Chorizo, Pepper and Gruyère Quiche

STEP 1: MAKE THE PASTRY (KEEP IT PALE)

Sift the flour and salt into a large bowl. Rub in the cold cubed butter with your fingertips until the mixture looks like fine breadcrumbs, working quickly to keep everything cool. Stir in the egg yolk, then add the ice-cold water a tablespoon at a time, cutting it in with a knife until the dough just comes together — no more. Bring into a flat disc, wrap and chill for 30 minutes. A well-rested, cool, minimally handled dough is what lets a pale shell stay short and tender rather than tough.

STEP 2: LINE THE TIN

Roll the pastry out on a lightly floured surface to about 3 mm thick and line the tart tin, easing it gently into the corners and leaving a little overhang. Prick the base lightly with a fork. Chill again for 15–20 minutes — a properly chilled shell holds its shape and shrinks less.

STEP 3: BLIND BAKE, THEN SEAL

Heat the oven to 190°C / 375°F, with a baking sheet inside to heat up. Line the chilled shell with parchment and fill with baking beans. Bake on the hot sheet for 15 minutes, then lift out the parchment and beans and bake a further 5–8 minutes until the base is dry and just barely blond — not deep brown. Brush the hot base and sides with a thin layer of the reserved egg white and return to the oven for 2 minutes: this sets into a waterproof seal that keeps the pastry pale yet crisp. Trim the overhang level with the rim.

STEP 4: COOK THE FILLING

While the shell bakes, fry the chorizo in a dry pan over medium heat until it crisps at the edges and releases its bright paprika oil. Lift out with a slotted spoon. In the same oil (add a little olive oil only if needed), soften the peppers and optional onion gently for 8–10 minutes until sweet and just starting to colour. Tip onto kitchen paper to drain excess oil — too much fat will make the custard greasy. Cool slightly.

STEP 5: MAKE THE CUSTARD

Turn the oven down to 160°C / 325°F. Whisk the whole eggs and extra yolk with the cream and milk until smooth. Add a pinch of nutmeg and a little black pepper. Season with only a small pinch of salt — the chorizo and Gruyère bring plenty. For a silkier set, pass the custard through a sieve.

STEP 6: FILL AND BAKE

Scatter about two-thirds of the Gruyère over the sealed base, followed by the chorizo and peppers, spreading them evenly. Set the tin on the hot baking sheet, then pour in the custard right at the oven. Scatter over the remaining Gruyère and the thyme. Bake for 30–40 minutes until the custard is set around the edge with only a slight wobble in the very centre. A moderate oven avoids bubbling and souffléing, and gives a smooth, tender set.

STEP 7: REST AND SERVE

Cool the quiche in the tin for at least 15–20 minutes so the custard firms fully before you unmould — the residual heat finishes the centre. Serve warm or at room temperature, cut into wedges, with a sharp green salad.