Thursday, July 10, 2014

Bobby Flay's Chorizo and Goat Cheese Quiche

I adore quiches if that wasn't obvious to you already (as mentioned here and here), and the more unique the recipe the better. So this quiche is pretty crazy. Who knew that goat cheese and chorizo would be the most incredible combination...ah but it is. Really give this a try. I've eaten a crapload of quiches and I've never had anything quite like this guy here. Bobby Flay is a genius.

Recipe adapted from Bobby Flay

Ingredients for Jalapeño Pesto - it gives the quiche a great kick but it's also optional since the flavors in the quiche are unique enough already that it doesn't need this
  • 6 jalapeño peppers
  • 1.5 cups packed fresh cilantro
  • 1 clove garlic, sliced
  • 3 Tbsp pine nuts (I subbed pecans because I has no pine nuts)
  • 1/2 cup extra virgin olive oil
  • 1/4 cup grated parmesan cheese
  • Salt and pepper to taste

Ingredients for Quiche - note that when I pre-baked my pie crust, it shrank in the pan so I ended up halving the eggs/milk/cream, but the original measurements are listed here:
  • 1 pre-baked pie crust, I just used store-bought because it's so easy
  • 4 ounces soft goat cheese, freeze for 10 min before using
  • 1 Tbsp canola oil
  • 1/2 lb Mexican chorizo, casing removed and cooked
  • 1 1/2 cups shredded cheese, I used Kraft's Mexican mix
  • 2-3 scallions, thinly sliced
  • 1/2 tsp dried thyme
  • 4 large eggs
  • 1 cup milk
  • 1 cup heavy cream

For the pesto, roast jalapeños with your broiler until charred (my oven's boiler is weaksauce so it only cooked my jalapeños, no charring happened). Remove stems/seeds. Add everything to a blender and blend, adding a little more oil if necessary to help smooth things out.

Preheat oven to 350F. Line the bottom of your pre-baked pie crust with shredded cheese, cover with cooked chorizo, and top with scallions and thyme.

In a separate bowl, whisk your eggs and then stir in milk/ cream. Pour mixture into crust.

Slice your chilled goat cheese and arrange evenly on top of the quiche. 

Bake in the oven for about 40 minutes, checking occasionally. The edges should be set while the center may still jiggle slightly. Let cool before serving with jalapeño pesto on the side.

Yumms but forgot the pesto in the picture :( I shared a piece of this guy, but polished off the rest on my own within a day.

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