Devilled BBQ Pulled Pork Quiche©
About the Recipe
I invented this recipe as I am no fan of any "traditional" quiche I have tried by others. Add a bit of spice and some stronger flavours and quiche finally made a hit with me! This experiment paid off!
Ingredients
Spiced Pastry
9.8oz -280g Plain Flour (sifted)
4.9oz-140g Unsalted Butter (cold & cubed)
1 teaspoon Cayenne Pepper
1 teaspoon Hot Curry Powder
4 tablespoons Cold Water
Pinch of Salt & Black Pepper
1 Egg Yolk
1 teaspoon English Mustard Powder
1x whisked Egg Yolk (for glaze only)
Quiche Filling
5 medium Eggs (free-range)
3.3 fl oz-100ml Whole Milk
1x Red Onion (thinly sliced)
8.4 fl oz-250ml Double Cream
7oz-200g Mature Cheddar Cheese (grated)
Salt & White Pepper
14.4oz-410g BBQ pulled pork
1oz-30g Unsalted Butter
1 teaspoon Cayenne Pepper
Preparation
Start by cooking the pulled pork according to the packet instructions. Shred using two forks, removing and discarding of all the fat and bone (if any). Set to one side and allow it to soak in its BBQ sauce
Make the pastry whilst the pork is cooking. In a large mixing bowl, add the flour and butter. Rub together using your fingers until it resembles fine breadcrumbs (really take your time to do this)
Add the cayenne pepper, curry powder, salt, pepper & mustard powder and stir it through
Make a well in the middle of the dry mix and add the water and egg yolk (not the whisked yolk). Knead together until it is a firm but smooth dough. Roll into a ball, wrap it in cling-film and pop it into the fridge for 1 hour
Remove the pastry from the fridge and roll out onto a floured surface using a lightly floured rolling pin. Keep rotating the pastry to get it evenly rolled out to a thickness of approximately a £1 coin
Drape the pastry over a greased 22cm/9" fluted tart/flan tin (I use Wilkinson 1888 bakeware), pressing it into the ridges and ensuring all the base and sides of the tin are covered. Using a small sharp knife, cut away the overhang to provide neat edges. Lightly prick the base all over with a fork, brush it all with the whisked egg yolk glaze and pop it back into the fridge for a further 1 hour
Preheat the oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven, with a baking tray inside
Meanwhile, in a small saucepan, add the butter, onion, salt, pepper and cayenne pepper. Cook over a medium heat for 5 minutes until the onion softens. Drain away the excess butter
Stir through the pulled pork and remove from the heat. Set to one side to cool slightly
Follow by combining the 5 eggs in a large mixing bowl. Gradually add the cream, milk, salt and pepper and keep whisking for another minute
Turn the oven down to 320˚f/160˚c regular oven or 284˚f /140˚c fan assisted oven
Layer the pastry case with the pork mix followed by sprinkling the cheese over the top. Finally, pour the egg mix over everything. Place the quiche on top of the pre-heated baking tray and bake for 45 minutes
Turn the oven up to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven and continue to bake the quiche for a final 15/20 minutes
Remove from the oven, allow to cool for 10 minutes and serve warm or wait longer and enjoy cold