Chorizo quiche

I will start out by saying that yes, I know that this picture is horrible. I’m not going to refuse to put something up on my blog just because I don’t have a good picture of it. I will not be held hostage to the expectations of food bloggers whose entire lives revolve around photography! I will  not obsess over lighting and angles and depth of field when all I want to do is EAT!

That said, I whipped up something new tonight and I’m going to write about it. I promise that it’s yummier than my substandard photo makes it appear.

I’ve made quiche a few times before, but I had some chorizo in the fridge and I know that restaurants often have chorizo and eggs on the menu, so I figured hey…why not chorizo quiche?

I made my dough from scratch, but you can use store bought if you want to. Here’s how I make pie dough.

Chorizo Quiche
Chorizo Quiche

Chorizo Quiche

Pie dough – 1 crust
Mexican chorizo sausage – 8 oz.
4 eggs
2 cups milk
1 cup sliced mushrooms
half an onion – chopped
4 oz. creamy swiss cheese
.5 cup shredded cheese (cheddar, jack, parm)

Preheat the oven to 425. Line a deep dish pie plate with pie dough and blind bake (bake without the filling, but weighted down…use beans or pie weights on top of parchment paper or aluminum foil) it for 15 minutes. Remove the weights and bake uncovered for 5 more minutes, then lower the oven temperature to 350.

While the pie dough bakes, remove the casing from the chorizo and brown it in a skillet. After it starts to break up and release its fat, add the onions and mushrooms. Cook until the vegetables soften.

Heat the milk to almost boiling. You can use a microwave or do it in a sauce pan.

Beat the eggs and then temper them into the warm milk. Do this by adding a little bit of milk at a time, constantly whisking. Once half the milk has been added, pour the egg/milk mixture into the milk and whisk together.

Once the pie crust is blind baked and the other ingredients are ready, it’s time to assemble. Place the pie plate onto a cookie sheet in case of spills. Spoon the chorizo mixture onto the pie crust. Now pour the egg mixture on top. Finally, place dollops of the creamy swiss onto the top.

Bake at 350 for about 30 minutes or until set. Sprinkle with cheese if you want!

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How to make pie crust

I remember the first time I decided to make pie dough from scratch, I spent hours looking through recipes. For such a simple thing, the seemingly endless combination of ingredients and techniques was astonishing. Keep everything cold, butter for flavor, shortening for flakiness, don’t work it too much, don’t add too much water!

After years spent terrified that I’d add too much water and struggling with crumbly pie dough, I finally surrendered and just added as much freaking water as I thought it needed to come together.

And guess what? I wasn’t struck by the vengeful lightning bolt of some unknown dough god. The dough didn’t jump up off the counter and bitch slap me before ranting about being too damn soggy. “Don’t you know you’re only supposed to use a few tablespoons, dummy?”

Screw it! I’m sure my grandma didn’t gingerly spritz the top of her flour with a spray bottle and then try to smoosh the dough together in her fist to see if she’d used enough. It’s enough when it makes DOUGH!

That said, the other stuff like keeping ingredients cold all do seem to matter. I personally prefer all butter crusts. Why? Well, for one, it’s easier. Why get out shortening (forget lard, I’m not using it, I don’t care WHO says it makes good dough) when you don’t have to?

Pie dough

1.5 C flour
8 oz. cold unsalted butter
1/2 tsp. salt
ice water
(add 2 tbsp. sugar if it’s for a sweet pie)

So here’s what I do…sift the flour and salt together. Now either put it into a food processor, add the cold butter and whiz it around until the butter is in pea sized chunks OR freeze the butter and then grate it into the flour. You could cut the butter into the flour using a fork or a pastry cutter too, but that’s way too much work for me.

Then add the water. How much? What I do is take a couple of ice cubes and put them into a half cup measuring cup. Then I fill it up with water. Wait a few seconds until the water is thoroughly chilled and then pour it over the flour mixture.

I do it in a bowl and once I’ve dumped the initial amount of water in, I put my hand into the bowl and move it around. If it seems to be making dough, I stop. If it’s still crumbly and isn’t sticking together, I add a little bit more. That’s all there is to it.

Flatten the dough into a disk and chill it for at least half an hour. Then roll it out and use it however your recipe dictates.

This makes enough for one crust. It’s a generous recipe too, you won’t need to roll it super thin to get it into a deep dish pie plate. If you need a top and bottom crust, just double the recipe! Divide it into two portions before refrigerating.

Good luck!

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