Chorizo, Pepper and Gruyère Quiche
Ben created this dish for Great British Bake Off ™ Series 2. His buttery shortcrust is baked deliberately pale — an inherited principle from his grandmother — yet stays crisp thanks to a thorough blind bake and an egg-white seal. Rendered cooking chorizo, sweet softened peppers and nutty Gruyère are bound in a lightly seasoned cream custard, baked only until just set with the faintest wobble at the centre. Ben went on to top that week's technical challenge, placing first of the eleven remaining bakers.
- Time: 150 min
Source: Relaxed Recipes
Ingredients
- FOR THE SHORTCRUST PASTRY
- Plain flour — 250 g / 2 cups
- Fine sea salt — 3 g / 1/2 tsp
- Cold unsalted butter — 125 g / 9 tbsp
- Cold egg yolk — 1
- Ice-cold water — 30–45 ml / 2–3 tbsp
- Egg white — 1
- FOR THE CHORIZO, PEPPER & GRUYÈRE FILLING
- Cooking chorizo — 200 g / 7 oz
- Red peppers — 2 medium
- Small onion or 2 shallots — 1 small
- Olive oil — 15 ml / 1 tbsp
- Gruyère cheese — 150 g / 1 1/2 cups
- Fresh thyme — 3–4 sprigs
- FOR THE CUSTARD
- Large eggs — 3
- Egg yolk — 1
- Double cream — 200 ml / scant 1 cup
- Whole milk — 100 ml / 1/2 cup
- Freshly grated nutmeg — 1 pinch
- Salt & black pepper — to taste
- EQUIPMENT NEEDED
- cm loose-bottomed fluted tart tin, about 3.5 cm deep
- Rolling pin and a large mixing bowl
- Baking parchment and baking beans
- Baking sheet
- Frying pan
- Box grater and a fine sieve
- Balloon whisk and a jug
- Pastry brush
- Wire cooling rack