Potato and Chorizo Quiche

By jiafei

6 Person

80 Minutes

500 Calories

This flavorful kale chorizo potato quiche is a wonderful addition to any breakfast or brunch! This little baked bite is very loosely based on the Spanish Tortilla, and not only is it dead simple to make, but the versatility of the technique allows this to be adapted to any occasion. These are amazing little tasty bites. and so easy to put together. Just the right size for a brunch or cocktail party.

Ingredients

Filling

3/4 cup Shredded manchego cheese
1 clove Garlic, minced
1 tbsp. Finely chopped fresh parsley
2 Green onions, finely chopped (white part only)
1/3 cup Finely sliced roasted red peppers
1/2 cup Finely chopped cooked chorizo sausage
1/2 cup Finely chopped cooked potato
1/4 tsp. Smoked paprika
1/4 tsp. Each salt and pepper
3/4 cup 18% cream
3 Eggs

Pastry

2 tbsp. Ice-cold water
2/3 cup Cold unsalted butter, cubed
1/2 tsp. Salt
1 1/2 cups All-purpose flour

Method

01

Whisk flour with salt until combined; cut in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Stir 2 tbsp (30 mL) water into the flour mixture until dough comes together, adding 1 tbsp (15 mL) more water if needed.
02

Shape into a ball and flatten into a disk; wrap with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
03

Preheat oven to 400°F. On a lightly floured work surface, roll pastry into 12 x 8-inch rectangle, about 1/4-inch thick. Fit into 11 x 7-inch rectangular tart pan with removable bottom; trimming away excess dough.
04

Prick bottom of the pastry with a fork. Line with foil or parchment paper; fill with pie weights. Bake in the bottom third of the oven for 20 minutes. Remove foil and weights; bake until golden brown, approximately 7 to 10 minutes. Let cool completely.
05

Preheat oven to 350°F. Whisk together eggs, cream, salt, pepper, and smoked paprika; set aside. Mix potato, chorizo, red pepper, green onions, parsley, and garlic; scatter over tart crust. Sprinkle with cheese. Pour egg mixture over top. Bake in center of oven until filling is set but still jiggles slightly in the center, approximately 30 to 35 minutes. Let stand for 15 minutes before slicing; serve warm or at room temperature.

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Potato and Chorizo Quiche

4.0

( By jiafei )

01 Information

Grade easy
Serving 6 servings
Calorie 500 Kcal
Prep Time 20 Mins
Cook Time 60 Mins
Total Time 80 Mins

02 Ingredients

Filling

3/4 cup Shredded manchego cheese

1 clove Garlic, minced

1 tbsp. Finely chopped fresh parsley

2 Green onions, finely chopped (white part only)

1/3 cup Finely sliced roasted red peppers

1/2 cup Finely chopped cooked chorizo sausage

1/2 cup Finely chopped cooked potato

1/4 tsp. Smoked paprika

1/4 tsp. Each salt and pepper

3/4 cup 18% cream

3 Eggs

Pastry

2 tbsp. Ice-cold water

2/3 cup Cold unsalted butter, cubed

1/2 tsp. Salt

1 1/2 cups All-purpose flour

03 Method

Step 1

Whisk flour with salt until combined; cut in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Stir 2 tbsp (30 mL) water into the flour mixture until dough comes together, adding 1 tbsp (15 mL) more water if needed.

Step 2

Shape into a ball and flatten into a disk; wrap with plastic wrap and refrigerate for at least 1 hour or up to 2 days.

Step 3

Preheat oven to 400°F. On a lightly floured work surface, roll pastry into 12 x 8-inch rectangle, about 1/4-inch thick. Fit into 11 x 7-inch rectangular tart pan with removable bottom; trimming away excess dough.

Step 4

Prick bottom of the pastry with a fork. Line with foil or parchment paper; fill with pie weights. Bake in the bottom third of the oven for 20 minutes. Remove foil and weights; bake until golden brown, approximately 7 to 10 minutes. Let cool completely.

Step 5

Preheat oven to 350°F. Whisk together eggs, cream, salt, pepper, and smoked paprika; set aside. Mix potato, chorizo, red pepper, green onions, parsley, and garlic; scatter over tart crust. Sprinkle with cheese. Pour egg mixture over top. Bake in center of oven until filling is set but still jiggles slightly in the center, approximately 30 to 35 minutes. Let stand for 15 minutes before slicing; serve warm or at room temperature.

04 Author

jiafei

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