Smoky Chorizo and Manchego Quiche

This Quiche is one of my favorite recipes because it is full of warm and comforting flavors, perfect for lunch in the fall or winter time.

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 cheese, grated

Basil leaves

The first step I usually take in this recipe, is to cut up the chorizo to the size that i want it (I quarter the slices), then I grill them on a pan to get crispy edges. Let that cool down, while combining the wet ingredients, basil and cheese into a bowl and mixing them until they are well incorporated.

You can easily use store bought pie dough but if you would like to create your own buttery crust for this quiche, here is my recommended basic recipe which yields create results.

1 Quiche Crust:

250 g flour

125 g butter room temperature

60 ml cold water

1 pinch salt

Let the Dough rest, wrap in the plastic wrap and place it in the fridge for about an hour so that the glutton can relax making it easier to roll out later.

Once chilled, on a heavily floured surface, roll out the dough and transfer to your pie form.

180C fan- prick with fork, place baking parchment, then the cooking beans.

Bake for 15 mins, remove the beans and cook for another 15-20.

Thereafter, pour in egg mixture and bake for 25-30 mins.