I am rubbish at pastry. Well, I have always said I am rubbish at pastry, but then maybe that’s not fair for a number of reasons. I’ve only ever made my own pastry a couple of times (once for the lemon meringue pie you’ll find elsewhere on the blog) – I’ll confess for savoury pies I normally cheat and buy a couple of sheets of Jus-Rol puff… So I can hardly say I have had a lot of practice, but oh no, never let rationality stand in the way of my wanting to be brilliant at everything right away.
The main problem I tend to have when making shortcrust pastry is that there never seems to be enough of the damn stuff to line the bottom of the tin and the sides without rolling it so paper thin that it tears when I lift it over the tin. I know pastry is meant to be thin, but I think in future I might make double what any recipe calls for and freeze whatever is left over.
It was with a little bit of trepidation, then, that I decided to have a crack (no pun intended) at making my first quiche. I knew what I wanted to do with the filling and kind of made it up as I went along. Inspired by a Nigella recipe for chicken with chorizo and potatoes, I cooked up some red onion and chorizo and put it all in the lined pastry tin with some cold chicken bits, some grated cheese and 5 large eggs, whisked. For the pastry I used a recipe from the Great British Bake Off series two cookbook.
Of course the pastry tore when I was lining the tin, so I had to do a bit of a patch-up job, but it turned out pretty well I think. Not a soggy bottom in sight! And it tasted great, especially the chorizo (is there anything better than chorizo that has been fried and has maybe even caught a little? Mmmm…)
The perfect comfort food for this miserable August weather (srsly – did anybody order an apocalypse?) with flavours that will make you think of Spanish sun… And might well drive you to book a last minute holiday. Adios!