Chorizo And Goat Cheese Quiche Food

GOAT CHEESE QUICHE

Steps:

• Preheat the oven to 425 degrees F. Heat the olive oil and butter in a large skillet over medium-high heat. Add the garlic and cook until softened, about 1 minute. Add the greens and 1/2 teaspoon salt; cook, stirring occasionally, until the greens wilt and most of the liquid evaporates, 5 to 7 minutes.
• Meanwhile, roll out the puff pastry on a lightly floured surface until large enough to fit in a 9-inch pie plate. Ease into the pie plate and trim the edge; crimp if desired. Scatter the goat cheese and Parmesan in the crust, then top with the sauteed greens.
• Whisk the eggs, heavy cream, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; pour over the greens. Bake until the crust is golden brown and the quiche is set, about 20 minutes. Slice into wedges.

CHORIZO AND GOAT CHEESE QUICHE

Steps:

• Make the crust: Combine the flour and salt in a food processor and pulse a few times. Scatter the butter and lard over the flour and pulse until the mixture forms large crumbs. Add 1/3 cup ice water a few tablespoons at a time, pulsing, until the dough just comes together. (Pulse in up to 2 more tablespoons ice water if the dough is too crumbly.) Flatten the dough into a disk, wrap in plastic wrap and refrigerate until chilled, at least 1 hour.
• Transfer the dough to a lightly floured surface and roll out into a 12-inch round. Fit the dough into a 10-inch deep-dish fluted tart pan with a removable bottom, gently pressing it into the sides; trim the excess dough. Cover with plastic wrap and chill until firm, about 20 minutes.
• Meanwhile, make the pesto: Preheat the broiler. Put the jalapenos on a baking sheet and broil, turning, until charred, about 5 minutes. Remove the stems and seeds. Pulse the jalapenos, cilantro, garlic, pine nuts and olive oil in a food processor until the mixture has a pesto-like consistency. Add the parmigiano, and salt and pepper to taste; pulse a few more times. Cover and refrigerate until ready to serve.
• Preheat the oven to 375 degrees F. Put the tart pan on a baking sheet, line the dough with parchment paper and fill with pie weights or dried beans. Bake until the edge is lightly golden, about 20 minutes. Remove the weights and parchment and bake until golden, about 20 more minutes. Let cool slightly on a rack.
• Meanwhile, make the filling: Reduce the oven temperature to 350 degrees F. Put the goat cheese in the freezer for 10 minutes (this makes it easier to slice). Heat the canola oil in a large skillet over high heat until it begins to shimmer. Add the chorizo and break it into smaller pieces with a wooden spoon; cook until golden brown, about 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon and let cool slightly. Slice the frozen goat cheese into 1/2-inch-thick rounds.
• Scatter the fontina, cotija, scallions, chorizo and thyme over the crust. Whisk the eggs in a large bowl; add the milk and cream and whisk until smooth. Pour into the crust and arrange the goat cheese evenly on top. Bake until the crust is deep golden brown and the edge is set but the center still jiggles slightly, 40 to 50 minutes. Let cool at least 20 minutes before serving. Cut into wedges and serve with the jalapeno pesto.

CHORIZO MUSHROOM QUICHE

Steps:

• In a medium mixing bowl, stir together eggs, cream (or mixture of milk and cream) and spices, set aside.
• Saute chopped mushrooms, green onions and chorizo together in a pan until mushrooms and chorizo are no longer raw, about 5 - 7 minutes. You may need a dash of olive oil to prevent sticking.
• Have ready a buttered baking dish (I used a cast-iron scone pan, see photo). Place chorizo mixture on the bottom, then cheese, then pour egg mixture over top. Sprinkle with paprika, if desired.
• Bake at 375 degrees for 20-40 minutes, depending on your pan and your oven. CHECK OFTEN as ovens vary. My cast iron scone pan only took 20 minutes!
• Cook until slightly brown on top and eggs do not jiggle. Let set for 10 minutes. You might sprinkle extra green onions or chili flakes on top, if you like - get creative! Sliced black olives make a nice touch.