My first memory of quiche isn’t a romantic meeting of girl and eggy pie; I met pre-frozen mini quiches somewhere on the road of childhood, and wondered at the creamy, crusty little packages. These mass-produced quiches left me longing for something more. I knew these had such potential to be a buffet hero. And so versatile: ham, spinach, cheese. I have great plans for these eggy pies, I thought.
So years later, I’ve formulated my ultimate quiche, one with oozing cheese, creamy eggs and spicy Mexican chorizo. And nothing is better than marrying French techniques with Mexican flavors.
Cheesy Chorizo Quiche
8 ounces pork chorizo
1/2 onion, chopped
2 cups milk, boiling
1 cup shredded cheese
1 pie crust, recipe below
Brown chorizo, and add onions. Cook until onions are soft.
Temper eggs with boiling milk: While whisking the eggs, pour a slow stream of the boiling milk down the side of the bowl. Work in about half of the milk. Once the egg mixture is warmed, stir in the rest of the milk.
Spread chorizo and onions in the bottom of the baked crust. Pour eggs over, and top with cheese.
Bake 350* for 30 minutes.
1 1/2 cups all pupose flour
2 Tablespoons sugar
1 Tablespoon salt
1/2 cup vegetable oil
2 Tablespoons milk
Mix dry ingredients together. Slowly stir in the oil and milk.
Roll out on lightly floured surface. Press into desired baking dish (I used a rectangular tart pan).
Prick the bottom with a fork, and bake at 400* for 15 minutes.