Chorizo Quiche

From a special section of Everyday With Rachael Ray



Ingredients:
Nonstick Cooking Spray
1 1/2 cup all-purpose flour, plus more for rolling
1/4 tsp salt
8 tbsp cold, unsalted butter, cubed
6 ounces raw chorizo, casings removed
5 large eggs
1/2 cup whole milk
1/2 cup heavy cream
1 1/2 cups grated Emmenthal cheese
1 cup diced boiled potato

Directions:
Spray a 9" glass pie dish with nonstick cooking spray. Mix the flour and salt in a food processor. Add the butter and pulse to form a coarse meal. With the motor running, add 6 tbsp cold water in a slow stream, processing until the dough comes together. Then gather the dough into a ball and transfer to a floured surface. Roll out to form a 12" round, then transfer to the prepared dish. Crimp the edges to make a decorate border, removing any excess dough. Freeze for 20 minutes.

Preheat the oven to 425. Line crust with foil and fill with uncooked dried beans. Bake for 15 minutes. Remove the foil and beans and continue to bake for 5 minutes, or until golden brown. Remove and let crust cool completely, but leave the oven on. Cook the chorizo in a dry, medium-sized heavy saute pan over medium heat for 8 minutes, or until dry and crisp. Let the chorizo cool on a paper towel-lined plate. Whisk eggs, milk, and cream in a large bowl. Mix in the chorizo, cheese, and potato. Pour mixture into the crust. Bake for 35 minutes or until the filling is puffed and a knife inserted into the center comes out clean. Serve hot or at room temperature, cut into wedges.

Comments:
Pfft, who am I kidding? Frozen pie crust, for sure. I even remembered to take it out of the freezer yesterday so it was all ready for me. Go me! This was pretty simple to assemble. We don't have raw chorizo readily available so I just took the pre-cooked stuff, cut it into small pieces, and crisped it up in a pan. I subbed mozzarella for the Swiss also. I probably should have cooked it a little longer (the middle was still a little runny), but we were hungry. :)