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| Chorizo and kesong puti quiches |
Piony pantry staples go well together in this delicious, savory treat. Enjoy it for breakfast or as an afternoon snack
Chorizo and kesong puti quiches ingredients
For the crust: 2 and 1/2 cups all-purpose flour. 1/2 teaspoon salt. 1 cup plus 2 tablespoons cold. unsalted butter, diced. 5 to 6 tablespoons iced water
For the filling: 1 cup diced spanish chorizo. 2 while eggs. 2 egg yolks. 1 and 1/2 cup sour cream. Salt and pepper, to taste. 1 cup diced kesong puti
Chorizo and kesong puti quiches recipe: 1- Make the crust: Combine flour and salt in a large bowl. Using a fork for a pastry blender, cut in butter until dough resembles coarse crumbs. 2- Stir in just enough water to bind the flour mixture. Form it into a ball. 3- Wrap in plastic and refrigerate for at least 2 hours. 4- Divide dough into 6 pieces. Place each piece in between two sheets of parchment paper. With a rolling pin, gently roll each piece into 6-inch rounds that are 1/80inch thick. Transfer dough rounds to 6 4-inch round tart or quiche pans. Make sure not to stretch the dough to avoid having a lopsided crusts. Press the edges to seal. Reserve trimmings; it can still be used to make crust. Chill for 20 minutes or more before baking. Repeat process with the remaining pieces of dough. 5- Use a fork to prick or dock the bottom of each crust. Place parchment paper on the top and weigh it down with dried beans. Pre-bake at 375 for 15 minutes, then let cool. 6- Make the filling: In a pan, fry chorizo until golden brown set aside. 7- In a small bowl, beat eggs, egg yolks, and sour cream together. Season with salt and pepper. 8- Assemble the quiches: Divide chorizo among pre-baked crusts. Crumble kesong puti on top. 9- Spoon over enough of the egg and sour cream mixture to fill each crust. 10- Bake at 350F for 15 to 20 minutes or until top is golden brown. By then the Chorizo and kesong puti quiches is ready
