Believe it or not, but this was my first official pie crust and quiche! And if you know me, you should expect some chiles to be involved. Whether it’s fresh, pickled or in powder form, it’s a must have for my savory recipes. For today’s blog post I am including some of the delicious cheese from Cabot, paired with King Arthur Unbleached Flour to create this monster quiche! I cannot count the many times I have prepared dough for empanadas, but never a pie crust. The real challenge for me is working in a small space with limited counter space. I always seem to manage and adapt no matter what the recipe is. The kind folks at Cabot and King Arthur Flour shipped me a box of goodies and challenged us to create and develop a quiche that included some of our favorite ingredients. First ingredient that came to mind was chipotles! And everything else just fell into place. This is a hearty filled quiche that could satify all of my hungry friends and family on gameday!
For Classic Single Pie Crust (recipe provided by King Arthur Flour)
1 1/2 cups King Arthur unbleached flour
1 1/2 teaspoons Gebhardt chili powder or any mild chili powder, my special add-in.
1/2 teaspoon salt
4 tablespoons shortening
5 tablespoons Cabot unsalted butter
1/2 cup Cabot Seriously Sharp Cheddar
3 to 5 tablespoons ice water(I used 5)
My first official pie crust and quiche! It was a big hit with my husband’s co-workers. They enjoy being the official taste testers.
Directions For Classic Single Pie Crust using King Arthur Unbleached Flour
Whisk together the flour, salt and chili powder.
Add the shortening, working it in until the mixture is evenly crumbled.
Add the butter and grated Seriously Sharp cheddar cheese to the flour, and work everything together until crumbly, with larger chunks of butter among the smaller ones.
Add 2 tablespoons of water and toss to combine
Toss with enough additional water to make a chunky mixture. It should barely hold together when you squeeze a handful, though the remainder may look dry.
Scoop the mixture out onto work surface and flatten it out. Take a spray bottle of water and spritz the dry parts with water.
Fold the dough over on itself- first from one side, then form the other side. You’ll find that the dry crumbs are becoming incorporated with the cohesive dough. If there are still dry areas, spritz them with water and fold the dough in on itself. Keep folding and gathering until just a few dry crumbs remain unincorporated: this should only take a few folds.
Shape the dough into a disk about 1 inch thick, cover with plastic wrap and refrigerate it for 30 minutes or longer; this rest allows the flour to absorb the water, making the dough easier to roll out.
For Quiche Filling
1 tablespoon unsalted butter
3.5 ounces shitake mushrooms, sliced
3 ounces baby bella mushrooms, sliced
1 1/2 tablespoons balsamic vinegar
1/2 large red onion, sliced into strips
6 1/2 ounce link Mexican chorizo, beef or pork
1 cup milk
5 large eggs
2 chipotles in adobo
1 tablespoon adobo sauce
1/2 teaspoon Mexican oregano
6 ounces Cabot Extra Sharp Cheddar, grated
1 small poblano, roasted, peeled and sliced into strips
10 inch pie plate or cast iron skillet
Directions For Filling and Baking
In a pan, add 1 tablespoon Cabot unsalted butter and 1 tablespoon of olive oil. Heat to medium heat. Add all of the mushrooms and saute for 7 to 9 minutes. Season lightly with salt and pepper. Stir in the balsamic vinegar, cook for 1 more minute and transfer to a bowl.
Wipe out that pan and heat to medium once again. Add 1 tablespoon of olive oil and the red onions. Season lightly with salt and pepper and saute for 5 to 6 minutes just until they begin to soften. Transfer to another bowl.
Again in that same pan, add the Mexican style chorizo and heat to medium. Cook for 6 to 7 minutes, crumbling into ground pieces. Drain onto a plate lined with paper towels to absorb the excess grease.
When you are ready to roll, remove the dough from the fridge. If the dough has been chilling for more than 30 minutes, let it rest at room temperature for 10 to 15 minutes before rolling, to allow butter to soften up a bit.
Preheat oven to 425 degrees F. Roll the dough to the size needed ( about 13 inches for 10 inch cast iron pan). Place it in pan , form edges and chill while oven comes up to temperature. In a large bowl, whisk the eggs with the milk, chipotles, adobo and oregano. Fold in the cheese, set aside.
When ready, pre-bake crust for 10 minutes. Reduce oven temperature to 375 degrees F. To the pie crust, add the mushrooms, chorizo and onions in even layers. Pour inthe milk/cheese mixture. Add the poblano strips around the top of quiche. Place on baking sheet inside of the oven. Bake for 40 to 45 minutes. The crust should be golden brown and the center should feel set. Remove quiche from oven and let cool on rack. Yields one 10″ quiche. Garnish with a little fresh cilantro, salsa or avocado. Store the leftovers in the refrigerator.
My black and white cat Pepe photo bombed my quiche photo!!! Lol!!
I cannot say enough on how much I enjoy Cabot cheese and especially the sharp cheddar varieties.
If you prefer to leave the chipotles out, you could still add some smoky flavor by whisking in 1 teaspoon of smoked paprika to the milk/egg mixture.