Serves: 4-6

Prep time: 50 minutes

Cooking time: 30-40 minutes

Ingredients:

• Gubbeen chorizo
• 1 Red pepper
• 4 Mushroooms
• 2 Garlic cloves (medium sized)
• Cheese (enough to lair the base of the quiche)
• 6 eggs
• 25ml Milk apprx.
• Salt & Pepper

For the pastry:

• 250g plain flour
• 125g unsalted butter
• Pinch of salt
• 1 Egg yolk
• 7 Tablespoon of ice cold water
• 1 Tablespoon of olive oil

1. You want to start with your pastry because that must go in the fridge for at least 30 minutes before being rolled out. Get a large bowl and make sure to sift your flour before adding it in. Cut up the butter into small cubes and add to the flour along with the salt. Mix with your hands until you get a “breadcrumb” consistency and then make a “well” in the centre. Separate an egg and add the yolk to the centre of the well along with the ice cold water and olive oil. Kneed for 4-5 minutes until you have the proper consistency and then wrap in cling film and place in the fridge for 30 minutes minimum.

2. Now finely dice your garlic and place in a pan with a small bit of rapeseed oil. Thinly slice your peppers and mushrooms and add to the pan. Sautee(keep moving in the pan) for 3-4 minutes and remove from the pan. Get 2 pieces of kitchen paper and place one under the veg and one over so any excess oil is removed. Set aside until needed for the filling.

3. Once the pastry has been in the fridge for at least the time specified you can remove it and let it sit for a further 15-20 minutes so it has time to warm up a bit. If you skip this step there is more of a chance of the pastry cracking.

4. Spread some flour over your work surface so you can roll the pastry out with out it sticking to the surface. Place your pastry on the counter and press into the centre of it with your fist just to flatten it out a small bit. Get your rolling pin and begin rolling out from the centre. Work your way around the pastry making sure not to go all the way to the edge as it can get too thin easily. Keep going around the pastry until it will fill the quiche dish and leave enough so there’s an extra inch coming over the edge of the dish.

5. To get the pastry into the dish place the rolling pin to one end of it and holding the pastry lightly against the rolling pin, roll back so the pastry wraps around the rolling pin. Now just place over the quiche dish and roll back out. When you have the pastry in the dish you can trim off any excess pastry by holding a knife at an angle against the edge of the dish and smoothly cutting along it until you have made your way around the dish.

6. Heat your oven to 170 degrees or if it’s a fan oven 160 degrees. Using a fork poke the base of the pastry numerous times and blind bake the pastry using baking beans.

7. Once the pastry is ready crack an egg into a cup and mix. Using a pastry brush coat the pastry with some of the beaten egg. Any left over egg can be used for the filling of the quiche. Don’t brush the pastry with the egg wash before blind baking it because the baking beans will stick to the pastry. I learnt the hard way..

8. When filling the quiche you want to do it in layers. For this quiche I started with the cheese because I wanted to form a layer over the base incase any oils from the veg or the chorizo soaked down and made the base soggy.Grate some cheese over the pastry so the base is covered. Follow with your veg and then your chorizo ensuring to spread everything out evenly.

9. Crack your eggs into a bowl and add the milk. Season with salt and pepper and mix well. Pour the mix into the dish evenly and then place in your pre-heated oven for 30-40 minutes or until the top of the quiche is golden brown.

10. Mid-way through your cooking time turn the quiche so both sides become evenly cooked. When I cooked it for the first time I didn’t do this and one side was nice and golden brown and the other side wasn’t. If you’ve got a good oven you might not need to do this.