Chorizo and Goat Cheese Quiche (Bobby Flay) Recipe

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Chorizo and Goat Cheese Quiche (Bobby Flay)
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Ingredients
22
Count
Nutrition
1546
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. Combine the flour and salt in a food processor and pulse a few times. Scatter the butter and lard over the top of the flour and pulse until the mixture forms large crumbs. Add the water, a few tablespoons at a time, and pulse until the dough just comes together. Divide into 2 equal pieces, flatten each half into a disk, wrap in plastic and refrigerate until chilled through, at least 1 hour.
  2. On a lightly floured work surface, roll 1 of the disks into a 16-inch round. (Reserve the other disk for another purpose. It will keep in the freezer, double wrapped in plastic wrap then single wrapped in foil for up to 4 months.) Fit the dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; and chill until firm, about 20 minutes.
  3. Preheat the oven to 375 degrees F.
  4. Put the tart pan on a baking sheet, line the dough with parchment and fill with pie weights or dried beans. Bake until lightly golden brown, about 20 minutes. Remove the weights and paper and continue baking until golden brown, about 10 minutes longer. Let cool slightly (not all the way) on a baking rack.
  5. Put the jalapenos, cilantro, garlic, pine nuts and oil in the bowl of a food processor fitted with a metal blade. Pulse until the mixture has a pesto-like consistency; you want a bit of texture. Add the cheese and salt and pepper, to taste, and pulse a few times to distribute the cheese.
  6. Preheat oven to 350 degrees F.
  7. Heat the oil in a large saute pan over high heat until it begins to shimmer. Add the chorizo and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels. Let cool slightly.
  8. Scatter the fontina, Cotija, green onions, chorizo and thyme over the warm tart shell. Whisk the eggs in a large bowl. Add the milk and cream and whisk until smooth. Pour into the shell and evenly distribute the goat cheese over the top. Bake until the crust is deep golden brown and the center is almost set (still slightly jiggles) but the sides are set, about 40 to 50 minutes. Let sit at room temperature for at least 20 minutes before serving. Cut into wedges and drizzle jalapeno pesto over the top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1545.82 Kcal (6472 kJ)
Calories from fat 1073.14 Kcal
% Daily Value*
Total Fat 119.24g 183%
Cholesterol 599.28mg 200%
Sodium 2377.78mg 99%
Potassium 627.13mg 13%
Total Carbs 59.66g 20%
Sugars 6.15g 25%
Dietary Fiber 2.86g 11%
Protein 59.95g 120%
Vitamin C 18.4mg 31%
Vitamin A 0.9mg 29%
Iron 4mg 22%
Calcium 722mg 72%
Amount Per 100 g
Calories 334.03 Kcal (1399 kJ)
Calories from fat 231.89 Kcal
% Daily Value*
Total Fat 25.77g 183%
Cholesterol 129.5mg 200%
Sodium 513.81mg 99%
Potassium 135.51mg 13%
Total Carbs 12.89g 20%
Sugars 1.33g 25%
Dietary Fiber 0.62g 11%
Protein 12.95g 120%
Vitamin C 4mg 31%
Vitamin A 0.2mg 29%
Iron 0.9mg 22%
Calcium 156mg 72%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 40.3
    Points
  • 42
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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