Chorizo, Potato and Cheese Quiche
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup cold butter, cubed
1 egg yolk
1 tsp lemon juice or vinegar
1 pkg (4 oz) Campofrio Diced Chorizo
1 new potato, peeled, cooked and chopped
3/4 cup shredded Manchego cheese, divided
1/4 cup coarsely chopped roasted red pepper
2 tbsp chopped fresh parsley
1 cup 10% half-and-half cream
1 clove garlic, minced
1/2 tsp smoked paprika
1/4 tsp each salt and pepper
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Mix flour with salt in large bowl. Using fingers or pastry cutter, cut in butter until mixture resembles coarse meal. In liquid measure, whisk egg yolk with lemon juice; add enough ice water to make 1/3 cup. Drizzle over flour mixture, stirring with fork until ragged dough forms; press into disc.
On lightly floured surface, roll out pastry to fit 9-inch pie plate. Place in plate, trimming to leave 1-inch overhang; fold edge over and flute if desired. Prick all over with fork; place in freezer for 15 minutes.
Line inside of pie plate with foil; fill with pie weights or dried beans. Bake in 400°F oven for about 20 minutes or until rim is light golden. Remove foil and weights; bake for 5 to 7 minutes or until base is light golden. Let cool on rack.
Sprinkle chorizo, potato, half of the cheese, roasted red pepper and parsley into pie crust. In bowl, whisk together eggs, cream, garlic, paprika, salt and pepper; pour into shell. Sprinkle with remaining cheese.
Bake in 350°F oven for 40 to 45 minutes or until knife inserted in center comes out clean. Let cool slightly before cutting into wedges.