Chorizo Quiche
This is my interpretation of the traditional Mexican dish of sautéed chorizo and boiled potatoes, which is usually eaten with tacos or queso fundido (melted cheese fondue). In Mexico, chorizo, potatoes, and cheese always go together. But my favorite part of this dish is the crust—it’s perfect for any quiche.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Spray a 9-inch glass pie dish with nonstick cooking spray.
Step 2
Mix the flour and salt in a food processor. Add the butter and pulse to form a coarse meal. With the motor running, add 6 tablespoons cold water in a slow stream, processing until the dough comes together. Then gather the dough into a ball and transfer it to a floured surface. Roll the dough out to form a 12-inch round. Transfer the dough to the prepared pie dish. Crimp the edges between your fingers to make a decorative border, removing any excess dough. Freeze the crust for 20 minutes.
Step 3
Preheat the oven to 425°F.
Step 4
Line the crust with foil and fill it with pie weights or uncooked dried beans. Bake for 15 minutes. Then remove the foil and beans and continue to bake for 5 minutes, or until the crust is golden brown. Let the crust cool completely. (The crust can be made 1 day ahead. Cover and store at room temperature.) Leave the oven on.
Step 5
Cook the chorizo in a dry medium-size heavy sauté pan over medium heat for 8 minutes, or until dry and crisp. Let the chorizo cool on a paper towel–lined plate.
Step 6
Whisk the eggs, milk, and cream in a large bowl. Mix in the chorizo, cheese, and potato. Pour the mixture into the cooled crust. Bake for 35 minutes, or until the filling is puffed and a knife inserted into the center comes out clean. Serve hot or at room temperature, cut into wedges.
Tip
Step 7
Making any type of crust intimidates some people in the kitchen, especially beginners. When it comes to baking, I strongly suggest following recipes exactly—making sure the butter is cold (freeze it after you’ve cubed it to ensure it’s at it’s coldest) results in a flakier crust, for example, as does taking care not to overwork the dough when gathering it together. If you still find making a crust is not your thing or you simply don’t have time—rest assured that the chorizo filling is delicious in a store-bought pie crust, too. You can buy readymade dough, roll it out yourself, and follow the same directions, or even easier, purchase a preformed frozen crust. Thaw and bake the crust on its own until light golden brown according to package directions. Once cool, add the filling and follow the recipe instructions for baking.
