Spanish Quiche With Olives Manchego Cheese Recipe 425 Food

SPANISH MARINATED OLIVES

Steps:

• Add the olive oil and sherry vinegar to a small bowl and whisk.
• Add the mozzarella, manchego, garlic, rosemary, bay and orange peel to a large bowl, pour over the marinade and then toss. Add the olives, stirring to make sure they are covered in the marinade. Cover and refrigerate for 8 hours or overnight.
• Before serving, drain off any excess liquid. Add the cubed chorizo, toss and serve.

SPANISH QUICHE WITH OLIVES & MANCHEGO CHEESE RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. In a 10 or 12-inch ovenproof nonstick skillet over medium heat, heat 2 tablespoons oil. Add onion and 1/2 teaspoon salt, and cook, stirring occasionally, until onion is soft and translucent, 8 to 10 minutes. Transfer onion to a large bowl and set aside. In the same skillet over medium heat, heat 2 tablespoons oil. Working in batches, add half of potatoes in an even layer and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until potatoes begin to soften, 8 to 10 minutes. Add eggs and olives to reserved onion-potato mixture, and gently stir to combine. Wipe the skillet clean. Over medium heat, heat remaining olive oil. Add half of reserved potato-onion-egg mixture to skillet, smoothing with the back of a spoon to create an even layer. Top with cheese; then cover with remaining potato mixture, smoothing with the back of a spoon to create an even layer. Cook for 10 minutes on stovetop, then transfer skillet to oven. Bake until eggs are set and potatoes are tender, 25 to 30 minutes. Adjust oven to broil and cook tortilla until top is lightly browned, about 3 minutes. Transfer pan to a wire rack and let cool for 5 minutes. Invert onto a serving plate and cut into 6 or 12 wedges. Serve hot or at room temperature.

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.

MEXICAN QUICHE

Steps:

• Arrange pie crust in a pie plate.
• Sprinkle shredded cheddar evenly over bottom of crust.
• Spread drained tomatos/chilis and green chilis over cheese. Sprinkle olives over top.
• Beat eggs, sour cream, chili powder, paprika, cumin, cayenne, and garlic powder until well mixed. Pour over mixture in pie crust.
• Bake at 375 for 50 minutes, until firmly set. Allow to sit 5 minutes before serving.

ITALIAN QUICHES

Steps:

• Preheat oven to 400°. Line unpricked crusts with a double thickness of heavy-duty foil. Bake 4 minutes. Remove foil; bake 4 minutes longer. Remove from oven; leave oven on., In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage into crusts; sprinkle with mozzarella cheese. Top with onion and peppers. In a large bowl, whisk eggs, milk and garlic. Pour over peppers; sprinkle with Parmesan cheese., Cover edges of quiches loosely with foil; place on a baking sheet. Bake at 400° 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked quiches up to 3 months. To use, remove from the freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Cover edges of crust loosely with foil; place on a baking sheet. Bake 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

TOMATO OLIVE QUICHE

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Reduce oven temperature to 375°., In a large resealable plastic bag, combine the flour, salt and pepper. Add tomato slices, a few at a time, and shake to coat. In a large skillet, cook tomatoes in oil until golden brown, 1-2 minutes on each side. , In a small bowl, whisk eggs and cream; stir in cheddar cheese. Sprinkle olives and onions into crust; top with two slices of provolone cheese. Layer with tomatoes and remaining provolone. Pour egg mixture over the top. , Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 10 minutes before cutting. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place on a baking sheet; cover edges loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.