(Kayon Reynalls is the founder, photographer, and editor of The Supper Club Magazine. We’re so happy to have her here contributing recipes throughout the year.)
Quiche lends itself to being one of the most adaptable recipes you could come across. This recipe plays on the soft rich flavours of caramelized onions, the smoky saltiness from chorizo and the creamy element delivered by a beautifully soft and buttery brie. It’s relatively low effort, even more so that the recipe calls for store-bought ready-made dough. Though, if you do have the time you could definitely go all out and make your own shortcrust pastry. Another short cut?…use caramelized red onion chutney in place of homemade caramelized onions! The perfect solution for a quick dinner or lunch, just serve with a simple side salad and enjoy.
2 egg yolks
300 ml (1 1/4 cup) double cream
Salt to taste
Black peppercorn, crushed
100 g (1/4 cup + 3 tbsp) brie, sliced
175 g (~2 cups) Leeks
75 g (1/3 cup) Chorizo
2 Tbsp Aged Balsamic vinegar
1 500 g pack shortcrust pastry
10 onions peeled and sliced
2 tablespoons olive oil
Water as needed
First, begin by caramelizing the onions. I know 10 onions sound like quite a lot, but it will shrink drastically once cooked. If you do not have the time to caramelize your own onions, you can get a jar of red onion chutney or caramelized onions to use in place.
+ Heat the olive oil in a wide frying pan over low heat. Add the sliced onions to the pan along with a generous pinch of salt and allow to cook slowly for 15 to 20 minutes stirring regularly to prevent sticking or burning. You can add small amounts of water to loosen up any browning bits on the bottom of the pan. (do not be tempted to increase the heat)
+ Add the balsamic vinegar once the onions start to take on a golden-brown tinge and continue to cook over low heat, stirring occasionally for 5 – 10 minutes.
For the Pastry
+ Roll out the dough on a lightly floured surface until roughly 5 cm larger than your 25 cm quiche tin/plate. If using the small 12.5 cm tins as I did, cut the dough into 4 equal pieces before rolling out.
+ Using your rolling pin, carefully drape the dough over the tin/plate, allowing an overhang of dough on the sides. Gently and carefully push the dough into the corners of the tin/plate so that it makes good contact with the surface. Transfer to the
fridge or freezer to chill for 20 minutes.
+ Preheat the oven to 180C fan assisted / 200c conventional oven. While the quiche dough chills, get started on the filling.
For the filling
+ Warm a tablespoon of olive oil in a frying pan over low to medium heat. Add the chorizo and cook for 5 minutes, stirring every now and again. Add the finely chopped leeks and allow to cook for a further 5 to 8 minutes or until the leek is soft and tender, stirring every now and then. Once finished, remove from the heat and drain any excess oil using a strainer. Set aside.
+ In a glass jug with a pouring beak, add the eggs, egg yolks, double cream, a pinch of salt and a pinch of crushed black peppercorn and whisk together until well incorporated. Set aside.
Bake the quiche shells
+ After 20 minutes, remove the quiche shells from the fridge or freezer and prick the bottoms with a fork, line with greaseproof paper or aluminium foil and fill with baking beans (alternatively you can use dried beans or rice). Blind bake for 20 minutes before removing the paper and beans. Brush the tart shells with egg whites and return to the oven to bake for a further 5 to 10 minutes or until pastry is lightly golden brown.
+ When the tart shells are ready, Spoon in your desired amount of caramelized onion and spread evenly across the bottoms of the tart shells. Follow up with a scattering of the chorizo and leek mixture and a couple of slices of the brie. Pour
over the egg and cream mixture and transfer to the oven to cook for about 20 to 25 minutes until set. The tart should be nice and golden brown with a slight wobble. Leave to cool in the tins for about 5 minutes before trimming the edges with a knife. Remove from the tins, slice and serve warm or cold.
Tips & Tricks
*If you are short for time, use store-bought caramelised onion chutney in place of homemade caramelised onions.
*If making your own caramelised onions, spring for a 4 leaf aged balsamic vinegar, you’ll definitely want to use it other recipes, trust me.
*Quiche and Flan tins/plates/pans are typically one and the same.
*This recipe is delicious hot or cold.
*feel free to play with this recipe, adapt it to your palette’s preference, if you are vegetarian, sub out the Chorizo with Soyrizo or just omit it all together. Just adapt to your hearts content.
Please be aware that all conversions from grams or ML to cups are estimates and were determined without a kitchen scale by our editor. For accurate results reference the original weight measurements as provided by Kayon.