- Yield: 6 ea. 4-inch quiches
Mexican Chorizo and Queso Chihuahua Quiche
Recipe courtesy of Amber Cancino, Executive Pastry Chef, Bryn Mawr Country Club (Lincolnwood, Ill.)
Ingredients
- Ingredients for quiche mix:
- eggs - 3 ea.
- heavy cream - 12 oz.
- salt - 3 gms.
- black pepper - 1 gm.
- queso Chihuahua - 8 oz. (Chef’s note: V&V Supremo is my preferred choice.)
- beef or pork Mexican chorizo - 10 oz.
- Ingredients for crust:
- all-purpose flour - 420 gms.
- kosher salt - 2 gms.
- unsalted butter - 5 oz., cold
- vegetable shortening - 43 gms.
- chilled fat from cooked chorizo - 10 gms.
- black pepper - 2 gms.
- cold water - 112 gms.
- whole milk - 21 gms.
- Ingredients for chipotle adobo crema:
- sour cream - 680 gms.
- chipotle morita chile peppers - 5 ea., dried
- onion - 1/4 ea.
- vinegar - 3 Tbsps.
- tomato paste - 4 oz.
- salt - 1 tsp.
- sugar - 1/4 tsp.
- canola oil - 2 oz.
- Adobo seasoning - 3 tsps.
Instructions
Procedure for quiche mix:
- Blend eggs, heavy cream, salt and black pepper using an immersion blender.
- Cook the chorizo until done.
- Drain the fat and reserve.
- Let both the chorizo and fat cool down.
Procedure for crust:
- Shred cold butter using a cheese grater and then freeze shredded butter. (Chef’s note: This helps make a flaky crust.)
- In the bowl of a stand mixer, add flour, salt, black and pepper and mix until combined.
- Add in frozen butter, shortening and fat from cooked chorizo.
- Mix until dough looks like crumbs.
- Add in cold whole milk and then the cold water in thirds. (Chef’s note: You may not use all of the water.)
- Mix until dough comes together and then finish kneading by hand.
- Cover and let dough chill for at least 2 hours.
- Roll to desired thickness and line quiche molds.
- Par bake at 325°F for 12 minutes.
Procedure for quiche assembly:
- Sprinkle a layer of Chihuahua cheese on the bottom of the par-baked quiche shell.
- Then add a layer of the cooked chorizo and top with more cheese.
- Pour egg mixture over and fill the shell almost to the top.
- Bake at 325°F for 13 minutes.
Procedure for chipotle adobo crema:
- Remove seeds and stems from dried chipotle peppers.
- Fill a pot with 4 cups of hot water and bring the chiles to a boil.
- Remove chiles from pot and reserve 1 cup of the hot water.
- In a blender add the chiles, a quarter of an onion, vinegar, tomato paste, salt to taste, ¼ tsp of sugar, canola oil, and adobo seasoning to taste.
- Blend until smooth.
- Add the reserved hot water in thirds. (Chef’s note: You do not have to use all the water. It depends on how thick you prefer the sauce.)
- Strain and let cool.
- Once cool, mix with the sour cream.
- Again depending on how spicy you want the crema to be, add the chipotle sauce a bit at a time and taste along the way.
- Garnish with queso fresco, avocado, and fresh cilantro.
