Quiche 'Taters & Chorizo

By Kwasome

Ingredients

• Pastry
• - 1-1/2 cup All-Purpose Flour
• - 1/2 tsp Salt
• - 2/3 cup cold unsalted Butter, cubed
• - 2 Tbsp ice cold Water
• Fillings
• - 3 Eggs
• - 3/4 cup 18% cream
• - 1/4 tsp each Salt & Pepper
• - 1/4 tsp smoked Paprika
• - 1/2 cup finely chopped cooked Yukon Gold potato
• - 1/2 cup finely chopped cooked Chorizo sausage
• - 1/3 cup finely sliced roasted Red Peppers
• - 2 Green Onions, finely chopped (white part only)
• - 1 Tbsp finely chopped fresh parsley
• - 1 clove Garlic, minced
• - 3/4 cup shredded Manchego cheese

Details

Servings 6
Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

Pastry
1.) Whisk flour with salt until combined; cut in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Stir 3 Tbsp water into the flour mixture until dough comes together. Adding 1 Tbsp of water if needed.

2.) Shape into ball and flatten into disk; wrap with plastic wrap and refrigerate for a least 1 hour or up to 2 days.

3.) Preheat the oven to 400. On lightly floured work surface, roll pastry into 12 x 8 " rectangle, about 1/4" thick. Fit into 11 x7" rectangular tart pan with removable bottom; trimming away excess dough.

4.) Prick bottom of pastry with a fork. Line with foil or parchment paper; fill with pie weights. Bake in bottom third of oven for 20 minutes. Remove foil and weights; bake until golden brown, approximately 7 to 10 minutes. Let cool completely.

Filling
1.) Preheat oven to 350. Whisk together eggs, cream, salt, pepper, and smoked paprika; set aside. Mix together potato, chorizo, red pepper, green onions, parsley and garlic into crust.

2.) Sprinkle with cheese. Pour egg mixture over top. Bake in center of oven until filling is set but still jiggles slightly in the center, approx. 30 - 35 minutes later. Let stand for 5 to 10 minutes, serve warm at room temperature.