Portuguese Quiche with Linguiça

GET THE RECIPE: https://justcookwithmichael.com/recipes/portuguese-quiche/ Just Cook With Michael Website: https://justcookwithmichael.com/ KITCHEN ITEMS: Tart Pan: https://amzn.to/37oJEL3 Ceramic Pie Weights: https://amzn.to/3ieKVIB Food Processor: https://amzn.to/30yWYIn Instant Read Thermometer: https://amzn.to/2ZNrdw2 Bench Scraper: https://amzn.to/2BnCx8M Portuguese Extra Virgin Olive Oil: https://amzn.to/30E8hz6 Piri Piri Hot Sauce: https://amzn.to/3kHyQfX Carbon Steel Pan: https://amzn.to/2EaB9az Portable Induction Cooktop: https://amzn.to/3cryNBj RELATED RECIPES: Portuguese Eggs Benedict: https://youtu.be/e6iXSwAJAvs https://justcookwithmichael.com/recipes/portuguese-eggs-benedict/ CRISPY! STUFFED! French Toast: https://youtu.be/mlVTZSxv-gc Rissóis de Camarão | Portuguese Shrimp Turnovers: https://youtu.be/kqCFIpYDZi4 https://justcookwithmichael.com/recipes/rissois-de-camaro/ INSTAGRAM: https://www.instagram.com/justcookwithmichael FACEBOOK: https://www.facebook.com/justcookwithmichael PINTEREST: https://www.pinterest.com/justcookwithmichael/ PHOTOGRAPHY EQUIPMENT: Canon EOS 6D: https://amzn.to/2WL9tQ9 Canon EF 40mm f/2.8 STM Lens- Fixed: https://amzn.to/3hnxwMP Canon EF 70-300mm f/4.5-6 is II USM Lens: https://amzn.to/3fSesWv Canon EF 50mm f/1.8 STM Lens: https://amzn.to/2ZUXktX Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red: https://amzn.to/2ZPvQpc ----- Quiche Crust 1 egg 1-3 tsp water (if the dough does not stick together and you cannot form it into a ball add 1-3 tsp of water to the dough) 2 cups flour 1/2 tsp salt 14 TBSP very cold butter (14 TBSP = 7 oz) In a small  bowl, whisk the egg. In the 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. WHILE the food processor running -Add in the egg let the food processor run for about 10-30 seconds (you don’t want to soften the butter with too much friction. Check to see if you could form the mixture into a dough ball. 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. Chill the dough for 30-45 minutes or it can be refrigerated for up 24 hours in advance. Transfer the dough onto a lightly-floured board. Roll out the quiche crust so that it about an inch wider of your quiche pan or pie pan. Roll the dough up onto a rolling pen then pick it up and roll it on top of the pan.Using your fingers gently press the dough into the pan. With a paring knife, slice off any extra dough that’s hanging over the rim of the pan or 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. (bake the piecrust blind) Put a sheet of foil over the quiche crust and fill with pie weights, pennies dry beans or ceramic pie weights. Bake for 15 minutes at 375° then remove it from the oven. Take off the foil and pie weights. Put it back in the oven for 10 minutes. Fill with the quiche filling. And bake for 325° for 50 to 60 minutes or until the internal temperature reaches 170°F Portuguese quiche filling. 4 eggs 2 cups whipping cream, or heavy cream 1/2 tsp salt 1/4 tsp black pepper or hot sauce (peri peri) 1 chopped onion 1 link of linguiça cut into coin shapes 2 cups chopped collard greens or kale 1 cup grated São Jorge cheese or Jack cheese Sautéed the onions in olive oil for about 10 minutes until tender. Add about a 1/8 to 1/4 teaspoon of salt to the onions Sautéed the linguiça and collard greens in olive oil for about 5 to 10 minutes. Save about 6-8 pieces of linguiça to garnish the top of the quiche. Put the 4 eggs in a bowl mix them up with a fork or a whisk. Then add the cream and whisk until combined about one minute. Add the half teaspoon of salt Pour the quiche filling into the pie crust and bake in a preheated oven 325° for 50 to 60 minutes or until the internal temperature reaches 170°F (after the quiche has been cooking for about 30 minutes you could garnish the top of the quiche with a few pieces of linguiça. You do this so the linguiça does not sink into the quiche. ________________________________________________________________________ JustCookWithMichael is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The website and YouTube channel get paid by Amazon if links to products are used.