Mini Chorizo Quiches
- Butter, for greasing the pans
- 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
- 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
- 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.
butter, flour, salt, butter, water, chorizo, eggs, crema, manchego, russet potatoes, milk, salt, diameter
Taken from www.foodnetwork.com/recipes/marcela-valladolid/mini-chorizo-quiches-recipe.html (may not work)