Preparation time 20 mins plus 30 mins chilling Cooking time 1 hour 30 mins Serves 6
Cooking oil spray, to grease 1 quantity shortcrust pastry
dough (see recipe opposite)
1 Tbsp extra virgin olive oil
3 thick beef sausages (about 350g) 1 chorizo, thinly sliced into discs ¼ cup caramelised onion chutney ¼ cup coarsely grated tasty cheese 100g thinly sliced triple
smoked ham, roughly torn Sea-salt flakes and freshly ground
black pepper, to season 3 free-range eggs
250ml pure cream
3 tsp finely chopped flat-leaf parsley
leaves, plus extra sprigs to garnish Sea-salt flakes and freshly ground
black pepper, to season Sweet potato fries, to serve
STEP 1 Follow Steps 1, 2 and
3 of Quiche Lorraine.
STEP 2 Meanwhile, heat oil in a large non-stick frying pan over a medium heat. Squeeze filling from sausage casing into bite-size pieces directly into the pan and cook for 6 minutes, turning occasionally, or until almost cooked through. Add chorizo and cook for a further 4 minutes until chorizo is golden and sausage pieces are cooked. Transfer to a plate lined with paper towel to drain off excess fat.
STEP 3 Follow Step 5 of Quiche Lorraine, placing small dollops of chutney, cooked sausages and chorizo, cheese and ham into the tart shell.
STEP 4 Follow Step 6 of Quiche Lorraine, adding parsley to the egg mixture.
STEP 5 Serve quiche garnished with extra parsley, served with fries on the side.
CREATE YOUR OWN
To make your very own 24cm quiche flavour creation, follow these basic guidelines.
Pastry 1 quantity shortcrust pastry dough (see recipe opposite).
Filling flavours About 1½-2 cups of assorted fillings (see Cook’s tips).
Grated cheese ¼-½ cup of your favourite cheese (try gruyere, cheddar, feta and brie).
Custard 3 free-range eggs and 1½ cups of liquid dairy – such as milk, cream, sour cream or a combination of these.