Onion and Chorizo Quiche #cookforjulia

This Quiche is just beautiful!

It is such an honor to have Renee Dobbs from Magnolia Days guest posting for me today.  I know you will enjoy her post, recipe and most of all getting to know her!  When you enter Magnolia Days, you get the feeling that you are relaxing and enjoying the company of an old friend… and that is exactly how I would describe Renee.   I hope you enjoy this recipe for Onion and Chorizo Quiche as much as I do… and hope you join us Around the Family Table for a glass of wine.

Hello! I am Renee from Magnolia Days and I am beyond excited to guest post here on this wonderful blog. I am proud to be Isabel’s friend and a supporter of her Sunday Supper Mission. From her first post about sending her daughter off to college to being a #1 trending topic on twitter has been an amazing journey to watch and celebrate. As the mission grows and her days become more busy, I am glad to help give her a day off by guest posting. I chose a special recipe for the occasion – Onion and Chorizo Quiche.

Why is Onion and Chorizo Quiche special? Because it ties a lot of things together. First is chorizo. Since way back when I first met Isabel on twitter I discovered we both have a love of chorizo. It seemed like every food twitter chat we participated in one of us would bring up chorizo. Each time it made me smile. I wanted to share a recipe here that had one of Isabel’s favorite ingredients.

Second is Julia Child. PBS Food and Knopf Doubleday Publishing Group are celebrating her 100th birthday on August 15, 2012. This recipe is adapted from one in Julia’s “The Way to Cook” cookbook. You can find people from all over the world joining in the celebration on twitter by searching the hashtags #CookForJulia and #JC100. I know Isabel has been joining in the celebration too. She tweeted my favorite Julia Child quote:

“The only time to eat diet food is while you’re waiting for the steak to cook.”

Third is that I am ecstatic over the pastry crust. I have made pie crusts before and they were nothing like this one. I thought I knew what flaky crusts were like. This one is off the charts. I had absolutely no idea what a difference a few southern ingredients would make. White Lily brand all-purpose flour (a low-gluten light baking flour) and lard made this crust so tender and flaky it was simply incredible. If you cannot find While Lily flour use any all-purpose flour mixed with cake flour. Shortening can be substituted for lard.

The onion and chorizo quiche recipe has a lot of steps. If you do not want to make the crust you can use a store-bought one. If you are tackling making a crust for the first time, I recommend getting the cookbook for more details and photos of the process. There is a world of information in the book about every aspect of cooking and baking.

What do you like to cook with chorizo? Help me put a smile on Isabel’s face by showing all the great ways to use this tasty sausage. Give her an even bigger smile by joining in the #SundaySupper conversation every Sunday on twitter.

