Real men don’t eat quiche….
I must have heard that line about a thousand times at this point, somehow there is this strange view that quiche is some sort of effeminate food that no proper man would touch for fear of developing breasts on the spot.
Well I happen to think that any man who is worried that his choice of food makes him look “faggy” has some issues that only a few sessions with a psychiatrist will be able to sort out.
Quiche is great!
You only have to take a cursory look at the basic components of a quiche to work out that this is food that is packing some serious flavours yet can still be light and delicate.
Quiche is also incredibly versatile; you can add pretty much anything you like into them and a quiche can be a great quick meal to knock up out of store cupboard staples or leftovers.
The simplest quiche to make is the ever popular quiche lorraine, which incidentally should NOT include onions. However I have decided to go for something a little more fancy and have included my recipe for one of my all time favourites: Chorizo and red pepper quiche.
250g of good quality chorizo sausage
2 red bell peppers
1 clove of garlic
1 medium red onion
250ml double cream
125g gruyerre – you can use manchego if you want an authentic spanish cheese
3/4 tsp paprika
shortcrust pastry – shop bought pastry is fine but it is even better if you make your own.
Peel and finely dice the onion and garlic and set aside for later
Roll out your pastry to the correct size for the pie dish you are using and line the dish making sure it is well pressed into all of the nooks and crannies. Place the pastry lined dish in the fridge so the pastry can chill.
Stir together the milk and double cream before mixing in the eggs.
Grate the cheese and stir into the cream, milk and egg mixture until it is well incorporated, season with the paprika, salt and pepper.
Soften the diced onion and garlic over a low heat and place to one side to cool
Dice the chorizo and colour in a pan until it is lightly browned
Deseed the red peppers and slice into strips before mixing in with the chorizo, onion and garlic.
Take the pie dish out of the fridge and spoon in the mixture of chorizo, peppers, onion and garlic ensuring that it is well spread out and that all of the base of the pastry is covered.
Pour over the egg, cream and cheese mix and fill to the top of the pastry.
Bake in a 180 c oven for between 45 minutes and 1 hour or until the eggs have set and the top is golden brown.