SMOKY CHORIZO & MANCHEGO QUICHE
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
Provided by Liberty Mendez
Categories Dinner, Lunch, Supper
Time 1h35m
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 460 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium
CRABMEAT-PARMESAN QUICHE
You can also add in some cooked shrimp with the crabmeat, just reduce the amount of crabmeat slightly.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 400 degrees (oven rack set to bottom-lowest position).
- Fit the prepared pastry into the 10-inch pie plate; fold edges under and crimp edges as desired.
- Using a fork, prick holes in the pastry all over.
- Fill with pie weights or dried beans.
- Place the pie plate on a baking sheet and bake for 8 minutes; remove the pie weights; cool.
- In a skillet saute the green onions with garlic over medium heat for about 3 minutes; stir in crabmeat, lemon rind, Old bay seasoning and cayenne (or ground red pepper) saaute for another 2 minutes.
- In a large bowl whisk together eggs, cream, salt and parmesan cheese.
- Add in the crab mixture; mix to combine and season with black pepper.
- Pour into prepared pie crust.
- Bake quiche (on top of a baking sheet) for about 35-40 minutes or until set.
- Let stand for 15 minutes before serving.
Nutrition Facts : Calories 364.8, Fat 22.9, SaturatedFat 10.8, Cholesterol 184.9, Sodium 1024.5, Carbohydrate 15.8, Fiber 0.6, Sugar 1.6, Protein 23.1
CRUSTLESS CRABMEAT QUICHE
did someone say brunch? i got this in my email, looks great! 6/04 -i tried it geema's way with spinach- and alot of cajun seasoning, as the photo shows :}
Provided by chia2160
Categories Crab
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- in a large skillet, melt butter over high heat.
- Add endive, with salt and pepper to taste, and sauté for 4 minutes.
- Remove from pan and chill.
- Preheat oven to 450° F.
- Butter a 9-inch pie plate or quiche pan without a removable bottom.
- Remove all bits of shell and cartilage and place crabmeat into the bottom of the pie plate.
- Add the endive.
- In a mixing bowl, beat eggs, flour, milk and a pinch of salt until well combined.
- Pour over the crabmeat and endive and bake for 35 minutes.
- Serve hot or warm.
Nutrition Facts : Calories 334.8, Fat 14.9, SaturatedFat 7.8, Cholesterol 191, Sodium 198.6, Carbohydrate 36.7, Fiber 12.6, Sugar 1.3, Protein 16
CHORIZO QUICHE
I had a pie crust to use and some black beans, so came up with this recipe. Be sure to use the Mexican style fresh chorizo, not the Spanish smoked & cured variety.
Provided by flower7
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Roll out pie crust and place in pie plate; set aside.
- Heat a skillet over medium-high and saute chorizo, breaking into smaller chunks, for 4-5 minutes or until mostly cooked through. Add onion and cook until onion is soft and chorizo is cooked all the way through. Stir in beans.
- Place cheese in crust then add onion, chorizo & bean mixture.
- Beat eggs and milk together until slightly foamy then add salt and pepper. Pour into pie shell.
- Bake until brown and puffed, about 50 minutes. Remove from oven and cool on wire rack for 15 minutes before cutting and serving.
Nutrition Facts : Calories 560.3, Fat 39.2, SaturatedFat 16.2, Cholesterol 197.7, Sodium 1258.6, Carbohydrate 25.5, Fiber 3.6, Sugar 2.3, Protein 26
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