Onion and Chorizo Quiche
I love to bake a good Quiche and something tells me this Onion and Chorizo Quiche is going to be a new favorite!
Recipe type: Entree ~ Quiche
Serves: 6
  • For the crust:
  • 12 tablespoons (1½ sticks) unsalted butter
  • 2¼ cups White Lily all-purpose flour (or 1½ cups all-purpose flour plus ½ cup plain cake flour)*
  • 1 teaspoon salt
  • ¼ cup chilled lard
  • ½ cup ice water, plus more if needed
  • For the quiche:
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 cups sliced and roughly chopped onions
  • ¼ cup dry vermouth
  • Salt and pepper
  • 3 to 4 chorizo sausages, 4 inches long
  • 3 large eggs, beaten
  • Heavy cream, half-and-half, or milk
  • ¼ cup grated cheese (Cheddar, Monterey Jack, or Swiss)
  1. For the crust:
  2. Dice the butter into small pieces and place in the freezer for about an hour.
  3. In the bowl of a food processor fitted with a knife blade, add the flour and salt. Pulse 1 or 2 times to combine. Add the diced butter and pulse 5 or 6 times. Slice the lard into chunks and add to the mixture. Turn on the processor and add most of the water. Remove the cover and check the dough. When it is done it should appear like small clumps and will hold together when you press a handful together. Add more water if needed and pulse.
  4. Turn the dough out onto a work surface and press it together. Using the heel of your hand, push clumps of dough (about the size of an egg) out in 6-inch smears. Form the dough into a round disc and wrap in plastic. Place the wrapped disc in a plastic bag and refrigerate at least 2 hours or overnight.
  5. Have a 9-inch tart pan or quiche ring ready and set aside.
  6. Cut the dough in half. You only need half for this recipe. Re-wrap the remaining dough and refrigerate or freeze for future use.
  7. Roll out the dough on a lightly floured surface to a round ⅛-inch thick by 10½ inches wide. Move the dough around as you are rolling it out to make sure it is not sticking to the work surface.
  8. Roll the dough up on the rolling pin and un-roll it over the tart pan. Lightly press the dough in place. Pull in ½-inch of the dough at the edges. Roll the pin over the edges to cut off excess dough.
  9. Push the dough on the sides of the tart pan to an even thickness and up ⅓ inch above the pan. Prick the bottom of the dough at ¼-inch intervals with a fork.
  10. Use the dull edge of a knife to press a decorative pattern on the rim of the shell. Cover the shell and refrigerate 30 minutes or more.
  11. Pre-heat the oven to 450 degrees F.
  12. Cut a square of aluminum foil 4 inches larger than the tart pan. Lightly butter the shiny side. Turn the foil over (shiny side down) and make a pouch of it. Fill the pouch with a dried beans or pie weights. Line the dough with the foil and press it against the edges. Make sure the beans or pie weights cover the entire bottom and are against the sides.
  13. Bake the crust for 15 minutes. Remove the foil and beans/weights and prick the bottom again with a fork. Bake a few minutes more until the pastry begins to color and separate from the side of the pan. Cool 10 minutes in the pan then remove it to cool on a rack. Once cooled completely, place the crust back in the tart pan.
  14. For the Quiche:
  15. Preheat the oven to 375 degrees F.
  16. Remove the casings from the chorizo and slice them into rounds or ovals ⅜-inch thick. Set aside.
  17. Add the beaten eggs to a measuring cup and add enough cream, half-and-half, or milk to make 1½ cups.
  18. In a frying pan over medium heat, add the butter and olive oil. Once the butter had melted add the onions and saute for 8 to 10 minutes until tender. Add the vermouth and increase the heat to boil down rapidly to evaporate the liquid. Season with salt and pepper and spread onions in the bottom of the crust.
  19. Brown the chorizo in the frying pan and then drain on paper towels.
  20. Pour the egg mixture over the onions. Sprinkle the cheese over the top. Arrange the chorizo slices on top. Bake for 30 to 35 minutes, until the quiche is puffed and browned. Cool 10 to 15 minutes in the pan on a rack. Remove the quiche from the pan and cool on a rack to room temperature. Transfer quiche to a serving platter, slice, and enjoy!
  21. Notes:
  22. *The quantities of flours are different because of the unique characteristics of each type of flour.
  23. If the edge of the crust has browned in the pre-baking process you can cover the edge with strips of aluminum foil for the first 20 minutes of baking the quiche. This will help to prevent the edges from over-browning.
  24. The remaining crust dough can be refrigerated up to 2 days or frozen for several months.
  25. You can use a store-bought pie dough. Pre-bake as per the manufacturer's instructions.

Onion and Chorizo Quiche by www.magnoliadays.com

*Just a little hint, if you can find the Portuguese Chorizo, get it.  I promise you that the taste of this chorizo will be worth the hunt!

For more fabulous recipes like this one, head on over to Magnolia Day’s you won’t be sorry!


  1. says

    What a great recipe. I like to use the soft chorizo, crumbled and sauteed because it is easier to chew after baking. I find the round sliced, hard chorizo to be a little tough to chew after baking. Just my opinion. Thanks.

    • says

      Great recommendation Chef! Although the chorizo I used was not tough after baking. It could have been because I sliced it somewhat thin. Unfortunately I cannot find anything but the packaged links in my area so it is what I had to use to make the quiche. I will be on the lookout for the soft or, as Isabel recommended, Portuguese chorizo so I can try it the next time.

      • FamilyFoodie says

        Actually Renee, the Portuguese Chorizo is the harder chorizo. I believe yours looks to be very similar to the Portuguese version. This recipe looks amazing!

    • FamilyFoodie says

      Hi John, Being Portuguese, I have a really hard time enjoying soft chorizo. To me, it just isn’t the same. I may try it finely chopped like you suggested though. Thanks so much for stopping by.

  2. foodiestuntman says

    Hi Isabel, I’m so glad you hosted Renee. Renee, thank you for sharing. This recipe certainly is challenging!

    • FamilyFoodie says

      I love Renee and her recipes are just fabulous! This one is so special because it is exactly what I would love. Renee knows me so well!

  3. says

    Delicious, Renee. I love the addition of chorizo. And I know that Julia would be very very proud. I would love to have this for dinner tonight!

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