Chorizo, Cranberry and Olive Quiche


**Please note: this recipe makes a quiche to serve 24 portions. For smaller quiches you will need to scale down proportionately.**



Ingredients:


1 x 250g pack of Trex (9oz if using from a bigger pack or a different fat)

1Lb 4oz plain flour

3 heaped tablespoons dried dill

1/2 teaspoon celery salt

1 pint + 4 floz cold milk (and have a little more on hand)

1 dozen large eggs

8 oz chorizo slices

4 oz dried cranberries

4 oz mixed stoned olives

8 oz strong cheddar cheese

1 teaspoon smoked paprika



Method:


Pre-heat oven to Gas Mark 7.


Place the Trex (cut into rough lumps), flour, dill and salt in a Kenwood Chef bowl (or large mixing bowl if making by hand) and rub in fat until the breadcrumb stage (Kenwood Chef speed 1 approx 3 minutes).


Add 4 fl oz chilled milk and continue to mix to a soft, elastic, dough. Add a little more milk if required.


Tip the dough onto a floured surface and bring together into a ball then roll out into a rectangle 20” by 14”.


Line a 2” deep, 18” x 12” ovenproof dish or baking tray (I use Silverwood’s 18 x 12 aluminium roasting tin), making sure that there are no tears in the pastry. Trim the edges.


Place a sheet of cling film loosely in the flan case and fill with Baking Beads or dried lentils or rice.


Blind-bake for approx. 30 minutes then remove from the oven, rest for 5 minutes, lift out the cling film (containing the beads / rice / lentils) and leave to one side to rest for about 10 minutes.


Whilst the pastry is blind-baking, chop the chorizo slices up using scissors and set aside.


Grate the cheese finely (I use the Kenwood Chef slow-speed grater attachment to make ‘angel hair’ gratings) and set aside.


In a bowl beat together the eggs, paprika and the pint of milk. Season if desired.


Once the pastry has rested scatter the chorizo evenly over the base of the flan case, then scatter over the olives and the cranberries. Distribute the grated cheese over the whole flan - make sure the olives and cranberries are all under the cheese as the cheese stops them from floating when you add the liquid.


Gently pour in the egg and milk mixture. If there is a little too much it can be used to make scrambled eggs or added to another quiche if you are making one the next 1 or 2 days.


Reduce the oven temperature to Gas Mark 6.


Bake in the centre of the oven for about 40 minutes until well risen (soufflé-like) and golden.


Serve hot at once or cool and chill quickly in order to cut up and serve cold.