The Let's Play Archive

Cooking Mama Series

by Mico

Part 2: Bacon Sausage & Chroizo Quiche

Bacon Sausage and Chorizo Quiche
Cooking Mama 2: Cooking With Friends

I adapted this recipe from Emeril Lagasse's Quiche Lorraine recipe and made a few changes of my own. If you prefer to kick it up a notch his version can be found here.
Considering I had never made this before I think it came out excellent.

Makes about six servings.

The Crust
1 and 1/4 Cups Flour
1/4 teaspoon Salt
1 stick (8 tablespoons) unsalted butter
Ice water

In a large mixing bowl, mix together all ingredients except the water with an electric mixer.
Add the water 1 tablespoon at a time until it begins to stick together.
After a while switch to kneading by hand, keep adding water until you can form the dough into a ball.
Transfer the dough to a ziploc bag and chill in the refrigerator for at least 1 hour, up to 2 days.
After that, lay out a piece of parchment paper and lightly cover in flour.
Roll the dough out with a rolling pin until just about the size of your pie pan.
Transfer the entire thing, including the parchment paper into the pie pan and flatten it down into the corners.
Toss in the fridge until ready to bake.

The Filling
6 strips bacon
1/2 package ground sasuage
1/2 package pork chorizo
1/4 tablespoon White Pepper
A Dash of Nutmeg
2 whole eggs and 2 egg yolks
1/2 cup Shredded Cheddar Cheese
1/2 cup Shredded Monterey Jack
1 and 1/4 cup Half and Half

Preheat the oven to 375 F (190 C)
Cut the bacon into small pieces and fry in a pan. Once done remove to a paper towel to drain the fat. Save the bacon grease in the pan if you want to.
Toss the pie crust in the oven for about 10 minutes.
Cook the sausage and chorizo in the same pan, stirring until cooked through, probably about 7-10 minutes on med-high heat.
In a mixing bowl, add the nutmeg, white pepper, eggs, cheese, half and half, and sasuage/chorizo and mix well.
Around now the pie crust should be ready. Remove it from the oven and line the bottom with the bacon pieces.
Pour the egg and meat mixture into the crust, and bake for about 35 minutes.
Once complete, remove from the oven and let cool for about 15 minutes. If you have a wire cooling rack this would be preferrable but I don't so I just leave it on my stovetop.
Slice and serve. Hope you like cholesterol!

Music to cook by:

1 Souleye - Pushing Onwards (VVVVVV Soundtrack)
3 Sigur Ros - Untitled 08 (Popplagið)
4 Vim - No!