chorizo, zucchini and caramelised onion quiche
- 2 cups (300g) plain flour
- 1 teaspoon sea salt flakes
- 150g cold unsalted butter, chopped
- 1 egg, lightly beaten
- 1 tablespoon cold milk
- 1 tablespoon extra virgin olive oil
- 1 dried chorizo, thinly sliced
- 4 eggs
- ½ cup (125ml) single cream
- ½ cup (125ml) milk
- ½ cup (15g) finely grated parmesan, plus extra to serve
- sea salt and cracked black pepper
- 1 zucchini, peeled into ribbons
- ⅓ cup (80g) fresh ricotta
- ¼ cup (70g) store-bought caramelised onion
- Place the flour, salt and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg and milk and process until a smooth dough forms. Roll out the dough between 2 sheets of non-stick baking paper to 4mm-thick and refrigerate for 15 minutes or until firm.
- Preheat oven to 200°C. Line a lightly greased 4cm-deep, 20cm loose-bottomed fluted tart tin with the pastry and refrigerate for 30 minutes to set. Trim the edges and prick the base with a fork. Line with non-stick baking paper and fill with baking weights. Cook for 15 minutes, remove the paper and weights and cook for a further 10–15 minutes or until the pastry is light golden. Set aside.
- Reduce temperature to 180°C. To make the filling, heat the oil in a large, non-stick frying pan over medium heat. Add the chorizo and cook for 2–3 minutes or until lightly golden. Set aside to drain on paper towel.
- Place the eggs, cream, milk, parmesan, salt and pepper in a medium bowl and whisk to combine. Place the zucchini in the tart shell and spoon over the ricotta and caramelised onion. Top with the chorizo and pour over the egg mixture. Bake for 50–55 minutes or until set and golden. Set aside to rest for 10 minutes before serving. Sprinkle with the extra parmesan to serve. Serves 6.
tips + tricks
+ You can serve this quiche warm or refrigerate and serve cold.