Onion and Chorizo Quiche
Author: www.MagnoliaDays.com
I love to bake a good Quiche and something tells me this Onion and Chorizo Quiche is going to be a new favorite!
Ingredients
  • For the crust:
  • 12 tablespoons (1½ sticks) unsalted butter
  • 2¼ cups White Lily all-purpose flour (or 1½ cups all-purpose flour plus ½ cup plain cake flour)*
  • 1 teaspoon salt
  • ¼ cup chilled lard
  • ½ cup ice water, plus more if needed
  • For the quiche:
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 cups sliced and roughly chopped onions
  • ¼ cup dry vermouth
  • Salt and pepper
  • 3 to 4 chorizo sausages, 4 inches long
  • 3 large eggs, beaten
  • Heavy cream, half-and-half, or milk
  • ¼ cup grated cheese (Cheddar, Monterey Jack, or Swiss)
Instructions
  1. For the crust:
  2. Dice the butter into small pieces and place in the freezer for about an hour.
  3. In the bowl of a food processor fitted with a knife blade, add the flour and salt. Pulse 1 or 2 times to combine. Add the diced butter and pulse 5 or 6 times. Slice the lard into chunks and add to the mixture. Turn on the processor and add most of the water. Remove the cover and check the dough. When it is done it should appear like small clumps and will hold together when you press a handful together. Add more water if needed and pulse.
  4. Turn the dough out onto a work surface and press it together. Using the heel of your hand, push clumps of dough (about the size of an egg) out in 6-inch smears. Form the dough into a round disc and wrap in plastic. Place the wrapped disc in a plastic bag and refrigerate at least 2 hours or overnight.
  5. Have a 9-inch tart pan or quiche ring ready and set aside.
  6. Cut the dough in half. You only need half for this recipe. Re-wrap the remaining dough and refrigerate or freeze for future use.
  7. Roll out the dough on a lightly floured surface to a round ⅛-inch thick by 10½ inches wide. Move the dough around as you are rolling it out to make sure it is not sticking to the work surface.
  8. Roll the dough up on the rolling pin and un-roll it over the tart pan. Lightly press the dough in place. Pull in ½-inch of the dough at the edges. Roll the pin over the edges to cut off excess dough.
  9. Push the dough on the sides of the tart pan to an even thickness and up ⅓ inch above the pan. Prick the bottom of the dough at ¼-inch intervals with a fork.
  10. Use the dull edge of a knife to press a decorative pattern on the rim of the shell. Cover the shell and refrigerate 30 minutes or more.
  11. Pre-heat the oven to 450 degrees F.
  12. Cut a square of aluminum foil 4 inches larger than the tart pan. Lightly butter the shiny side. Turn the foil over (shiny side down) and make a pouch of it. Fill the pouch with a dried beans or pie weights. Line the dough with the foil and press it against the edges. Make sure the beans or pie weights cover the entire bottom and are against the sides.
  13. Bake the crust for 15 minutes. Remove the foil and beans/weights and prick the bottom again with a fork. Bake a few minutes more until the pastry begins to color and separate from the side of the pan. Cool 10 minutes in the pan then remove it to cool on a rack. Once cooled completely, place the crust back in the tart pan.
  14. For the Quiche:
  15. Preheat the oven to 375 degrees F.
  16. Remove the casings from the chorizo and slice them into rounds or ovals ⅜-inch thick. Set aside.
  17. Add the beaten eggs to a measuring cup and add enough cream, half-and-half, or milk to make 1½ cups.
  18. In a frying pan over medium heat, add the butter and olive oil. Once the butter had melted add the onions and saute for 8 to 10 minutes until tender. Add the vermouth and increase the heat to boil down rapidly to evaporate the liquid. Season with salt and pepper and spread onions in the bottom of the crust.
  19. Brown the chorizo in the frying pan and then drain on paper towels.
  20. Pour the egg mixture over the onions. Sprinkle the cheese over the top. Arrange the chorizo slices on top. Bake for 30 to 35 minutes, until the quiche is puffed and browned. Cool 10 to 15 minutes in the pan on a rack. Remove the quiche from the pan and cool on a rack to room temperature. Transfer quiche to a serving platter, slice, and enjoy!
  21. Notes:
  22. *The quantities of flours are different because of the unique characteristics of each type of flour.
  23. If the edge of the crust has browned in the pre-baking process you can cover the edge with strips of aluminum foil for the first 20 minutes of baking the quiche. This will help to prevent the edges from over-browning.
  24. The remaining crust dough can be refrigerated up to 2 days or frozen for several months.
  25. You can use a store-bought pie dough. Pre-bake as per the manufacturer's instructions.
Recipe by Family Foodie at https://familyfoodierecipes.com/onion-and-chorizo-quiche-sundaysupper/