Crustless Spicy Chorizo Quiche With Cheese 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.

CRUSTLESS QUICHE CHORIZO

Steps:

• Preheat oven to 375º F;.
• 9" Pie pan, quiche dish or similar baking vessel at least 1" deep.
• • Sauté the chorizo links, in their wrappers, over medium-low heat. While the sausage is cooking, prepare the eggs, butter and water by whisking thoroughly then gently stir in the spinach leaves. If using shredded cheddar, measure the amount needed. If using packaged, block cheddar, slice the cheese into 1"x1/8" squares; dice the tomato into 1/2"x1/2" pieces. Set these items aside until assembly time.
• • Remove the chorizos from heat, cover the chorizo with a layer or two of paper towels and carefully pierce the casing releasing the rendered fat, squeezing gently, if necessary. When piercing the sausage casing, PIERCE THE LINK IN ITS SIDE as the red oil rendered during sautéing can squirt out unexpectedly (AND YOU COULD END UP WITH A RED STRIPED AND POLKA-DOTTED REFRIGERATOR!). This is because a closed casing chorizo becomes pressurized during sautéing, so the side-piercing is necessary. TAKE CARE - THE SAUSAGE AND OIL ARE VERY, VERY HOT. NOTE: You can remove the casing or cut slits or poke holes in the casing before cooking, but the sausage will soak up more oil and require longer draining.
• • Cut the remaining casing down the length of the sausage and scoop out the chorizo meat placing it on paper towels to absorb additional fat.
• • Spray the baking dish with butter flavored or olive oil cooking spray, then pour in the beaten egg-spinach mixture.
• • Evenly distribute the tomato and (optional) ½ of the onion pieces throughout the eggs.
• • Sprinkle the shredded cheddar or dot the cheddar cheese pieces across the top in a pleasing pattern, then sprinkle on the parmesan cheese and remaining (optional) onion.
• • Lightly spray the top of the quiche with butter flavored or olive oil spray.
• • Sprinkle a few grains of the seasoned salt and/or pepper over the quiche.
• • Bake for 20 - 25 minutes or until cheese is a fantastic brown!
• • Remove the quiche from the oven and allow to rest about 5 minutes until completely set.

CRUSTLESS SPICY CHORIZO QUICHE WITH CHEESE

Steps:

• Heat oven to 350ºF.
• Crumble chorizo into large skillet. Add onions; cook and stir on medium-high heat 5 to 8 min. or until chorizo is browned and onions are tender. Set aside.
• Microwave cream cheese in large microwaveable bowl on HIGH 30 sec.; whisk until creamy. Add eggs, 1 at a time, beating after each addition until blended. Whisk in milk. Add shredded cheese and chorizo mixture; mix well.
• Pour cream cheese filling into 9-inch pie plate sprayed with cooking spray. Bake 40 to 45 min. or until knife inserted near center comes out clean.

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.

CRUSTLESS CHEESE QUICHE

Steps:

• In a large bowl, combine the first 7 ingredients. Combine flour, baking powder and salt; add to the cheese mixture and mix well. Transfer to a greased 9-in. pie plate. , Bake at 400° for 15 minutes. Reduce heat to 350° and bake 30 minutes longer or until a knife inserted in the center comes out clean. Garnish with tomatoes and olives.

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.