At g&b, we are very proud of the fact that we do not discriminate. All pies are equally delectable to us! You have a crust, you have a filling and deliciousness ensues. So from yesterday’s Chocolate Chip Pie, we’re moving right on to a different kind of pie: this gorgeous Spanish Quiche. Think chorizo, think Manchego, think black olives and garlic, all encased in a flaky, buttery crust.
For the crust:
1 cup (200 g) all purpose flour
1/2 cup (100 g) butter at room temperature
4 tbsp (60 ml) milk (whole milk or 2 %, but not fat free)
1/4 tsp (6 g) salt
Extra flour for rolling out the crust
Extra butter for greasing the form
For the filling:
1/2 cup plus 1 tbsp (150 ml) heavy cream
1/2 cup (125 ml) milk
1 1/2 (225 g) cups onions, coarsley chopped
1 cup (100 g) Manchego cheese, grated
3 tbsp (about 5g) flat leaf parsley, chopped
2 cloves garlic, minced
1/2 cup (100 g) mild black olives, cut lengthwise in half
4 oz (100 g) sweet Spanish chorizo, cut into 1/4 inch (1/2 cm) bits
Required cooking tools:
10” baking tin
Put all the ingredients for the crust into a large bowl. First mix and then knead with your hands until a dough forms. Make a ball out of the dough, wrap it in cling film and refrigerate for at least 30 minutes or up to overnight.
When you are ready to use the dough, remove from the fridge and set aside while you make the filling for the quiche. Preheat oven to 400 F (200 C).
Mix all ingredients for the filling except the chorizo together in a big bowl. Lightly flour a work surface and roll out the crust dough with the rolling pin (a bottle of wine will do as a rolling pin in a pinch!). Butter the baking tin thoroughly. Lay the rolled dough over the tin and press carefully into all corners. Cut off any excess dough. Pour the filling into the dough and spread out evenly. Distribute the chorizo over the top of the filling and press it down into the filling gently. We don’t want the chorizo in the filling beforehand because it will turn everything orange! Bake for 30 minutes or until the quiche has set. Enjoy!