Quiche can be made ahead and is great served for any meal of the day! Adding linguiça and São Jorge cheese gives this quiche a fun Portuguese flair!
Portuguese Quiche with Linguiça
- 1 egg
- 1-3 tsp water only add if the dough will not come together
- 2 cups flour
- ½ tsp salt
- 14 tbsp butter frozen or very cold
- 4 eggs
- 2 cups whipping cream or heavy cream
- ½ tsp salt
- 1 onion chopped
- 1 link linguiça cut into coin shapes
- 2 cups collard greens or kale chopped
- 1 cup São Jorge cheese or Jack cheese shredded
- In a small bowl, whisk the egg.
- In a food processor, add the flour and salt. Pulse briefly until mixed. Add in the the cubed butter pieces and pulse until the mixture resembles coarse meal. (See video for instructions on making the dough without a food processor.)
- Turn on the food processor and immediately stream in the egg. Let the food processor run for about 10 to 30 seconds, just until the egg is incorporated. Avoid overmixing because the friction and heat could cause the butter to melt. If the mixture is starting to form a dough ball you can stop here. If the flour, salt and egg mixture does not come together as a dough add an additional 1-3 tsp of cold water. Then pulse the food processor a few times and form your dough into a ball shape. Use your hands to form one dough ball, picking up any lose bits of flour. Again, try not to over handle the dough because you do not want the butter to melt. Wrap the dough in plastic wrap and place in the refrigerator to chill for at least 30-45 minutes, or up to 24 hours.
- Transfer the dough onto a lightly-floured cutting board board. Roll out the dough so that it about an inch wider of your quiche pan or pie pan. Use your rolling pin to help transfer the dough to the baking dish. Using your fingers gently press the dough into the pan. With a paring knife, or your hands, remove any extra dough that is hanging over the rim of the dish.
- Stick the quiche pan with the dough into the freezer for approximately 30 minutes. For a flaky quiche crust it’s important that the crust is cold when it’s cooked.
- This next step is called blind baking the crust. Press a sheet of foil against the quiche crust and fill the crust with pie weights, pennies or dry beans. Bake for 15 minutes at 375°F, then remove it from the oven. Remove the weights and the foil. Put it back in the oven and bake for an additional 10 minutes.
- In a hot pan, sauté the onions in olive oil for about 10 minutes until tender. Season the onions with salt.
- In another pan, sauté the linguiça in olive oil for about 4 minutes. To the same pan add the collard greens and continue cooking for about 5 minutes. Season with piri piri sauce, or the hot sauce of your choice, to taste. Remove about 6-8 pieces of linguiça to garnish the top of the quiche. Remove the heat and combine the onions with the collard greens and linguiça, set aside.
- In a medium size bowl add the eggs and whisk until homogeneous. Add the cream and whisk until combined about one minute. Add ½ teaspoon of salt and the cheese. Combine the egg and cream mixture with the sautéed vegetables and linguiça. Stir until everything is well mixed.
- Pour the quiche filling into the pie crust. Bake in a preheated oven at 325°F for 50 to 60 minutes, or until the internal temperature reaches 170°F. After the quiche has been cooking for about 30 minutes garnish the top of the quiche with the reserved linguiça. This will ensure that the linguiça does not sink into the quiche. Remove from the oven and let rest for about 1 hour before slicing.