Chorizo, zuc­chini and caramelised onion quiche

Sunday Mail - home - - WITH DONNA HAY - Recipe AM­BER DE FLO­RIO Pho­tog­ra­phy AN­SON SMART Styling JES­SICA BROOK

Serves 6

2 cups (300g) plain flour

1 tsp sea salt flakes

150g cold un­salted but­ter, chopped

1 egg, lightly beaten

1 tbsp cold milk Fill­ing

1 tbsp ex­tra vir­gin olive oil

1 dried chorizo, thinly sliced

4 eggs

½ cup (125ml) sin­gle cream

½ cup (125ml) milk

½ cup (15g) finely grated parme­san, plus ex­tra to serve

Sea salt and cracked black pep­per

1 zuc­chini, peeled into rib­bons

⅓ cup (80g) fresh ricotta

¼ cup (70g) store-bought caramelised onion

Step 1

Place the flour, salt and but­ter in a food pro­ces­sor and process un­til the mix­ture re­sem­bles fine bread­crumbs. Add the egg and milk and process un­til a smooth dough forms. Roll out the dough be­tween two sheets of non-stick bak­ing pa­per to 4mm-thick and re­frig­er­ate for 15 min­utes or un­til firm. Step 2 Pre­heat oven to 200C. Line a lightly greased 4cm-deep, 20cm loose-bot­tomed fluted tart tin with the pas­try and re­frig­er­ate for 30 min­utes to set. Trim the edges and prick the base with a fork. Line with non-stick bak­ing pa­per and fill with bak­ing weights. Cook for 15 min­utes, re­move the pa­per and weights and cook for a fur­ther 10-15 min­utes or un­til the pas­try is light golden. Set aside.

Step 3

Re­duce tem­per­a­ture to 180C. To make the fill­ing, heat the oil in a large, non-stick fry­ing pan over medium heat. Add the chorizo and cook for 2-3 min­utes or un­til lightly golden. Set aside to drain on pa­per towel.

Step 4

Place eggs, cream, milk, parme­san, salt and pep­per in a medium bowl and whisk to com­bine. Place zuc­chini in the tart shell and spoon over ricotta and caramelised onion. Top with chorizo and pour over egg mix­ture. Bake for 50-55 min­utes or un­til set and golden. Set aside to rest for 10 min­utes be­fore serv­ing. Sprin­kle with the ex­tra parme­san.

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