Chorizo, Mushroom and Caramelised Eschalot Quiche
Delicious Magazine (date unknown)
Dear little quiche,
I've earmarked your recipe to make you again very soon, when I have the time to give you the love and attention you truly deserve.
When I first made you, as you know, I was catering a picnic for 120 people for a friend (see post here). My kitchen was hot, my feet ached and I just didn't give you the time of day - please forgive me little tart.
You have been on my mind ever since and I will do you justice....one day!
8 eschalots, halved
¼ cup olive oil
2 tsp. balsamic vinegar
1 large sheet frozen good quality shortcrust pastry, thawed
100g chorizo, sliced
200g Swiss brown mushrooms, sliced
1 cup flat-leaf parsley, finely chopped
2 tbsp. finely chopped chives
3 free-range eggs
¼ cup sour cream
Preheat the oven to 200 degrees. Lightly grease a 35cm x 12cm rectangular loose-bottomed tart pan.
Place the eschalot in a roasting pan, drizzle with half the oil and season with salt and pepper. Roast for 30-35 minutes until softened and slightly golden then drizzle with the balsamic vinegar. Set aside.
Roll the pastry into a long, narrow shape and press gently into the base and sides to cover, and then trim away excess. Prick the base with a fork and chill for 10 minutes.
Line the pastry case with baking paper and fill with pastry weights and bake for 10 minutes, remove paper and weights and bake for a further 5 minutes until lightly golden and crisp.
Meanwhile, heat the remaining oil in a large frypan over medium heat and add the chorizo and cook for 2-03 minutes until golden. Add the mushrooms and cook for a further 2-3 minutes until light golden. Remove from the heat, stir in half the herbs, season and set aside.
Whisk the eggs, sour cream and remaining herbs in a large jug until well combines. Spoon the mushroom mixture evenly into the pastry case. Pour over the egg mixture and top with the roasted eschalot. Bake in the oven for 15 minutes until the filing is set. Let stand for 5 minutes before serving.