Kale, Sun-dried Tomato and Chorizo Quiche with a Cornmeal Crust
Call me a tad crazy, but it’s taken me almost 8 years to come to terms with ever making quiche again. You are probably asking yourself, “what the heck is wrong with this girl, quiche is fantastic!” Oh, don’t worry! I’m very familiar with the amazing, rich flavors of a good quiche surrounded by a light, flaky crust. How heavenly it is to eat it straight from the warmth of an oven, especially on a cold winter day. The smell of butter and heavy cream filling the room. It’s great! What was not great was waking up at 4 am, heading out into the dark of night and open up the bakery where I made countless quiches of every flavor imaginable.
To top it off, I’m pretty sure the bakery was also haunted, therefore being alone in a bakery with massive windows everywhere and creepy sounds, was a bit terrifying! I would say a small prayer every time I had to go into the front of the bakery to stock that day’s pastries. Can you imagine seeing a face looking at you in the pitch black from one of those massive windows lining the streets of Charleston? I would have screamed, then passed out with a full tray of scones in my hands! Clearly I’ve watched too many scary movies in my lifetime, haha!
Despite how AWFUL it was attempting to drag my still-sleeping body out of a warm, cozy bed in the dead of night, I miss those times. Once safely inside the bakery (I usually walked there), I would make myself a yummy chai tea, crank the ovens on and rock out to some serious tunes (yes, I would sing out loud, as well.). There was a deep fulfillment from making all of those pastries every morning. Most of all, the challenge of perfecting my craft. Getting better flavors. Increasing the speed of which I completed all of the tasks before the bakery opened, so everything looked beautiful and well stocked. Sigh…
Sorry, I’m catching myself gazing out the window right now, reminiscing about those days. Where was I?
Despite my anxiety of crazy bakery hours, quiche is downright delightful! And I don’t know why I waited so long to whip one up and enjoy it’s rich flavors! We usually made our quiches with a shortcrust pastry crust at the bakery, but this cornmeal crust is exactly what this quiche needed. I’ve also been on a kale kick as of late, so everything I’m making it getting it – especially our smoothies!
The most important element in this dish a bit of nutmeg in the cream/egg mixture. You would think it couldn’t possibly matter, but it does! I promise you that the nutmeg is what will set your quiche apart from the others! We gobbled up this quiche on day one and now I’m itching to make another one soon! With Easter right around the corner, I can’t think of a better dish to serve!
With love from my kitchen to yours,
- 1 cup all-purpose flour
- ½ cup yellow cornmeal
- 1 tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cut into small pieces
- 1 large egg, slightly beaten
- 1 bag pie weights, rice or dried beans
- 1 cloves garlic, minced
- 1/3 cup minced shallots
- 5 oz raw chorizo sausage
- 1/2 cup sun-dried tomatoes, rehydrate in hot water for 5 minutes. Drain from water, squeeze out excess water, then julienne
- 1 cup packed chopped kale, stems removed
- 4 oz. fresh mozzarella ball
- 3 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp pepper
- Lightly coat a 9-inch pie plate or quiche pan with oil. Set aside.
- In a food processor fitted with a metal blade, combine the flour, cornmeal, sugar, and salt. Pulse a few times to combine. Add the butter and pulse until the dough just begins to clump together. Add the egg and pulse until the dough comes together. If dough is still dry and not coming together, add 1 tablespoon of ice water as needed. If making by hand, use a pastry blender to combine the ingredients – using the same order as above.
- Shape into a disk, cover with plastic wrap, and refrigerate at least 20 minutes or until needed. On a lightly floured surface, roll out the dough so it’s about 2 inches larger than your prepared pan. Press the dough into pan, working from the center outward, up and over the rim. Crimp the edges, if desired or remove excess dough. Cover and allow to rest for 10 minutes.
- Line the quiche shell with foil and fill with pie weights, rice or dried beans Bake in a preheated 375° F oven for 15 minutes. Remove foil and weights. Bake shell for another 8 minutes. Allow to slightly cool as you work on filling.
- In a large skillet heat 1 tablespoon oil on medium heat. Add garlic and shallots and cook until shallots are soft. Add in raw chorizo and sauté until cooked through. Place into a bowl as set aside. Wipe out skillet and add a small amount of oil. On medium heat cook chopped kale until bright green, adding in a tiny amount of water to keep leaves from burning.
- In a medium-sized bowl mix together eggs, cream, milk, nutmeg, salt and pepper. Set aside.
- Place your quiche shell on a sheet pan. Begin filling the quiche shell with your ingredients. In half amount increments, scatter a thin layer of cooked chorizo and julienned sun-dried tomatoes, kale leaves and lastly mozzarella (in quarter sized pieces.) Repeat with remaining ingredients – chorizo, sun-dried tomatoes, kale and finishing with mozzarella.
- Pour egg-milk mixture over quiche, filling up to just before the top of the crust. Do not overfill.
- Place in oven and bake for 15 minutes. Carefully rotate pan in oven and bake for another 15 minutes or until set. Remove from oven and allow to cool at room temperature. Slice and serve or keep covered in fridge until ready to eat.