I love a good quiche but I don’t seem to make them anywhere near often enough. By starting the new pastry challenge, I thought this would be a good excuse to finally make a quiche recipe for the blog. I also really fancied having cheesy chorizo quiches in my lunchbox for a couple of days last week. Normally if I’m making a quiche I will just make a single big one and cut it into slices but as I knew I wanted this to be for lunchboxes, I thought making them individually would be a better idea.
I didn’t realise until I started reading more recipe books a few years ago that quiches are supposed to be made with cream and milk as my Mum always made hers with only milk and that’s what I’ve done here. My Mum also doesn’t blind bake her pastry for quiches but I do as I always seem to end up with a soggy bottom otherwise. I’m not quite sure how she does it and still gets a perfect result, one day I will master the art.
I mentioned in my last post on pastry for my pear and vanilla pies that I don’t usually rest my pastry in the fridge. I did this time as I was making the quiches after work one night so I took the chance to quickly make the pastry and pop it in the fridge before sitting down to eat, then going back in the kitchen afterwards. I now know that I do need to rest my pastry more often as it did have a better texture this time.
- 100g cold butter, cubed
- 200g plain flour
- 3 tbsp cold water
- 1 tbsp oil
- 2 chorizo cooking sausages, approx 100g, diced
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 65g vintage cheddar, diced
- 250ml whole milk
- 3 eggs
- ½ tsp dried thyme
- freshly ground black pepper
- Make the pastry by adding the butter and flour to a food processor and pulsing until you get a breadcrumb texture, then add the water and pulse again until the pastry starts coming together. Turn off the machine and bring the dough together into a ball using your hands, wrap in clingfilm and chill in the fridge for half an hour. If you want to make the pastry by hand, rub the butter into the flour until you get the breadcrumb texture, then work in the water using a round bladed knife and use your hands to bring together into a ball of pastry, wrap and chill as above.
- Preheat the oven to 200C and remove the pastry from the fridge. Divide it into 6 equal pieces and roll each one out into a circle approximately 15cm in diameter about 3-4mm thickness and use to line 6 x 10cm tart tins leaving some pastry overhanging as it will shrink slightly in the oven.
- Line the pastry cases with foil or greaseproof paper and fill each one with a handful of baking beans then blind bake for 15 minutes. Remove the baking beans and bake for a further 3-5 minutes until the pastry cases are lightly golden. Take them out of the oven and set aside whilst you get the filling ready.
- Whilst the pastry cases are in the oven you can make the filling. Heat the oil over a medium heat in a frying pan and add the diced chorizo. Fry for a few minutes until the chorizo is lightly coloured all over and it has started to release it's oil. Remove the chorizo from the pan using a slotted spoon and place into a bowl.
- Next add the onion to the pan and reduce the heat slightly. Cook the onion in the chorizo infused oil for 5 minutes until starting to soften then add the pepper and cook for a further 5 minutes until the pepper is also softened then remove the pan from the heat.
- In a measuring jug, whisk together the eggs and milk and season with black pepper and the dried thyme. I don't add salt as I think the chorizo and cheese add enough salt to the quiches.
- Divide the onions and peppers between the pastry cases then sprinkle over the chorizo and cheddar trying to get an even amount in each one. Pour the egg and milk mixture over the filling and then bake the quiches for 15 minutes until golden on top and cooked through. Test one with a knife and there should be no wetness.
- Leave the quiches to cool in their tins then carefully remove them and trim the edges of the pastry to neaten them up. I have silicone tart cases so I left mine to go completely cold before attempting to remove them so they wouldn't break whilst attempting to unmould. If you have metal tins with loose bottoms then you can probably remove them whilst they are still fairly warm.
When I packed a quiche for my lunchbox I included a generous handful of crudites as well because I think a quiche always works well with some kind of salad and this is the easiest option for a packed lunch. The fresh crunchy veg also provides a nice contrast to the fairly rich chorizo and cheddar filling.
This is my first entry into the brand new pastry challenge that I am running with Lisa from United Cakedom. I’m also linking up with Bake of the Week, Cook Blog Share, Recipe of the Week and Dom from Belleau Kitchen’s brand new Simply Eggcellent challenge.