RECIPES
Quiche with chorizo, potato, haloumi and spring onion
By Miele
25 minutes, plus refrigeration time
Preparation Time
1 hour 10 minutes
Cooking Time
8 servings
INGREDIENTS
Sour cream pastry
200 g unsalted butter, chilled and cut
into 1 cm cubes
250 g (1 ⅔ cups) plain flour
125 ml (½ cup) sour cream
Quiche
2 potatoes (250 g), peeled and
cut into small 1 cm cubes
1 tbsp olive oil
150 g dried chorizo, cut into
1 cm cubes
250 ml (1 cup) cream
4 eggs
Salt flakes, to taste
200 g haloumi, coarsely grated
3 spring onions, thinly sliced
To serve
Green leafy salad
Miele accessories
METHOD
Sour cream pastry
- Pulse the butter and flour in a food processor until the mixture resembles large breadcrumbs.
- Add the sour cream and continue to pulse until just before the dough starts to incorporate into a ball.
- Remove from the food processor and bring the mixture together using your hands on a floured benchtop.
- Wrap the dough in cling wrap and refrigerate for 20 minutes.
- Grease a 3 cm deep, 24 cm loose bottom tart tin.
- Roll the pastry on a floured surface until large enough to line the prepared tin. Ease the pastry into the tin, press into the base and sides. Cover with cling wrap.
- Chill in the fridge for 10 minutes, or until firm.
Quiche
- Combine the potatoes with the olive oil and place on the baking tray.
- Place into the oven on shelf level 2 and cook on Fan Plus at 200°C for 10 minutes, or until the potatoes are soft.
- Add the chorizo to the tray and cook for an additional 10 minutes, or until the chorizo and potatoes are crisp. Remove from the oven.
- Change the function to Intensive Bake at 150°C with a baking tray positioned on shelf level 1.
- Place the cream, eggs and a pinch of salt in a bowl, mix until well combined.
- Remove the tart case from the fridge and trim off excess pastry from the edge.
- Evenly place the potato, chorizo, haloumi and spring onion onto the base. Pour in the egg mixture and place tart in the oven on the preheated baking tray.
- Bake for 30 minutes, or until the filling is starting to set.
- Change the oven function to Bottom Heat at 190°C and bake for a further 20 minutes, or until the base is crisp and the filling is golden and set.
- Remove the quiche from the oven and place onto a wire rack to cool.
To serve
- Slice the quiche into 8 pieces and serve with a green leafy salad.
Hints and tips
- We love this pastry recipe; make extra and keep in the freezer. Roll the pastry into a disk before storing in the freezer.
- This recipe is a great base to make different flavours of quiches, try ham and cheese, pumpkin and feta or onion and gruyere.
APPLIANCE / FUNCTION
Miele
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