Mini Chorizo Quiches
- Level: Easy
- Yield: 6 quiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 553
- Total Fat
- 31
- Saturated Fat
- 18
- Carbohydrates
- 52
- Dietary Fiber
- 6
- Sugar
- 2
- Protein
- 17
- Cholesterol
- 187
- Sodium
- 490
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
Ingredients
Butter, for greasing the pans
Crust:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons chilled unsalted butter, diced
5 tablespoons chilled water, plus extra as needed
Filling:
6 ounces chorizo, or spicy Italian sausage, casings removed, and cooked until crisp
4 eggs
1/2 cup Mexican crema, or creme fraiche
1 cup grated Manchego, Swiss, or Pecorino Romano cheese
1/2 cup diced russet potatoes, boiled until tender and cooled
1/4 cup whole milk
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Directions
Special equipment:
6 (4-inch diameter) tartlet pans with removable bottoms- Grease 6 (4-inch) individual tartlet pans with removable bottoms with butter and place on a baking sheet.
- Place the flour and salt in food processor and pulse to combine. Add the chilled butter and process to a coarse meal. With the machine running, add 5 tablespoons of water in a steady stream until the mixture forms a dough. Add additional water, 1 tablespoon at a time, if the dough is too dry.
- Divide the dough into 6 equal balls and press into the bottom and sides of the prepared tartlet pans. Refrigerate the crusts for 15 minutes.
- Preheat the oven to 425 degrees F. Line the crusts with foil and fill with pie weights (or dried beans). Bake for 15 minutes. Cool completely (can be made 1 day ahead).
- Mix the chorizo and remaining ingredients. Pour into the prepared crusts, dividing equally. Bake until the quiches are puffed and cooked through, or when a knife inserted into center of the quiches comes out clean, about 45 minutes. Cool slightly. Serve warm or at room temperature.
Cook’s Note
This recipe will also work in one 9-inch tart pan or glass pie dish.