Quiche with minced meat and goat cheese

Ingredients:

For the test:

• 1 3/4 cups flour, plus more for dusting
• 0.5 tsp fine sea salt
• 110 g cold butter, cut into pieces
• 3 tbsp cold lard (fat rendered from lard), cut into pieces

For the sauce:

• 6 jalapeño peppers
• 1.5 cups fresh cilantro
• 1 crushed clove of garlic
• 3 tablespoons of pine nuts
• 0.5 cups olive oil
• 1/4 tbsp. grated parmesan cheese
• Table salt and freshly ground pepper

For the filling:

• 110 g soft goat cheese
• 1 tbsp. l. rapeseed oil
• 220 g of ground pork with spices
• 1.5 tbsp. grated fontina cheese
• 1/4 cup finely grated cotija cheese
• 2-3 green onions, thinly sliced
• 2 tsp chopped fresh thyme
• 4 large eggs
• 1 cup whole milk
• 1 cup heavy cream

Preparation:

1. Prepare the dough: Combine the flour and salt in a food processor, pulse several times. Add the butter and lard to the flour and pulse until the mixture forms coarse crumbs. Add 1/3 cup ice water, a few tablespoons at a time, while the processor continues to pulse, until smooth. (Add an additional 2 tablespoons of ice water if the dough is too dry.) Form the dough into a circle, wrap it in plastic wrap, and chill in the freezer for at least 1 hour.
2. Place the chilled dough on a lightly floured surface and roll it out into a circle 30 cm in diameter. Place the dough in a fluted pan with a removable bottom, gently pressing it into the sides; trim off any excess dough. Cover the dough with plastic wrap and chill until firm, about 20 minutes.
3. Meanwhile, prepare the pesto sauce: Preheat oven to high or broil. Place the jalapeños on a baking sheet and cook, turning, until toasted, about 5 minutes. Remove stems and seeds. Pulse the jalapeños, cilantro, garlic, pine nuts, and olive oil in a food processor until the mixture reaches a sauce-like consistency. Add Parmesan cheese, salt, and pepper to taste; pulse a few times. Cover the sauce, then refrigerate until serving.
4. Preheat the oven to 190°C (375°F). Place the pan with the dough on a baking sheet, cover the dough with parchment paper, and place a baking weight on top. Bake until the edges are lightly browned, about 20 minutes. Remove the parchment and weights and continue baking for another 20 minutes, until golden brown. Cool the pan and the cake slightly on a wire rack.
5. Meanwhile, prepare the filling: Reduce the oven temperature to 350°F (170°C). Place the goat cheese in the freezer for 10 minutes. (This will make it easier to cut.) Heat the canola oil in a large skillet over high heat until shimmering. Add the ground pork and cook until golden brown, about 5 minutes, breaking it up with a wooden spatula. Using a slotted spoon, transfer it to a paper towel-lined plate and let it cool slightly. Cut the frozen goat cheese into 1/2-inch pieces.
6. Spread the fontina cheese, cotija cheese, green onions, ground beef, and thyme over the crust. Whisk the eggs in a large bowl; add the milk and cream and mix until smooth. Pour the mixture over the crust and arrange the goat cheese pieces evenly over the surface. Bake until the filling is golden brown but the center is still slightly runny, 40-50 minutes. Chill the quiche for at least 20 minutes before serving. Cut into wedges and serve with jalapeño pesto sauce.