Chorizo and Manchego Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">150g Spanish chorizo, diced (or spicy salami)</li><li class="ingredients-single-item">150g Manchego cheese, grated (or aged Gouda)</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">1 red pepper, diced</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">2 tsp smoked paprika</li><li class="ingredients-single-item">For the custard:</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp black pepper</li><li class="ingredients-single-item">Fresh thyme leaves from 3-4 sprigs</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Ceramic baking beans or dried beans for blind baking</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pie weights or baking beans</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour and salt in a large bowl and add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Working with cold ingredients prevents the butter from melting too quickly, which is crucial for achieving a flaky pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water one tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to overwork the dough, as this develops gluten and makes the pastry tough. Form into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes – this relaxes the gluten and firms up the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (170°C fan/375°F). On a lightly floured surface, roll out the chilled pastry to about 3mm thick and large enough to line your tart tin. Carefully transfer the pastry to the tin, gently pressing it into the fluted edges. Trim any excess, leaving a small overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans or dried beans. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base is pale golden. The blind baking prevents the dreaded "soggy bottom" by creating a barrier between the filling and pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry case is baking, prepare your filling. Heat the olive oil in a frying pan over medium heat and add the diced chorizo. Cook for 2-3 minutes until it releases its oils and begins to crisp. Add the onion and cook until softened, about 4-5 minutes, then add the garlic and red pepper. Cook for another 2-3 minutes, then stir in the smoked paprika. Remove from heat and allow to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the custard, whisk together the eggs, double cream, milk, salt, pepper, and thyme leaves until well combined. Whisking thoroughly incorporates air into the mixture, resulting in a lighter custard texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Reduce the oven temperature to 180°C (160°C fan/350°F). Scatter half of the grated Manchego over the base of the pastry case. Spoon the chorizo mixture evenly over the cheese, then pour in the egg custard mixture. Sprinkle the remaining Manchego on top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully transfer to the oven and bake for 25-30 minutes until the filling is set but still has a slight wobble in the center – this ensures a creamy, not rubbery texture. The quiche should be golden on top with the custard puffed up slightly. If it's browning too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow to cool in the tin for at least 15 minutes before removing. This resting period allows the custard to set fully and makes the quiche easier to slice. Serve warm or at room temperature, garnished with additional fresh thyme if desired. The quiche will keep, covered, in the refrigerator for up to 3 days and can be gently reheated or enjoyed cold.</li></ol>