Yields: 1 10-inch deep dish quiche
3 cups AP flour
1 teaspoon fine sea salt
2 sticks cold butter, cut into cubes
5 tablespoons cold lard, cut into cubes
2/3 cup ice water
1. Combine flour and salt in food processor and pulse a few times. Scatter butter and lard over the top of the flour and pulse until mixture forms large crumbs. Add the water a few tablespoons at a time and pulse until dough just comes together. Divide into 2 equal pieces, flatten each half into a disk, wrap in plastic and refrigerate until chilled through, at least 1 hour.
2. On a lightly floured work surface, roll one of the disk into a 16-inch round. fit dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.
3. Preheat oven to 375 degrees F.
4. Place tart pan on a baking sheet, line the dough with parchment and fill with pie weights or beans. Bake until lightly golden brown, about 20 minutes. Remove weights and continue baking until golden brown, about 10 minutes longer. Let cool slightly (not all the way) on a baking rack.
Roasted Jalapeno Pesto
*8 jalapenos, roasted and seeded (do not removed blistered skin)
1 ¼ cups tightly packed cilantro leaves
1 clove garlic, chopped
3 tablespoons pine nuts
½ cup extra virgin olive oil
¼ cup grated Parmigiano Reggiano
Salt and pepper
Combine jalapenos, cilantro, garlic and pine nuts in a food processor and process until coarsely chopped. With the motor running, slowly add the oil through the feed tube until smooth. Add the parmesan, salt and pepper and pulse a few times just to combine. If mixture is too thick, add a few more teaspoons of oil and pulse. Transfer to a bowl.
* To roast jalapenos: Preheat oven to 400 degrees F. Toss jalapenos in a few tablespoons of canola oil and season with salt and pepper. Roast in a an even layer on a baking sheet until soft and skin is blistered. Remove jalapenos to a bowl, cover bowl with plastic wrap and let sit for 15 minutes. Remove stems and seeds (do not remove the blistered skin for this particular recipe)
1 tablespoon canola oil
½ pound Mexican chorizo
10 large eggs
1 ¾ cups milk
1 ¾ cups heavy cream
1 ½ cups grated fontina cheese
¼ cup finely grated cotija cheese
3 green onions, (dark and pale green part) thinly sliced
1 teaspoon finely chopped fresh thyme
4 ounces soft goat cheese, place in freeze for 10 minutes and cut into ½ pieces
1. Preheat oven to 350 degrees F.
2. Heat the oil in a large sauté pan over high heat until it begins to shimmer. Add the chorizo and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels. Let cool slightly.
3. Whisk the eggs in a large bowl. Add the milk and cream and whisk until smooth. Stir in the fontina, cotija, green onion and chorizo and transfer the filling to the warm shell. Evenly distribute the goat cheese over the top of the mixture. Bake for 40 or 50 minutes until crust is deep golden brown and the center is almost set (still slightly jiggles) but sides are set. Let sit at room temperature for at least 20 minutes before serving. Cut into wedges and drizzle jalapeno pesto over the top.