Chorizo & Goat Cheese Quiche

By khojnicki

Ingredients

• Crust:
• 1 3/4 c all purpose flour, plus more for dusting
• 1/2 tsp salt
• 1 stick cold, unsalted butter, cubed
• 3 tbsp cold lard, cubed
• Jalapeno Pesto:
• 6 jalapeno peppers
• 1 1/2 c packed fresh cilantro
• 1 clove garlic, chopped
• 3 tbsp pine nuts
• 1/2 c EVOO
• 1/4 c parmesan cheese
• Kosher salt and freshly ground pepper
• Filling:
• 4 oz. soft goat cheese
• 1 tbsp canola oil
• 1/2 lb chorizo, casings removed
• 1 1/2 c grated fontina cheese
• 1/2 c finely grated cotija cheese
• 2-3 scallions, thinly sliced
• 2 tsp chopped fresh thyme
• 4 large eggs
• 1 c whole milk
• 1 c heavy cream

Details

Preparation time 50mins
Cooking time 160mins

Preparation

Step 1

Make the crust:
Combine the flour and salt in a food processor and pulse a few times. Scatter the butter and lard over the flour and pulse until mixture forms large crumbs. Add 1/3 c ice water a few tbsp at a time, pulsing until the dough comes together. Flatten the dough into a disk, wrap in plastic wrap and refrigerated until chilled, 1 hr.

Transfer the dough to a lightly floured surface and roll out into a 12" round. Fit the dough into a 10" deep dish fluted pan with a removable bottom, gently pressing it into the sides; trim the excess dough. Cover with plastic wrap and chill until firm, about 20 mins.

Meanwhile, make pesto. Preheat the broiler. Put the jalapenos on a baking sheet and broil, turning, until charred, about 5 mins. Remove the stems and seeds. Pulse the jalapenos, cilantro, garlic, pine nuts, olive oil in a food processor until the mixture has a pesto like texture. Add the parm cheese and salt and pepper to taste. Pulse a few times more. Cover and refrigerate until ready to serve.

Preheat the oven to 375 degrees F. Put the tart pan on a baking sheet, line the dough with parchment paper and blind bake 20 mins. Remove weights and bake another 20 more mins. Cool slightly on a rack.

Make the filling: Reduce the oven temp to 350 degrees F. Put the goat cheese in freezer for 10 mins. Heat canola oil in skillet. Add chorizo and cook, breaking it up with a spoon. Let cool slightly. Slice goat cheese into 1/2" rounds.

Scatter the fontina, cotija,s callions, chorizo, thyme over crust. Whisk the eggs in a large bowl. Add the milk and cream and whisk until smooth. Pour into the crust and arrange the goat cheese on top. Bake 40-50 mins. Let cool at least 20 mins before serving. Cut into wedges and serve with pesto.