About the Recipe
I always shudder at the thought of quiche- they are always so bland and boring! So I decided to create my own that get the tastebuds dancing and leave you wanting more and more!
Ingredients
Spicy Paprika Pastry
9.8oz -280g Plain Flour (sifted)
4.9oz-140g Lard (cold & cubed)
5 tablespoons Cold Water
Pinch of Salt & Black Pepper
2 teaspoons Cayenne Pepper
1 teaspoon English Mustard
1 tablespoon Smoked Paprika
1 Egg Yolk (free-range)
Spicy Sausage Filling
1 Large Onion (finely diced)
Pinch of Salt & Black Pepper
15.8oz-450g Pork Sausages (good quality high meat content)
3 Red Chillies (chopped)
1 teaspoon Ground Cumin
1 tablespoon Garlic Puree
1 tablespoon Olive Oil
1 Chicken Oxo Stock Cube
Cheese Layer
3.5oz-100g Mature Cheddar Cheese (grated)
4.2oz-120g Mexicana Cheese (grated)
Creamy Egg Topping
5 medium Eggs (free-range)
10fl oz-300ml Double Cream
Pinch of Salt & White Pepper
1 teaspoon Chilli Powder
Preparation
To begin, make the pastry. In a large mixing bowl, add the flour and lard. Rub together using your fingers until it resembles fine breadcrumbs, really take your time to do this
Add the salt, pepper, mustard, paprika & cayenne pepper and stir it through
Make a well in the middle of the dry mix and add the water and egg yolk. Knead together until it is a firm but smooth dough. Roll into a ball, wrap it in cling-film and pop it into the fridge for 1 hour
Remove the pastry from the fridge after the hour is up, and roll out onto a lightly floured surface using a lightly floured rolling pin. Keep rotating the pastry as you roll it to get it evenly rolled out
Drape the pastry over a greased 22cm/9” fluted tart/flan tin, pressing it into the ridges and ensuring all the base and sides of the tin are covered. Using a small sharp knife, cut away the overhang to provide neat edges. Lightly prick the base all over with a fork and pop back into the fridge for 1 hour
Meanwhile, prepare the spicy sausage mix. In a large frying pan, add the olive oil, onion, red chillies, salt & pepper and cook over a medium heat for 5 minutes until the onions have started to soften
Whilst the onions are cooking, squeeze the sausage meat from the casings and discard of the them, leaving just the meat
Sprinkle the meat with the stock cube and ground cumin
Add the sausage meat and garlic puree to the onion mix and continuously break up the meat using a wooden spoon whilst allowing the meat to brown all over and cook through
Re-move from the heat and blot up all the excess fat using kitchen roll and set to one side to cool slightly
Preheat the oven to 338˚f/170˚c regular oven or 302˚f /150˚c fan assisted oven, with a baking tray inside
When ready to proceed, make the creamy egg topping by beating the 5 eggs together in a large mixing bowl. Gradually add the cream and keep beating
Add the chilli powder, salt and pepper and beat together one last time
usage mix. Follow by sprinkling both the grated cheeses over the top of the meat and finally, pour the egg mixture over the top
Place on top of the pre-heated oven tray and bake for 1 hour
Remove from the oven, allow to cool in the tin for 10 minutes and serve hot or cold with any side of your choice