Quiche with parsnip, aged cheese and chorizo

Name: Quiche with parsnip, aged cheese and chorizo
Ingredients: Aged cheese; Chorizo; 9 Coffee cream; 1 units.items Pack of puff pastry; 3 units.items Eggs (M); Oil; 1 units.items Parsnip; 4 units.items Parsnips; 40 g Water; 50 g Sushi vinegar; 20 g Vending machine sugar; Curry spices; Baharat spice blend

Our chef incorporates parsnip in combination with chorizo and aged cheese in a quiche.The parsnip is related to the carrot. Its flavor is sweet and anise-like.

Ingredients

Aged cheese

Chorizo

9Coffee cream

1units.itemsPack of puff pastry

3units.itemsEggs (M)

Oil

4units.itemsParsnips

1units.itemsParsnip

40gWater

50gSushi vinegar

20gVending machine sugar

Curry spices

Baharat spice blend

Preparation

Let the puff pastry thaw.
Grease a springform pan with butter.
Peel the parsnips and reserve one for the sweet and sour.
Slice the parsnips and cut one parsnip into ribbons.
Briefly fry the chorizo in a pan with a little oil.
Blanch the parsnip slices for about 3 minutes and let cool.
Arrange the puff pastry in the springform pan.
Place the parsnip slices on the bottom of the pan.
Add a layer of aged cheese.
Add a layer of chorizo.
Add another layer of aged cheese and reserve some cheese.
Top with the thinly peeled parsnip ribbons and julienned aged cheese.
Make a mixture of coffee cream and eggs, and mix well.
Add the mixture to the quiche and press it down well.
Bake the quiche at 200°C for about 25 minutes.

Peel the parsnip into thin ribbons using a vegetable peeler.
Heat the water, sugar, and sushi vinegar with the curry spices.
Place the ribbons in a vacuum bag and add the sweet and sour mixture.
Let the mixture cool and then vacuum seal or marinate in the refrigerator overnight.