Ingredients
Filling:
- 2 pieces Chicken eggs
- 1 piece Egg white
- 100 gram Cream cheese
- 50 gram Cheese hard
- 1 piece Bulgarian pepper
- 0,3 piece Leek
- 0,3 teaspoon Paprika sweet
- 0,3 teaspoon Khmeli-suneli
- A mixture of spices to taste
- 100 ml Yogurt cream or kefir
- 1 tablespoon Vegetable oil for leek
Instructions
- Add soft butter, salt, and sugar to the flour.
- Separate the yolk for the dough.
- You may also need 1-2 tablespoons of cool water when kneading the dough, but first try to knead without water.
- The dough is a little sticky, but elastic. Put it in the refrigerator while the filling is being made.
- But I decided to roll it out immediately on parchment.
- Moved it to a removable form.
- Align the sides, prick the bottom with a fork. And so I sent it to the refrigerator.
- For the filling, I took leeks.
- Cut the middle and white parts into rings and put them out in a frying pan.
- In cream cheese (I have with greens) drive 2 eggs and protein from the dough.
- Grate regular cheese and add spices.
- Pour in cream or kefir or yogurt.
- Cool the onion slightly and transfer to the filling.
- Add red pepper or other vegetables, such as tomatoes without juice.
- Mix and pour into the base-cake from the refrigerator.
- Bake for 35-40 minutes at 180*C.
- The filling in the oven will rise like a cap, but it will settle when it cools down.
- Quiche is served both warm and cold.
- Cut into portions like a regular pie. Delicious with strong sweet tea.