Looking for a quiche with a twist? This savoury beauty combines smoky Portuguese alheira sausage with sweet leeks and a chorizo topping for extra depth. The result is a golden, hearty quiche that’s packed with Portuguese flavours – perfect served warm with a glass of Douro Chardonnay or enjoyed cold at your next picnic.
This recipe is part of a delicious collaboration with Bexeb – all ingredients were sourced at their lovely shop.
For the quiche dough:
65g butter, cold
130g flour
1/2 tsp salt
1 egg
For the filling:
2 leek
1 tbsp olive oil
75ml white wine
1 alheira sausage
2 eggs
200ml cream
½ smoked chorizo
Makes 1 rectangular Quiche of 35 x 12cm or 1 round quiche of 23cm diameter – Oven: 35 mins
Cut the butter into cubes and put into a food processor with the flour, salt, egg and water. Whizz until it comes together as a dough.
Shape the dough into a disc and wrap in cling film. Refrigerate for 2 hours to firm up.
Meanwhile, trim the leek, cut lengthwise in half and slice them, wash and pat dry.
Heat the olive oil in a large frying pan, add the leek and season with salt and pepper. Fry until the leek starts to soften, then add the white wine and cook until fully absorbed. Set aside to cool.
Once the dough has rested, preheat the oven to 200°C fan.
Roll the dough out on a floured surface and lift into the greased tin. Prick the base with a fork.
Remove the alheira skin, break off pieces of alheira and put on top of the quiche dough, pressing it with your hands so that the whole base is covered.
Add the cooled leek on top.
In a jug, mix the eggs with the cream, season with salt and pepper and pour over the leek.
Bake the quiche in the preheated oven for 20 minutes. Meanwhile, cut the chorizo into thin slices.
After 20 minutes, take the quiche out of the oven and distribute the chorizo in a nice pattern over the top of the quiche. Bake for a further 15 minutes.
Serve hot or at room temperature.
