Chorizo and Red Pepper Quiche Recipe

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This is one of my first creations for my restaurant La Gamella in Madrid. I like it because is combines tastes of Spain in a new format. It is great as an appetizer or luncheon course.

Yield: 8 servings

• 8 1/2 ounces unsweetened pie dough (pate brisee)
• 17 1/2 ounces fresh chorizo
• 2 large red bell peppers
• 7 ounces milk
• 7 ounces heavy cream
• 5 eggs
• salt
• white pepper

Line a 12-inch loose bottom mold with pie dough. Cover with tinfoil and fill with weights (dry beans will work as well). Bake at 450 degrees for about 20 minutes or until firm.

Remove from oven, take out weights and tinfoil. Brush on egg white and return to oven until browned (about 5 to 10 minutes). Turn oven down to 300 degrees.

While the crust is baking, chop the chorizo and bell peppers into small pieces and fry together in a heavy frying pan until the peppers are soft. Remove to a colander and drain to remove as much of the grease as possible. Then set aside.

In a large bowl, beat three whole eggs and two yolks with the milk and cream. Add salt and freshly ground pepper.

When the pastry mold is baked, remove from oven and fill with the drained chorizo and pepper mixture. Add the egg and milk mixture and return to oven. Bake for about 1 hour or just until set.

Serve warm in slices or, if using for appetizers, cut into bit-sized squares.