Chorizo and Shallots Phyllo Quiche with Ricotta
A few days ago, I got hooked by the post from Jenna, presenting a lovely shallots and mushrooms quiche. I have never made a quiche before so I was eager to try. Unfortunately (or fortunately, considering the happy outcome) I have eaten a humongous amount of mushrooms lately and my stomach protested at the idea of having more. I instead happened to have some fresh asparagus in my fridge and I thought they would have gone wonderfully with the quiche eggs. However, it did sound boring to have only shallots and asparagus… so I went to the market and got some chorizo and ricotta, too. Yummie. And how about the pie crust? Well, why not using some phyllo dough? So I also got some frozen phyllo. Was honestly nervous about the outcome. It would have been my first quiche and I was already making up my own recipe. Well, in Italy we say that “la fortuna aiuta gli audaci” (good luck is with the daring ones). Never was this saying so true.
You need: 4 eggs, 6-8 (depending on the size) shallots, 200 gr (1 cup) asparagus, 3 diced chorizo (get those with a high % meat, if you can), 125 ml (1/2 cup) of 2% or 3% milk, 125 gr (1/2 cup) ricotta, finely chopped fresh (or dried) rosemary leaves, one package fresh or frozen phyllo dough, 1/2 glass (good) red wine, olive oil, marine salt.
How to: Slice the shallots and saute with some olive oil until tender and transparent. Eventually add a little water and simmer covered until ready. Add the diced chorizo, the chopped rosemary leaves and the wine. Let simmer until the wine is evaporated. Meanwhile, bring some water to a boil and quickly cook the asparagus (take them out as soon as you can stick a fork in the bottom part of the vegetable). Drain and chop the asparagus, then add them to the shallots and chorizo mixture. Remove from heat and let cool off. Turn on the oven to 200 degrees (Celsius, 390 Fahrenheit), butter a pie plate and cover with baking paper. Let the paper stick to the plate and butter the surface of the paper as well (learned this wonderful trick from Susan). Cover the plate with the unfrozen phyllo dough. You can even put a double layer if you want a slightly thicker crust. Whip the eggs until fluffy with some salt and black pepper. Incorporate the milk and the ricotta and whip more. Spread the chorizo and shallots mixture over the dough and pour the egg mixture on top of it.
Place in the warm oven and bake for 20 minutes. Passed this time, reduce the temperature to 180 degrees (Celsius, 355 Fahrenheit) and bake for another 10 minutes, or until the quiche looks firm.
The quiche is ready!
I was particularly happy about the phyllo crust.
A lonely slice of quiche miraculously survived to a voracious dinner.
Intruders disturbing my morning photo session.
CONSIDERATIONS: We totally loved this dish. The combination of flavors and textures was just perfect. Now the only thing I am looking forward to is to eat that survivor slice for dinner. Hoping I don’t have to fight for it. Oh…and for those interested to the healthy side of food, this quiche is very low in carbs and takes it easy with fat (no cream or butter added). Especially if the chorizo are high in meat and lower in other unnecessary ingredients. I served the quiche a with baby spinach and arugula salad, accompanied by a glass of good Amarone. Hope this inspired you at least a tiny tiny bit.
My Italian Smörgåsbord (Aka Barbara)
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Yum! I think I like your version with chorizo better than mine. =) And I’m so glad the phyllo base worked out. I think I need to make your version next!
hi there Jenna! glad you like my version too. I will try your as soon as my mushrooms overload is gone 🙂
Love the photos, again 🙂 I would love to try this with chorizo… awesome!
thank you Red!!
Marvelous quiche. Love all the flavors at play.
Bravo!
hi Laz. thank you for stopping by.
This sounds sooo wonderful and that picture of the filling ingredients is mesmerizing. I love the last shot with your kitty!
you are so nice Veronica! thank you!! I also think the kitty is the best part of it all 🙂
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