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.