Liberty’s smoky chorizo & manchego quiche

SERVES 8-10 PREP 25 mins plus at least 10 mins chilling COOK 1 hr 10 mins MORE EFFORT

1 tbsp olive oil

200g chorizo ring, cut into

small cubes

3 large eggs

100g crème fraîche, plus extra

to serve

150g double cream

150g manchego, grated

For the pastry

250g plain flour, plus extra

for dusting

1½ tbsp smoked paprika

½ tsp cayenne pepper

100g cold unsalted butter, cubed 1 Heat the oil in a medium frying pan over a high heat, and fry the chorizo for 4-5 mins until crisp. Transfer to a plate lined with kitchen paper using a slotted spoon, and set aside to cool. Set the pan with the fat aside, and leave to cool. For the pastry, put the flour, 1/ tsp

2 salt, the paprika, cayenne pepper, cooled chorizo fat and butter in the bowl of a large food processor and blitz until the mixture looks like coarse breadcrumbs. Gradually pulse in 4 tbsp cold water until it comes together into a dough. Turn out onto a lightly floured surface, and knead gently until smooth. Wrap and chill for at least 10 mins. Will keep chilled for up to three days. 2 Heat the oven to 200C/180C fan/ gas 6. Roll the chilled pastry out on a floured work surface to the thickness of a 50p coin then lift it into a 23cm loose-bottomed tart tin, leaving an overhang. Prick the base all over with a fork, line with baking parchment, then fill with baking beans. Transfer to a baking sheet and bake for 15 mins. Remove the parchment and beans, then bake for 15-20 mins more until golden and crisp. Trim away the pastry that is overhanging using a serrated knife. 3 Meanwhile, whisk the eggs, crème fraîche and cream together, season, then stir in the cheese and cooled chorizo. Pour into the pastry case and bake for 25-30 mins until the filling is just set. Leave to cool in the tin, then remove from the tin and slice. Will keep in the fridge for up to three days.

PER SERVING (10) 460 kcals • fat 35g • saturates 20g • carbs 20g • sugars 1g • fibre 2g • protein 14g • salt 1.3g