SEASONAL SPANISH RECIPE: Spanish Themed Picnic Quiche
Posted By: Málaga Food Guide Team - Málaga Province
Quiche has always been one of those foods that has been made fun of, but unfairly so.
There are many great recipes and fillings for the humble quiche. In homage to Summer Picnics, we have put together our version of a Spanish themed quiche.
There are many great recipes and fillings for the humble quiche. In homage to Summer Picnics, we have put together our version of a Spanish themed quiche.
Ingredients
For the Pastry
175 gr plain flour
pinch salt
85 gr butter, cubed
2–3 tbsp cold water
pinch salt
85 gr butter, cubed
2–3 tbsp cold water
For the Filling
3 eggs
175 ml cream
1/4 tsp salt and pepper
1/4 tsp smoked paprika
125 ml finely chopped cooked potatoes
175 ml cream
1/4 tsp salt and pepper
1/4 tsp smoked paprika
125 ml finely chopped cooked potatoes
125 ml finely chopped cooked chorizo sausage
75 ml finely sliced roasted red peppers
2 salad onions, finely chopped
1 tbsp finely chopped fresh parsley
1 clove garlic, minced
175 ml grated manchego cheese
75 ml finely sliced roasted red peppers
2 salad onions, finely chopped
1 tbsp finely chopped fresh parsley
1 clove garlic, minced
175 ml grated manchego cheese
Method
For the Pastry
Put the flour and salt in a large bowl and add the cubes of butter.
Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
Using a table knife, stir in just enough of the cold water to bind the dough together. You should always start with 1-2 tablespoons and add more if absolutely needed (shorter pastry will have a better texture, though can be a bit crumbly to work with). Gently knead the pastry on a clean work surface until it just comes together.
Alternatively using a food processor, put the flour, salt and butter in the food processor and pulse until the fat is rubbed into the flour. With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.
Wrap the dough in cling film as before and chill for 30 minutes before using. Alternatively, roll out immediately and line the tin, resting the pastry case in the fridge for 30 minutes before baking.
For the Filling
- Preheat oven to 350°F (180°C).
- Whisk together eggs, cream, salt, pepper and smoked paprika then set aside.
- Mix together the cooked potato and chorizo, then add the red pepper, green onions, parsley and garlic and scatter over the base of the pastry
- Sprinkle with the grated manchego cheese.
- Pour the egg and cream mixture over top.
- Bake in centre of oven until filling is set but still jiggles slightly in the centre, approximately 30 to 35 minutes.
Let stand for 15 minutes. Serve either warm or at room temperature.
