Tex-Mex Quiche de Felipe

Real Men Make Quiche

Make the fillings:

Sauté 1 chopped jalapeño, 1/4 onion, and a little salt in olive oil, add 2 cloves minced garlic and 1/4 c sun-dried tomatoes; the filling also has cubes of 1/4 c Monterey jack + cheddar, and a few tablespoons of chopped chorizo; add a handful of chopped scallions.

Pastry for a one-crust nine-inch pie:

  • 175 g flour
  • 100 g cold butter
  • 3/4 t salt (reduce to 1/2 t for Lorraine)
  • egg yolk (add the white to the rest of the eggs later)
  • 4 t cold water
  • Hard beans, rice, peas, or pie weights
  • Parchment paper

Basic Quiche:

3 eggs, lightly beaten
1 c heavy cream (1/2 pint; reduce if needed to keep the fillings from overflowing)
¼ teaspoon nutmeg (freshly ground is best)
1/4 teaspoon salt
¼ teaspoon freshly ground pepper
Tabasco sauce to taste
A side of ripe tomato slices in a little olive oil + salt goes great with any quiche. And/or a side salad or fried potato slices.

Quiche Lorraine:

Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.
Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.

Make the pastry.

  • For the pastry, put 175g plain flour, 100g cold butter, cut into pieces, 1 egg yolk, 3/4 t salt, and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds.
  • Tip the pastry onto a lightly floured surface, gather into a smooth ball, then gently roll out thinly, with little pressure, about 1/8″ inch. A French pastry rolling pin is good for this.
  • Line a 23 x 2.5cm loose-bottomed, fluted flan tin (i.e. quiche pan or pie plate), easing the pastry into the base. One way is to roll the pastry around the rolling pin, then unroll it over the plate.
  • Preheat the oven to 400 degrees.
  • Trim the pastry edges with scissors or a sharp knife (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn’t now go below the level of the tin). Press the pastry into the flutes, lightly prick the base many times with a fork, then chill for 10 mins.
  • Cover the bottom of the pastry with a round of parchment paper (larger than the dish for easier removal later) and add enough dried beans / peas / rice / pie weights to mostly fill the shell. Bake 10 minutes.
  • Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside.
  • Whisk the eggs, cream, nutmeg, salt, pepper and Tabasco sauce in a bowl to taste.
  • Add the filling (including cheese if using), then pour custard over it.

All Quiches:

  • Bake the pie until a knife inserted one inch from the pastry edge comes out clean, and the top is golden brown, about 25-30 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving.
  • If the quiche dish has a removable bottom, place carefully on a bowl, then gently press down on outer ring of the dish.

Photo and cinematography by smboro

Tex-Mex Quiche de Felipe

  • Servings: 6-8
  • Difficulty: medium
  • Print

Ingredients

  • Make the fillings: Sauté 1 chopped jalapeño, 1/4 onion, and a little salt in olive oil, add 2 cloves minced garlic and 1/4 c sun-dried tomatoes; the filling also has cubes of 1/4 c Monterey jack + cheddar, and a few tablespoons of chopped chorizo; add a handful of chopped scallions.
  • 175 g flour
  • 100 g cold butter
  • 3/4 t salt (reduce to 1/2 t for Lorraine)
  • egg yolk (add the white to the rest of the eggs later)
  • 4 t cold water
  • 4 large eggs
  • Hard beans, rice, peas, or pie weights
  • Parchment paper
  • Freshly grated nutmeg
  • Basic Quiche: 3 eggs, lightly beaten; 1 c heavy cream (1/2 pint; reduce if needed to keep the fillings from overflowing); ¼ teaspoon nutmeg (freshly ground is best); 1/4 teaspoon salt; ¼ teaspoon freshly ground pepper; Tabasco sauce to taste; A side of ripe tomato slices in a little olive oil + salt goes great with any quiche. And/or a side salad or fried potato slices.

Directions

  1. Make the pastry. For the pastry, put 175g plain flour, 100g cold butter, cut into pieces, 1 egg yolk, 3/4 t salt, and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then gently roll out thinly, with little pressure, about 1/8″ inch. A French pastry rolling pin is good for this. Line a 23 x 2.5cm loose-bottomed, fluted flan tin (i.e. quiche pan or pie plate), easing the pastry into the base. One way is to roll the pastry around the rolling pin, then unroll it over the plate.
  2. Preheat the oven to 400 degrees. Trim the pastry edges with scissors or a sharp knife (save any trimmings) so it sits slightly above the tin (if it shrinks, it shouldn’t now go below the level of the tin). Press the pastry into the flutes, lightly prick the base many times with a fork, then chill for 10 mins. Cover the bottom of the pastry with a round of parchment paper (larger than the dish for easier removal later) and add enough dried beans / peas / rice / pie weights to mostly fill the shell.
  3. Bake 10 minutes.
  4. Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside. Whisk the eggs, cream, nutmeg, salt, pepper and Tabasco sauce in a bowl to taste.
  5. Add the filling (including cheese if using), then pour custard over it. If the quiche dish has a removable bottom, place carefully on a bowl, then gently press down on outer ring of the dish.
  6. Notes: Quiche Lorraine – Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent. Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.



Credit: eat-well-travel-often.com

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