Tuesday, December 22, 2009

Quiche with Broccoli, Goat's Cheese, Mushrooms & Chorizos


We are really having a wet winter - and I'm not complaining because my memory isn't that selective and I do remember what it was like to have been in a drought for 5 years. The constant fear of running out of water wasn't very nice at all, so I welcome the rain.

Anyhow I made this really easy quiche with frozen puff pastry I bought from Carrefour. I got the recipe from my friend Pierre who is in La Reunion as we speak, scuba diving in the deep blue tropical seas away from all the damp and cold.

Although I mentioned 'a recipe' - there isn't really one. He just gave me very vague instructions like: 5 eggs, goat's cheese, chorizos (isn't that what you get in Spain?), bell peppers (or some other vegetable) cream and/or milk, salt, pepper, nutmeg, thyme and follow the instructions on the box of the frozen puff pastry.

Anyway I did a little research on how to make quiche as I had never made one before - just to get a feel for it. It seems some people like to bake the crust for 10 minutes and take it out and put the ingredients in and then bake it, and other people just go right ahead and put the ingredients inside and bake it for 20 minutes or more.

Quiche with Broccoli, Goat's Cheese, Mushrooms & Chorizos

Ingredients

1 Sheet of Frozen Puff Pastry (or make it from scratch if you wish)

5 eggs

1/2 Cup Heavy Cream

5 Mushrooms (sliced)

1 Cup Broccoli (par boiled & chopped)

Emmental Cheese (grated and enough to line the bottom of the quiche)

90 g Goat's Cheese (cut into bite sized pieces)

1/8 Onion (thinly sliced)

Iberico Chorizos (sliced and diced - as many as you think is right)

Salt, Black Pepper, Chili Pepper*, Nutmeg, thyme

*Do not put too much of this. It's meant to be a hidden flavor and should not come out to the fore!

Step 1: Preheat oven to 200C (or whatever the instructions tell you to do). Butter your pan and line it with the puff pastry dough. Trim off edges.

Step 2: Line the bottom of the puff pastry with a layer of emmental cheese.

Step 3: Put the goat's cheese, mushrooms, chorizos, broccoli in there.

Step 4: Beat the 5 eggs and mix in cream and/or milk, nutmeg, salt, pepper, chili powder - and pour this mixture into the quiche. Put the thin slices of onion on top.

Step 5: Bake the quiche for 20 minutes at 200C, then lower the heat to 165-170C and continue to bake for 25 minutes or until firm. VoilĂ !

Note: My apologies for the bad lighting and out of focus photo, but you get the idea!

6 comments:

Anncoo said...

I love quiche with spinach. Looks good with broccoli, must try this next time.

Elra said...

Beautiful in appearance and always sound good with chorizo.

Natalie said...

That looks delicious..I love the pic too ! We just had a snow storm... it was lovely at first, and then we had to shovel the drive way the next morning.. :p...

Natashya Kitchen Puppies said...

Delicious! All my favourite flavours.

DeliFive said...

Love your take on quiche with chorizo!

Emi said...

This looks great! I just forwarded the recipe to myself. Thank you :)