Brunch was never a 'thing' growing up in Oaxaca. In fact, the word 'brunch' doesn't exist in the Spanish language (at least I don't think it does). I remember the first time my dad took us to Big Boys buffet in Los Angeles. I was about 11 years old and the first time I was introduced to the all-you-can-eat concept. It was breakfast and lunch all at the same time. I could not believe it. I fell in love with brunch right there in then. Brunch made me feel American, it allowed that little girl from Oaxaca like to feel welcomed in this country. Food has the power to do that, doesn't it? It brings people and communities together.
So with the brunch spirit in mind, I created these delicious chorizo and squash quiche muffins. You can make the dough for your crust the night before to save time. But believe me, these are worth every step. Please don't forget to tag #moleandmore on your re-recreations!
For the crust:
1 3⁄4 cups plus 1 Tbsp all-purpose flour
1⁄2 cup plus 7 Tbsp spelt flour
1 1⁄4 tsp. sea salt
2 sticks (16 tbsp) chilled unsalted butter, cut into 1⁄2-inch cubes
1 1⁄2 tsp. Tabasco Chipotle
For the filling:
2 cups Spanish Chorizo, diced in ¼ inch cubes
4 baby zucchinis, thinly sliced
2 tsp olive oil
1 tsp plus 2 tbsp Tabasco Chipotle
½ cup Shredded Mozzarela cheese
1 cups creme Fraiche
1 cup whole milk
1⁄4 cup all-purpose flour
4 large eggs plus 2 egg yolks
1 ½ tsp sea salt, plus ½ tsp
1 tsp fresh ground pepper, plus ½ tsp
Make the crust:
In a large bowl, whisk flours with the salt. Using your fingers, rub the butter into the flours until it forms mid size crumbles. Dissolve chipotle tabasco sauce in ¼ cup plus 2 tablespoons of ice cold water and slowly drizzle in. With your fingers, work the dough for a minute until it comes together. Separate the dough into 2 equal sized disks, wrap in plastic wrap, and chill for 1 hour.
Heat the oven to 400°. On a lightly floured work surface, separate the dough into 12 same-sized circles. Roll each into 4-5” circles.
Flour your muffin pan and fit the circles into the bottom and up the side of the muffin pan. chill for 30 minutes. Using a fork, prick the dough all over. Bake until lightly browned at the edges, about 10 minutes. Transfer the pan to a rack, let the now muffin crusts cool.
Make the filling:
Reduce the oven temperature to 300°. In a pan, season the zucchinis with olive oil, 1 teaspoon tabasco chipotle, ½ tsp salt and ½ tsp pepper and cook over medium heat for 2 minutes, add chorizo and cook for another 5 minutes. Remove from heat. Separately, In a blender, combine the creme fraiche, milk, flour, eggs and yolks, remaining tabasco chipotle, salt, and pepper, purée until smooth. Layer the cooled muffin pan with the cheese,chorizo and zucchinis. Pour the custard over, and bake the quiche until set and lightly browned on top, about 45min. Transfer to a rack and let cool to room temperature before serving. If you have any filling leftover, line a separate muffin pan with buttered parchment paper and pour individually to create egg bites.