Chorizo and Goat Cheese Quiche

TOTAL TIME: 3 hr 25 min
Prep: 45 min
Inactive Prep: 1 hr 40 min
Cook: 1 hr
YIELD: 6 to 8 servings
LEVEL: Intermediate

ingredients

TART SHELL:
  • 5 tablespoons cold lard, cut into cubes
  • 2/3 cup ice water
    ROASTED JALAPENO PESTO:
    • 6 jalapenos, roasted and seeded (do not remove blistered skin)
    • 1 1/2 cups tightly packed cilantro leaves
    • 1 clove garlic, chopped
    • 3 tablespoons pine nuts
      TART FILLING:
      • 2 teaspoons chopped fresh thyme leaves
      • 10 large eggs
      • 1 3/4 cups milk
      • 1 3/4 cups heavy cream
      • 4 ounces soft goat cheese, frozen for 10 minutes and cut into 1/2-inch pieces
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      Directions

      Combine the flour and salt in a food processor and pulse a few times. Scatter the butter and lard over the top of the flour and pulse until the mixture forms large crumbs. Add the water, a few tablespoons at a time, and pulse until the dough just comes together. Divide into 2 equal pieces, flatten each half into a disk, wrap in plastic and refrigerate until chilled through, at least 1 hour.

      On a lightly floured work surface, roll 1 of the disks into a 16-inch round. (Reserve the other disk for another purpose. It will keep in the freezer, double wrapped in plastic wrap then single wrapped in foil for up to 4 months.) Fit the dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; and chill until firm, about 20 minutes.

      Preheat the oven to 375 degrees F.

      Put the tart pan on a baking sheet, line the dough with parchment and fill with pie weights or dried beans. Bake until lightly golden brown, about 20 minutes. Remove the weights and paper and continue baking until golden brown, about 10 minutes longer. Let cool slightly (not all the way) on a baking rack.

      Put the jalapenos, cilantro, garlic, pine nuts and oil in the bowl of a food processor fitted with a metal blade. Pulse until the mixture has a pesto-like consistency; you want a bit of texture. Add the cheese and salt and pepper, to taste, and pulse a few times to distribute the cheese.

      Preheat oven to 350 degrees F.

      Heat the oil in a large saute pan over high heat until it begins to shimmer. Add the chorizo and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels. Let cool slightly.

      Scatter the fontina, Cotija, green onions, chorizo and thyme over the warm tart shell. Whisk the eggs in a large bowl. Add the milk and cream and whisk until smooth. Pour into the shell and evenly distribute the goat cheese over the top. Bake until the crust is deep golden brown and the center is almost set (still slightly jiggles) but the sides are set, about 40 to 50 minutes. Let sit at room temperature for at least 20 minutes before serving. Cut into wedges and drizzle jalapeno pesto over the top.

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      5

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      • on June 22, 2014

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        Extremely tasty! Best quiche I've ever had. I only wished I had read the reviews on the original site from Food Network first, because in my 10 1/2 in x 2 in. deep dish ceramic pie dish it took approx 80 min. to cook. (One other reviewer said the same). The pie crust was great. The jalapeño pesto was AWESOME. I used 6 jalapeños and about 1/3 of their seeds because we like spicy food (recipe calls for you to seed). Some folks on previous reviews took a short cut and used Marie Calendar pie crust which would save you time, but you end up with an extra pie crust to use later if you stick with the original recipe. It truly does take almost 4 hours, but the steps are very clearly laid out, and while one part of the recipe is chilling, you are working on another step. Other folks made the pie crust and jalapeño pesto the day before, then finished the process the next day. (I might try that next time since quite time consuming). and I will make it again.

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