This post updated August 2015 as part of the #ThrowbackThursday photography project.
This past Saturday was the annual recital for Garcia Dance Studio. The studio has over 200 students and the spring recital is always a sold out event, even with two shows. There’s always a break between afternoon show and the evening show, and most dancers, famished after being at the theater since the morning for run through and the first show go looking for decidedly un-dancer type food. Think Mexican and pizza.
The Godfather was attending the evening show, so I went home so we could return to the show together. We have a “thing” about trying to eat as many meals as possible together, so he waited to have lunch with me.
We didn’t have anything prepared, so I looked around the kitchen and suggested a few options. Quiche seemed like a great option because not only is it filling, but we would have fabulous leftovers for lunches this week. Oh, and we had all ingredients at home.
Manchego, Chorizo and Spinach Quiche
Crust (only a touch modified from this recipe on Food.com)
- 1 cup flour
- 1/2 tsp salt
- 1/4 cup olive oil
- 1/4 cup cold water
- 1 tsp garlic powder
- 1/4 cup heavy cream
- 1 cup milk
- 4 eggs
- 2 oz manchego cheese diced
- 2 oz Spanish chorizo sausage casing removed and diced
- 2 cups of fresh spinach chopped
- 2 cloves of garlic minced
- 1/8 tsp pepper
- Preheat your oven to 400 F.
- Mix flour, salt and garlic powder in a bowl. Add olive oil and water and mix until a dough forms. Press it into a 9" pie pan.
- Clean your bowl to mix the filling.
- Whisk together eggs, milk and heavy cream. Add a few turns of fresh ground pepper and salt if desired. I didn't add additional salt because the dry Spanish chorizo already has salt.
- Mix in the cheese, chorizo, spinach and garlic then pour into the pie dish, spreading with a spatula to distribute filling evenly.
- Bake for 45 minutes or until the center of the quiche is set and the top is lightly browned.
- Let sit for 10 minutes then slice and serve.