Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Chorizo, Potato And Asparagus Quiche

on September 16, 2014

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Quiche has to be one of my most favorite dishes to make. I love the fact you can make them in advance, freeze them and then, bake and serve them whenever you want. I’ll tell you about that a little later, but now I want to tell you how I made two different meals out of the groceries I bought. So I bought 1 package of fresh Mexican chorizo sausage, 1 bunch of fresh asparagus, 1 package of store bought ready diced potatoes, (in the refrigerated section), 8 green onions, and 8 ounces of Manchego cheese. As you read this, you’ll see that I’m cooking off more than I need for one Quiche. Tonight I’m making a chorizo and potato hash. At the same time, I’ll be making a quiche using the same ingredients, with a few extra things out of my frig. I’ll be showing you from the pictures, how much of what you will need to make the quiche.

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So what I’ve done here is just to blanch of the 1 bunch of asparagus in some salted boiling water for a couple of minutes. This is just so I can set the beautiful green color. Then I chopped them up into 1 inch pieces. I’m going to set aside 1 cup of the chopped asparagus for the quiche.

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Next, I just browned off 1 package of the Mexican chorizo on all sides. I add 1/4 cup of chicken broth to the hot pan and put a lid on it for about 10 minutes or so. This is make sure the inside of the sausage was cooked through before going into the quiche. Then I sliced all the sausages up for the chorizo hash and for the quiche. I’m setting aside 1/2 a cup of the slices, but then I’m going to cut them into quarters. The slices are fine for the hash, but they are a little to large for the quiche.

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Now for the potatoes. I put 2 tablespoons of unsalted butter along with 1 tablespoon of olive oil, into a large saute pan. Once that’s melted and hot I threw in the 8 green onions that I sliced, using some of the green parts as well. After the onions started to soften I add the 1 package of diced potatoes. I let them cook over med high heat for around 5-7 minutes. I want the potatoes to get nice and crispy on the outside, so you don’t want to fuss with them. Once you’ve stirred the potatoes with the onions and butter let them be so they get that nice brown crunchy exterior.  After the potatoes have cooked I set aside, 1/2 a cup for the quiche. Now for the Manchego cheese. On my box grater, using the large grate size I grated up all the cheese, but I’m only using 1-1/2 cups for the quiche. I also grated a little Pecorino cheese for the top.

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Moving on to the crust. In my earlier bog, “Conquering The Crust” I talked about how to make your own crust, but again, you could always buy a ready made crust, but I had some extra dough in the frig so I went ahead and rolled it out for this dish. I docked the bottom of the pie crust and blind baked the crust in a 400 degree oven for about 5-7 minutes. This way the crust on the bottom of the pie wouldn’t have that uncooked taste to it. I took the pie crust out of the oven and let it cool so there wouldn’t be any chance of scrambling the eggs that are in the custard filling. Now for what’s going to make this quiche all come together. The custard filling.

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So in a large bowl I added 1/4 teaspoon of dried mustard, 2 tablespoons of dried parsley flakes, 1/2 a teaspoon of Kosher salt, and a 1/4 teaspoon of black pepper. To that I added 3 large eggs, 1 cup of whole milk, and 1/4 cup of farmer’s cheese ( this cheese is totally optional). I whisked all that together util smooth. Now I take 1-1/2 cups of the Manchego cheese and mix it with 4 teaspoons of all-purpose flour and then spread it out in the bottom of the pie shell. On top of the cheese I added the mixture of the choizo that I quartered, potatoes with the green onions, and the asparagus. To this, I  then poured the custard mixture. Be careful to do this slowly, you don’t want to overfill the pie. Just add enough of the custard to cover the filling mixture you already have in the pie shell. You want everything just reach, where the pie shell meets the rim of the pie crust edge begins. Am I making sense here. Let me show you.

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See here in this picture, I only added enough of the custard filling so it won’t spill over before it starts to set in the cooking process. Remember the pecorino cheese that I grated, well I sprinkled some of that on the top of the quiche. I also added a protector for the crust ( you can use foil to wrap around the crust to use as a protector), so there is no chance of it burning. This quiche will bake at 400 degrees for 30-40 minutes or until filling has set. Keep your eye on it after 30 minutes and check to see if filling has set. If not let it go for another 10 minutes.

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After the quiche comes out of the oven, let it cool completely. Place a piece of plastic wrap large enough to overlap the sides over the top of the quiche. Then place a piece of foil, and seal well around the edges. The plastic will keep the foil from sticking to the quiche. Place the prepared quiche in the freezer until your ready to bake it off.  When your ready to bake the quiche, preheat oven to 400 degrees and bake for 60 minutes, and don’t forget to place a crust protector around the edges.


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