Chorizo and Leek Quiche
|1 pre-baked||9-inch pie dough crust shell |
|1/2 tablespoon||olive oil|
|2 large||smoked chorizo sausage links, rough chopped into bite size pieces |
|5 ||garlic cloves, minced|
|1/2 teaspoon||black pepper, or to taste|
|1 cup||heavy cream|
|1 cup||whole milk|
|1/2 teaspoon||white pepper, or to taste|
|1 teaspoon||fresh thyme, chopped|
|2 tablespoons||fresh Italian parsley, chopped|
|3 ounces||Gruyére cheese, shredded|
|salt to taste|
Preheat oven to 325 F.
In a large sauté pan, heat olive oil over medium heat. Add chorizo, and sauté 3-4 minutes. Note: Should be the ready to eat not raw sausage. If using raw chorizo, make sure to cook thoroughly. Add chopped leeks with garlic, salt, and black pepper, and sauté 2-3 minutes more. Remove from heat and put aside.
In a medium mixing bowl, add eggs, egg yolks, milk, heavy cream, white pepper, salt, thyme, and parsley in a bowl. Spread chorizo sausage, leeks, and cheese into your pre-baked pie shell and add the egg mixture.
Bake for 50 minutes or until the top is golden brown and egg mixture is mostly set. Let it cool for about 15 minute before serving.