Jambalaya Seafood Quiche

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Ingredients for 8 portions
  • For the base
  • 200 g AP Flour
  • 100 g Butter, softened
  • 50 g Egg(s)
  • 30 ml Water, cold
  • Salt
  • For the filling
  • 100 g White onions, minced
  • 50 g Garlic, minced
  • 100 g Celery, diced
  • 300 g Sweet peppers, tricolor, chopped
  • 150 g Chorizo
  • 600 g Seafood
  • 200 g Egg(s)
  • Salt and pepper
  • Cajun spice
  • 50 g Tomato paste
  • 50 g Chives, minced
  • 300 ml QimiQ Sauce Base
  • 200 g Pepper Jack cheese, grated
Method
1.
Preheat the oven to 320° F.
2.
For the base, mix the flour, butter, egg, water and salt together and knead to a smooth dough. Wrap in plastic foil and chill for at least 30 minutes. Roll the dough out, use to line a well greased quiche tin (Ø 8 inches) and prebake for 30 minutes.
3.
For the filling, sauté the onion, garlic, celery and peppers and season to taste. Sauté the seafood in olive oil for approx. 4 minutes and drain off the excess liquid.
4.
Add the eggs, spices, tomato paste and chives to the QimiQ Sauce Base and mix well.
5.
Layer the ingredients in the quiche pastry case, and sprinkle with the grated cheese.
6.
Bake in the hot oven for approx 50 minutes (cover with tin foil whilst baking to prevent burning, if necessary).
7.
Allow to cool for 20 minutes before serving.