Name: Quiche with 4 Mexican Cheeses
Prep time: 80 min
Cook time: 35 min
Yield: 20
Cuisine: Francesa
Ingredients: 1 1/2 cups wheat flour, 250 grams, for the shortcrust pastry; 1/2 teaspoons salt, for the shortcrust pastry; 1 teaspoon sugar, for the shortcrust pastry; 1 egg, for the shortcrust pastry; 1 cup butter, 125 grams, for the shortcrust pastry; 3 tablespoons water, cold, for the shortcrust pastry; wheat flour, for rolling out; butter, for greasing; 4 tablespoons olive oil, for the onion with chili; 1 1/2 cups onion, in strips, for the onion with chili; pepper, freshly ground, for the onion with chili; 2 cuaresmeño chiles, finely chopped, for the onion with chili; 1 teaspoon mustard, for the onion with chili; 3 tablespoons vinegar, balsamic; salt, for the onion with chili; 3 eggs, for the filling; 1 cup whipping cream, for the filling; 1 pinch nutmeg, for the filling; pepper, for the filling; salt, for the filling; 1 cup asadero cheese, grated; 1 cup Oaxaca cheese, grated; 1 cup Chihuahua cheese, grated; 1/2 cups Cotija cheese, crumbled; salad, of purslane, for garnish

Preparation

45 mins

35 mins

Low

For the shortcrust pastry, on a flat surface pour the flour, make a well in the center with your fist, add the salt, sugar, egg, and butter, mix with your hands as if you were crumbling sand, this will help not to overwork the dough. When the ingredients are somewhat integrated, pour in the cold water and finish incorporating. Form a ball with the dough, cover with cling film and refrigerate for 30 minutes. Roll out the dough on a floured surface, transfer to a greased tart pan and remove the excess so that the pan is completely covered. Place a circle of aluminum foil over the dough and some beans, chickpeas, or rice. Bake for minutes at 180°C. Remove from the oven, take out the beans, the foil, and let cool. For the onion with cuaresmeño, in a pan with hot olive oil place the onion in strips, cook while stirring over low heat until it begins to darken slightly, add the pepper and cuaresmeño chili while stirring, cook for another 5 minutes. Add the mustard and balsamic vinegar, season with salt and let it darken a little more, the liquid will begin to reduce. Remove from heat and cool. For the filling, in a bowl pour the eggs, whisk with a hand whisk until the color becomes uniform and the texture a little fluffy. Add the heavy cream, nutmeg, pepper, and a little salt (since the cheeses tend to be salty), continue mixing until fully integrated. Mix the cheeses in a bowl and fully integrate. Preheat the oven to 180°C. Assemble the quiche, on the precooked tart pour the onion and chili mixture, add the cheese mixture without filling the tart completely, gradually add the liquid until covered, if necessary alternate placing the cheeses and the liquid. Bake for 30 to 40 minutes at 180°C or until the consistency is solid. Remove from the oven, serve with fresh purslane salad.