Chorizo And Potato Quiche Food

CHORIZO QUICHE

Steps:

• Preheat oven to 350°F Roll out pie crust and place in pie plate; set aside.
• Heat a skillet over medium-high and saute chorizo, breaking into smaller chunks, for 4-5 minutes or until mostly cooked through. Add onion and cook until onion is soft and chorizo is cooked all the way through. Stir in beans.
• Place cheese in crust then add onion, chorizo & bean mixture.
• Beat eggs and milk together until slightly foamy then add salt and pepper. Pour into pie shell.
• Bake until brown and puffed, about 50 minutes. Remove from oven and cool on wire rack for 15 minutes before cutting and serving.

CHORIZO AND POTATO QUICHE

Steps:

• 1. Fill a pot with cold water and put in diced potatoes cook for 15 minutes. Saute chorizo in pan with a tbs. of olive oil. Drain potatoes an add to the pan with chorizo in it. Cook for 5 minute until potatoes brown a little. Turn off heat and let them cool down.
• 2. Get your pie crust ready in your pie plates. Add 1/4 of the cheeses in the bottom of each pie crust so when the custard cooks it won't seep through and make the pie crust soggy. In a large bowl add half and half, eggs, cheese, some salt and pepper about a 1/4 and a teaspoon of salt and pepper. Divide potato mixture between both pie plates add olives and green onions to both.
• 3. Add half of the egg mixture to one pie and the rest to the other. Cook in a 400 degree preheated oven for 30 minutes. Let it cool for 1 hour so the eggs can set.

CHORIZO QUICHE WITH POTATO CRUST

Steps:

• 1. preheat oven to 425 degrees Grease a deep 9 inch ovenproof pie plate
• 2. cook chorizo over medium heat, about 5 min. do not over cook. Drain off the oil into a cup. remove chorizo from pan, set aside
• 3. mix 2 cups hash-browns with chorizo drippings and 1/2 envelope Sazon**. Press potatoes into pie pan, forming a crust. Bake 20 minutes or until browned.
• 4. While potato crust is baking,brown remaining 2 cups hash browns in same pan used to cook chorizo,
• 5. beat eggs and Half and Half,and the remaining Sazon**, stir in drained chorizo,hash brownes, cheese, jalapenos and bell peppers.
• 6. Pour into potato crust and bake at 350 F for 45-50 minutes or until set. Garnish with more cilantro. Let sit 15 minutes before serving.
• 7. ENJOY!!!

CHORIZO AND GOAT CHEESE QUICHE

Steps:

• Combine the flour and salt in a food processor and pulse a few times. Scatter the butter and lard over the top of the flour and pulse until the mixture forms large crumbs. Add the water, a few tablespoons at a time, and pulse until the dough just comes together. Divide into 2 equal pieces, flatten each half into a disk, wrap in plastic and refrigerate until chilled through, at least 1 hour.
• On a lightly floured work surface, roll 1 of the disks into a 16-inch round. (Reserve the other disk for another purpose. It will keep in the freezer, double wrapped in plastic wrap then single wrapped in foil for up to 4 months.) Fit the dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; and chill until firm, about 20 minutes.
• Preheat the oven to 375 degrees F.
• Put the tart pan on a baking sheet, line the dough with parchment and fill with pie weights or dried beans. Bake until lightly golden brown, about 20 minutes. Remove the weights and paper and continue baking until golden brown, about 10 minutes longer. Let cool slightly (not all the way) on a baking rack.
• Put the jalapenos, cilantro, garlic, pine nuts and oil in the bowl of a food processor fitted with a metal blade. Pulse until the mixture has a pesto-like consistency; you want a bit of texture. Add the cheese and salt and pepper, to taste, and pulse a few times to distribute the cheese.
• Preheat oven to 350 degrees F.
• Heat the oil in a large saute pan over high heat until it begins to shimmer. Add the chorizo and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels. Let cool slightly.
• Scatter the fontina, Cotija, green onions, chorizo and thyme over the warm tart shell. Whisk the eggs in a large bowl. Add the milk and cream and whisk until smooth. Pour into the shell and evenly distribute the goat cheese over the top. Bake until the crust is deep golden brown and the center is almost set (still slightly jiggles) but the sides are set, about 40 to 50 minutes. Let sit at room temperature for at least 20 minutes before serving. Cut into wedges and drizzle jalapeno pesto over the top.

MINI CHORIZO, PEA & POTATO FRITTATAS

Steps:

• Cook the potatoes in a small pan of boiling water for 10-15 mins until tender. Drain, then leave to steam-dry and cool.
• Heat the oven to 180C/160C fan/gas 4. Line a six-hole muffin tin with paper or silicone cases. Tip the eggs, chorizo, peas, parsley and some seasoning into a large bowl. Slice the cooled potatoes into rounds that are the thickness of a £1 coin, and add these to the bowl. Mix gently.
• Spoon the mixture into the cases, ensuring each has some of the potato, chorizo and peas. Sprinkle the cheese on top and bake for 15-20 mins until golden and set in the middle. Check the frittatas are set by shaking the tin gently - there should be no wobble. Leave to cool slightly and eat warm, or cool completely and chill for up to 24 hrs.

SMOKY CHORIZO & MANCHEGO QUICHE

Steps:

• Heat the oil in a medium frying pan over a high heat, and fry the chorizo for 4-5 mins until crisp. Transfer to a plate lined with kitchen paper using a slotted spoon, and set aside to cool. Set the pan with the fat aside, and leave to cool. For the pastry, put the flour, 1/2 tsp salt, the paprika, cayenne pepper, cooled chorizo fat and the butter in the bowl of a large food processor and blitz until the mixture looks like coarse breadcrumbs. Gradually pulse in 4 tbsp cold water until it comes together into a dough. Turn out onto a lightly floured surface, and knead gently until smooth. Wrap the dough and chill for at least 10 mins. Will keep chilled for up to three days.
• Heat the oven to 200C/180C fan/gas 6. Roll the chilled pastry out on a floured work surface to the thickness of a 50p coin then lift it into a 23cm loose-bottomed tart tin, leaving an overhang. Prick the base all over with a fork, line with baking parchment, then fill with baking beans. Transfer to a baking sheet and bake for 15 mins. Remove the parchment and beans, then bake for 15-20 mins more until golden and crisp. Trim away the pastry that is overhanging using a serrated knife.
• Meanwhile, whisk the eggs, crème fraîche and cream together, season, then stir in the cheese and cooled chorizo. Pour into the pastry case and bake for 25-30 mins until the filling is just set. Leave to cool in the tin, then remove from the tin and slice. Will keep in the fridge for up to three days.