Tex-Mex Quiche (with Jalapeños and Black Beans) Recipe

<ul class="ingredients-main-list"> <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 tsp salt, divided</li> <li class="ingredients-single-item">3-4 tbsp ice-cold water</li> <li class="ingredients-single-item">1 tbsp olive oil</li> <li class="ingredients-single-item">1 small onion, finely diced</li> <li class="ingredients-single-item">1 red bell pepper, diced</li> <li class="ingredients-single-item">2-3 jalapeños, seeds removed and diced (leave seeds in for extra heat)</li> <li class="ingredients-single-item">150g cooked black beans, drained and rinsed</li> <li class="ingredients-single-item">100g sweetcorn kernels (fresh or frozen)</li> <li class="ingredients-single-item">2 garlic cloves, minced</li> <li class="ingredients-single-item">1 tsp ground cumin</li> <li class="ingredients-single-item">1 tsp smoked paprika</li> <li class="ingredients-single-item">5 large eggs</li> <li class="ingredients-single-item">150ml double cream</li> <li class="ingredients-single-item">100ml milk</li> <li class="ingredients-single-item">150g grated cheese (mixed cheddar and monterey jack or similar)</li> <li class="ingredients-single-item">2 tbsp fresh coriander, chopped (plus extra for garnish)</li> <li class="ingredients-single-item">Lime wedges, sour cream and avocado slices to serve (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) quiche dish or tart pan</li> <li class="equipment-single-item">Baking beans or rice for blind baking</li> <li class="equipment-single-item">Baking parchment</li> <li class="equipment-single-item">Food processor (optional)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the pastry by placing the flour and half the salt in a large bowl. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. The cold butter creates little pockets of fat that will melt during baking, creating a flaky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add ice-cold water one tablespoon at a time, mixing with a knife until the dough just comes together. Cold water prevents the butter from melting prematurely. Form the dough into a disc, wrap in cling film, and chill for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Preheat your oven to 190°C (170°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making it large enough to line your quiche dish with some overhang. Press it gently into the dish, trimming excess but 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 rice. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5 minutes until the base is just starting to color but not fully cooked. The pre-baking ensures your crust won't become soggy when filled. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> While the pastry is baking, heat the olive oil in a frying pan over medium heat. Add the onion and cook until softened, about 4 minutes. Add the bell pepper, jalapeños, and garlic, cooking for another 3 minutes until fragrant. The brief cooking mellows the raw heat of the jalapeños while preserving their flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Stir in the black beans, sweetcorn, cumin, and smoked paprika. Season with remaining salt and freshly ground black pepper. Cook for 2 minutes to allow the flavors to meld, then remove from heat and allow to cool slightly. Cooling prevents the hot filling from beginning to cook the eggs when they're combined. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> In a large bowl, whisk together the eggs, double cream, and milk until thoroughly combined. Stir in two-thirds of the grated cheese and the chopped coriander. The fat content in the cream creates a silky, rich custard texture once baked. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Spread the vegetable and bean mixture evenly over the par-baked pastry case. Carefully pour the egg mixture over the vegetables, ensuring even distribution. Scatter the remaining cheese on top. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Lower the oven temperature to 180°C (160°C fan) and bake the quiche for 25-30 minutes until the filling is set but still has a slight wobble in the center. The quiche will continue cooking from residual heat after removal from the oven. The filling should be golden on top with no liquid egg visible. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow the quiche to rest for at least 15 minutes before slicing. This resting period allows the custard to fully set and makes for cleaner slices. Serve warm or at room temperature with fresh coriander sprinkled on top and optional lime wedges, sour cream, and avocado slices on the side. The quiche will keep refrigerated for up to 3 days and also freezes well for up to 1 month. </li> </ol>