Leftover Portuguese Roasted Suckling Pig Quiche with Crispy Potatoes

What to do with leftover suckling pig and homemade potato chips? Hmmmm, how about a quiche, look how beautiful it turned out! Well, it’s not exactly a quiche, it’s somewhere between a quiche and a tortilla, since it has cooked potatoes (the chips) mixed in. It came out delicious, and it also shows how making this type of tart is an excellent way to use up leftovers.

Portuguese roasted suckling pig (leitão) is a classic Portuguese delicacy, super tender pork with crackling skin, it’s an amazing way to roast pork, i love it when some places have like pepper sauce to put on top… pepper and pork are a match made in heaven… hummmmm.

Back to reality, this recipe transforms those precious leftovers into something equally special. As a tip, since it contains potato chips and suckling pig, which are already ingredients leaning toward the salty side, I cut back quite a bit on the additional salt when making this quiche. The results speaks for itself hehehe let’s check the recipe!

Leftover Portuguese Roasted Suckling Pig Quiche with Crispy Potatoes

Servings: 8
Time: 50mins
Difficulty: Normal
Rating: ★★★★★
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Ohhh this a a fantastic twist on leftovers, crispy and tender pork meets creamy custard in this savory tart that's somewhere between a quiche and a tortilla ;D

Ingredients

Puff Pastry – 1 Roll
Pork – 150g (Suckling Pig)
Potato Chips – 100g
Bacon – 80g
Onion – 1 Small
Carrot – 1 Small
Garlic – 2 Cloves
Eggs – 5
Cream – 200ml
Mozzarella Cheese – A Pinch
Flamengo Cheese – 4 Slices
Parmesan Cheese – A Pinch
Olive Oil – A Drizzle
Oregano – A Pinch
Pepper – A Pinch
Salt – A Pinch

Directions

Start by chopping the garlic, onion, carrot, and bacon, sauté them in a frying pan with a drizzle of olive oil, and let the bacon fry well.

While the mixture is sautéing, shred the suckling pig. If you don’t have suckling pig, you can chop pork or beef steaks or minced meat (of course, if it’s not already cooked, you can fry it quickly in the mixture).

Now add the potato chips to the frying pan just to heat them up.

Preheat the oven to 180ºC (350°F or whatever the pastry package recommends), prepare a pie dish, line it with parchment paper and the puff pastry, prick the puff pastry with a fork.

Add the eggs to the cream, whisk both with a pinch of salt.

Now assemble the quiche, starting by distributing the sautéed potatoes and shredded suckling pig, pour in the egg and cream mixture, and finally cover with the Mozzarella, Flamengo, and Parmesan cheeses, followed by a pinch of oregano and pepper.

Bake for about 35 to 40 minutes until golden brown. Serve hot or cold with a nice mixed salad. Enjoy! 🙂

Notes & Tips: If you don’t have suckling pig, this recipe works beautifully with any leftover roasted pork, pulled pork, or even rotisserie chicken. You can also use freshly cooked ground beef or pork.

Leftover french fries work perfectly here as well, but you can also use roasted potatoes, boiled and diced potatoes, or even sweet potato fries for a twist.

Since both the suckling pig and potato chips tend to be well seasoned already, be very conservative with additional salt. Taste your filling before adding the egg mixture and adjust accordingly.

This quiche can be made a day ahead and reheated, or served cold. It’s actually quite delicious at room temperature, making it perfect for picnics or buffets.

If you can’t find Flamengo cheese, substitute with Gouda, Edan, Swiss, or any good melting cheese. The combination of cheeses creates a wonderful depth of flavor.

To ensure a crispy bottom crust, you can blind bake the puff pastry for 10 minutes before adding the filling. Just prick it well with a fork and weigh it down with pie weights or dried beans.

This quiche pairs wonderfully with a simple green salad dressed with olive oil and vinegar, or a traditional Portuguese mixed salad with lettuce, tomatoes, and onions.

This recipe for Leftover Portuguese Roasted Suckling Pig Quiche with Crispy Potatoes was originally created on BakeAfter.com. Esta receita de Quiche de Leitão foi publicada em português no Iguaria.com.