Spinach and Chorizo Quiche

I was craving for quiche but I didn’t want to make the expected quiche lorraine. I was given a block of goat’s cheese from Australia and I have been entertaining the idea of making a spinach and goat cheese quiche. However, at the supermarket, I decided I wanted something with a stronger, meatier, more satisfying taste and so I got myself some chorizo sausages for the quiche.

I think you can basically put whatever you damn well want inside a quiche, so feel free to experiment on your own with different combinations.

Ingredients:

For the base
175g all-purpose flour
100g butter, cubed
1 egg yolk
4 tsp cold water

For the filling
1 clove garlic, smashed
250g spinach, chopped roughly
2 strips streaky bacon, chopped
250g chorizo sausage meat removed from casing
2 eggs
200ml cream
Salt and pepper to taste

Garnish (optional)
Goat cheese, crumbled

Steps:

Make the base 
Rub butter into the flour until you achieve a sandy texture. Add yolk and cold water and mix everything together until just combined. Be careful not to overwork the dough. Press the dough mixture into a greased flan tin. Chill in the refrigerator for 10 minutes.

Make the spinach
In a large saucepan, brown the garlic in some butter and add spinach. Cook for 10 minutes then strained dry. Set aside to cool.

Make the sausage
Render the bacon until the fat melts away from the meat. Add the sausage in small clumps and cook the meat. Remove from heat and set aside to cool.

Heat your oven for 180C.

Make the custard
Beat the eggs and cream together and add a pinch of salt and a generous sprinkle of pepper.

Assembly
Take the crust out from the fridge. Put half the spinach onto the base, then add the sausage meat, and then add another layer of spinach. Pour in the custard and cook in the oven for 30 – 45 minutes until the custard is set and the top is golden.

Garnish with goat cheese and serve warm.

Not for regular sale. You can check out Alpha Bakes’ other creations here.

Spinach and Chorizo Quiche

Spinach and Chorizo Quiche

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