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Chorizo Quiche

 

Brunch is one of those things I’ve always felt is best served at home.  One – you can still be in your pajamas to enjoy it and two – I have yet to find a restaurant that does brunch just right.  Don’t get me wrong, there are many Saturday or Sunday mornings where I feel it is easier (no clean up, no random grocery store runs) to go out however, typically by the end of that brunch, I am more disappointed than anything else.  The disappointment stems either from the cost or quality of the meal; I mean really, there is not way my over done eggs and underdone hashbrowns can amount to $20.00.  Do not get me wrong, I am aware of the inexpensive and consistent brunch places in Vancouver and there are those days where all you crave/need are those greasy, excessive brunches but generally, I am a fan of the home cooked everything brunches; it’s exactly what you wanted; it is right in front of you when you need it; it’s best served in your pj’s and from the comfort of your own home.

With the holidays (nearly) in full force, I’ve decided to provide you with a lovely breakfast/brunch dish that requires minimal work and can easily serve a good amount of people.  If this were the only thing I was to make I would say one quiche would serve 4-6 people.  If there are a number of dish options, cut the slices as small or as large as you desire!

Quiche Crust
Yields 2
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 cups flour (gluten-free, Cloud 9 from Costco works great, or not) plus more for dusting
  2. 3/4 cup butter, at room temperature if using gluten free flour OR 2/3 cup butter, at room temperature if using regular all-purpose flour
  3. 1/4 cup granulated sugar
  4. 1/2 cup confectioner’s (icing) sugar
  5. 1/2 cup ground almonds
  6. 1 egg
  7. A pinch of salt
Instructions
  1. In a large bowl mix together all ingredients using a wooden spoon, or, your hands. Kneed together until the dough sticks together and forms a uniform mixture.
  2. Separate into two halves and wrap each half in it’s own saran wrap. Refrigerate for a minimum of 30 minutes (the longer the better!). On a large floured piece of parchment paper, roll out one of the halves of dough into a round shape that will fit your quiche dish (mine was ~8 inches in diameter and ~3 inch deep with a removable bottom so that the quiche can come out easily).
  3. Make sure there are not holes in your crust as the filling will leak through (yes, I have done it, it's messy to fix). If there are holes in your crust that's ok, especially with gluten-free crust, I find there is a big learning curve in regards to rolling out the dough; it's extra finicky. Place a baking sheet underneath your quiche while it bakes. Eventually it cooks enough and stops leaking through your quiche pan. Put the quiche dish with the dough into the freezer for a minimum of one hour.
Notes
  1. Start sautéing your chorizo about 5-10 minutes before you take the crust out.
Adapted from Mimi Thorisson
Adapted from Mimi Thorisson
Samantha Potter http://samantha-potter.com/
Quiche Filling
Serves 6
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. Olive oil for frying Chorizo (optional)
  2. 3-4 regular sized Chorizos (this amounted to approximately 3/4 pounds, realistically you can use as much or as little as your heart desires) sliced in rounds and then in half down the middle to make semi-circles
  3. 12 large eggs (based on the size of my quiche dish; depending on the size of yours, you may need to start with a smaller amount and add as required to fill your dish)
  4. 1/2 to 3/4 cup milk
  5. 1/2 cup goat cheese
  6. 1 scallion, finely chopped
  7. One handful of cherry tomatoes, sliced
Instructions
  1. Preheat the oven to 350°F.
  2. Approximately ten minutes before you are ready to remove your crust from the freezer, heat your olive oil in a pan over medium heat (if using).
  3. I tend not to use olive oil when sautéing my chorizo as I feel that it extracts its own juices sufficiently. Cook chorizo semi-circles and remove pan from heat just before they are done (it shouldn't take too long as they are cut up). Place chorizo on a paper towel to remove excessive grease.
  4. Remove your quiche crust from the freezer and place parchment paper inside the middle of it followed by something heavy so that it keeps it’s shape. I have been using oven proof pot lids (nothing crazy heavy though). Bake for 10 minutes.
  5. While your crust is baking, whisk your eggs well. They should be a consistent colour and texture.
  6. Once your eggs reach a smooth consistency, slowly add in milk while still whisking; if you're a milk and egg person go ahead and add it all, if you're not I'd stop at approximately 1/2 of a cup of a milk. Your egg and milk mixture should be smooth and consistent.
  7. Once the first ten minutes of baking your crust is completed, place your nearly fully cooked chorizo, goat cheese, and approximately 3/4 of your cherry tomatoes at the bottom of your crust.
  8. Then, pour your whisked egg mixture into the crust. Do not fill your quiche up all the way, be sensible depending on the depth of pan you use as the eggs will rise a little bit. Bake for approximately 30-45 minutes, depending on the size of quiche pan you used. You will know its done by shaking the quiche a little bit; when the centre still moves as if it were a liquid, it is not done, if it moves like jell-O you can take it out of the oven.
  9. About ten minutes before your quiche is done, sprinkle your chopped scallions and cherry tomatoes on top.
  10. Let stand at least 10 minutes before serving.
Notes
  1. Something to note with this quiche filling or any quiche filling for that matter is you need to consider the size of your quiche dish; if yours is significantly smaller than the one I used, I would recommend starting with fewer eggs and adding them as needed. Just give it a little stir in the crust if you do it that way.
Samantha Potter http://samantha-potter.com/
 

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