Sausage and peas quiche, a take-along recipe
Last Updated on
Total: 1 h 40 min Diners: 6
These types of preparations, which arrived in Spain from the neighboring country on the other side of the Pyrenees, have many advantages both when cooking and when consuming. The truth is that they are very easy to prepare – and even easier if the quiche dough is already made – and that they can be taken anywhere or eaten later.
In fact, starting from a sofrito, we are talking about using the ingredients well and mixing them with egg and cream, seasoning them to taste. By this, I mean that you can use the almond trick with the quiche: we have frozen onion sofrito (because if we start to make it, we make a lot), we mix it with the ingredients we want and bake it in the oven. And yes, I have loved to use as a base empanada dough instead of shortcrust pastry, because it is thinner and crispier, but this is to everyone’s taste.
The goal of any quiche, from a ham and broccoli quiche to a spinach and mushroom quiche with chorizo or a pumpkin and black pudding quiche, is to make it juicy and flavorful, because it is easy for any flavor to fade with the addition of eggs and cream. For this, I always recommend seasoning with taste and joy, because once baked it will lose the strength of the flavor. On this occasion, some peas will be the perfect complementary sweetness to a chorizo criollo, browned first in the pan over high heat so that it becomes slightly crispy.
There is no need to cook it completely because then the oven does the rest of the function as it should and it will never be raw. Sausages, regular minced meat or any kind of meat cubes will work just as well. As a tip, look for a strong flavored ingredient to counteract the sweetness of the peas and the poached onion. You could also use some chistorra sausage if you have leftovers from having prepared, for example, some chistorra sausage croquettes!
How to make a sausage and peas quiche
Ingredients
. Empanada dough, 1 pc Onion, 2 pc Leek, 1 pc Frozen peas, 150 g Butcher’s sausage or chorizo criollos 350 g Cream, 300 ml Eggs, 4 pc Salt, c/s Black pepper, c/s Extra virgin olive oil, 2 tablespoons
Step 1
Preheat the oven to 180 ºC and prepare a mold to make our quiche. If you do not have a low mold you can use, like me, a high tart mold and then, if desired, trim the peaks of the dough or not.
Step 2
Sear the sausages over high heat so that they brown on the outside very well, break them slightly in the pan itself so that they crumble a little. Set aside.
Step 3
Peel the onion, chop it finely and fry it in a frying pan with a little olive oil and salt, over medium heat so that it takes a little color but not too much. Remove the green part of the leek and the root part, peel the first layer, chop and add also to the fried onion.
Step 4
When the onion is very tender add the peas, just thawed, to the sauce, and stir well. We will not need to cook the peas, with the heat of the sauce and then the oven will be more than enough. I recommend buying the most tender peas so that they are perfect.
Step 5
In a bowl, mix the cream with the eggs and stir well, season with salt and ground black pepper and also add the fried onion and leek with the peas.
Step 6
Place the empanada dough in the mold, sealing the sides well and making sure the dough rises well around the edges. We can carefully trim the peaks to make a tartlet about 3 cm thick or leave them on the outside, which will be more punky. We can use leftover dough to cover some lower areas, sticking and flattening well with your fingers.
Step 7
Add the filling to the dough, being careful that it does not come out anywhere. Finish by placing the pieces of sausage or chorizo criollo sausage spread throughout the dough. Bake for 25 minutes or until the dough is golden brown, the surface of the quiche is golden brown and a metal toothpick comes out completely clean.
Bake for 25 minutes or until the dough is golden brown, the surface of the quiche is golden brown and a metal toothpick comes out completely clean.
