Chorizo and leek quiche


For the shortcrust

  • 200 g flour

  • 1 teaspoon of salt

  • 90 g cold butter

  • 75 ml cold water

  • 1 egg yolk

For the filling

  • Chorizo

  • 2 leeks

  • 3 tablespoon of crème fraîche

  • 3 eggs

  • 100 g grated cheese

  • 2 tablespoon olive oil

  • salt

  • pepper

  1. Mix flour, salt and butter until fine crumbs form

  2. Add the water and mix until getting a dough

  3. Wrap it in a clingfilm and let it sit in the fridge at least 30 minutes

  4. Roll out the dough and press it into a buttered tray. Let it sit in the fridge for 30 minutes

  5. Fill with baking paper and pie weights and bake in a preheated oven at 160C for 20 minutes. Remove the weights 5 minutes before the end, brush with egg yolk and cook until light golden

  6. Chop and cook the chorizo in a frying pan. Put them in a kitchen roll

  7. Wash and chop the leeks. Cook them in a frying pan with olive oil on low heat until soft around 15 minutes

  8. Mix crème, eggs, salt and pepper together

  9. Put the chorizo and leeks in the shortcrust. Add the filling and top with grated cheese

  10. Cook on preheated oven at 180C for 30 minutes



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