep in the fridge for up to three days.

Recipe from Good Food magazine, August 2020

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A star rating of 4.5 out of 5.32 ratings

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