I have to say that I’m now a convert to quiche.
It’s not that I didn’t like quiche in the first place, it’s just that I really feel like eggs should be eaten for breakfast. This is my own personal desire for order in a chaotic world, so historically when Adam has suggested quiche for a weekend lunch I look at him like he just rearranged my closet or something. It’s. Just. Not. Done.
I’ve been on this whole growing-as-a-person kick in 2013, so when I saw this Bobby Flay quiche recipe in an issue of Food Network Magazine a while back I thought I’d give it a try. It has jalapeno pesto, which instantly elevated the concept from breakfast for me. And I got to prance around the kitchen telling Adam about all the cotija I used. I somehow felt like more of a gourmet with that addition.
Incidentally, I put cotija in everything that week just so I could say it was there…fajitas, pancakes. Such a great word.
Bobby Flay’s Chorizo and Goat Cheese Quiche (from Food Network Magazine)
For the crust:
1 3/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon fine sea salt
1 stick cold unsalted butter, cubed
3 tablespoons cold lard, cubed (I did not have lard, so I just did the whole amount in butter)
For the jalapeno pesto:
6 jalapeno peppers
1 1/2 cups packed fresh cilantro
1 clove garlic, chopped
3 tablespoons pine nuts
1/2 cup extra-virgin olive oil
1/4 cup grated parmigiano-reggiano cheese
Kosher salt and freshly ground pepper
For the filling:
4 ounces soft goat cheese
1 tablespoon canola oil
1/2 pound Mexican chorizo, casings removed
1 1/2 cups grated fontina cheese
1/4 cup finely grated cotija cheese
2 to 3 scallions, thinly sliced
2 teaspoons chopped fresh thyme
4 large eggs
1 cup whole milk
1 cup heavy cream