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Print Recipe
Quiche with Broccoli Recipe
Yesterday tried a very tasty quiche with broccoli - so delicious that broke down and asked the chef. The result is in front of you. Of course, the site has a lot of recipes for this pie, including broccoli, too, but this - no. I liked here a minimum of product names (nothing extra), a thin crust of delicious dough and a lot of toppings.
Cook Time 50 minutes
Servings
Ingredients
For dough:
Filling:
Cook Time 50 minutes
Servings
Ingredients
For dough:
Filling:
Instructions
  1. To prepare the dough, mix flour and salt in a bowl, then add the softened butter, egg and water. Quickly knead the dough until smooth. Form a ball of dough, wrap it in plastic wrap and send to the refrigerator for 15-30 minutes.
    To prepare the dough, mix flour and salt in a bowl, then add the softened butter, egg and water. Quickly knead the dough until smooth. Form a ball of dough, wrap it in plastic wrap and send to the refrigerator for 15-30 minutes.
  2. Broccoli can be fresh or frozen, it doesn't matter, the procedure is the same. Divide the broccoli into small inflorescences, place in a pot of boiling water, cook for 4 minutes. Cover to cover, the sprouts will retain their bright green color. Then put the cabbage for 5 minutes in a bowl of cold ice water (I add ice cubes), then drain in a colander and drain off the water. Look how bright and juicy the broccoli is.
    Broccoli can be fresh or frozen, it doesn't matter, the procedure is the same.
Divide the broccoli into small inflorescences, place in a pot of boiling water, cook for 4 minutes. Cover to cover, the sprouts will retain their bright green color. Then put the cabbage for 5 minutes in a bowl of cold ice water (I add ice cubes), then drain in a colander and drain off the water.
Look how bright and juicy the broccoli is.
  3. Get the dough out of the fridge and roll it in a circle, the size is slightly larger than the diameter of your cake mold, you need to take into account the height of the bumpers. It is more convenient to roll out the dough between two layers of baking paper. First, spread the dough on the paper with your hands and then roll it out with a rolling pin. Once the dough is rolled to the desired size, we need to carefully remove the top layer of paper. Chop the dough with a fork. The dough together with the lower layer of baking paper to transfer into a baking dish. Now is the time to align the dough and form the bumpers, tightly pressing the dough to the walls of the mold. At this stage, you do not need to strive for beauty, let the sides be of different heights.
    Get the dough out of the fridge and roll it in a circle, the size is slightly larger than the diameter of your cake mold, you need to take into account the height of the bumpers.
It is more convenient to roll out the dough between two layers of baking paper. First, spread the dough on the paper with your hands and then roll it out with a rolling pin.
Once the dough is rolled to the desired size, we need to carefully remove the top layer of paper. Chop the dough with a fork. The dough together with the lower layer of baking paper to transfer into a baking dish.
Now is the time to align the dough and form the bumpers, tightly pressing the dough to the walls of the mold. At this stage, you do not need to strive for beauty, let the sides be of different heights.
  4. Once you have formed the bumpers, take a pair of scissors and carefully cut off the excess layer of dough protruding above the bumpers-I was carried away here, and together with the test cut the paper, but in General it is better to leave it, it will be more convenient to move the baked cake.Prepare the filling: lightly whisk cream, milk, eggs, salt and spices, add grated cheese and mix. At this point, I decided that I would add feta cheese, and therefore did not add any spices or salt.
    Once you have formed the bumpers, take a pair of scissors and carefully cut off the excess layer of dough protruding above the bumpers-I was carried away here, and together with the test cut the paper, but in General it is better to leave it, it will be more convenient to move the baked cake.Prepare the filling: lightly whisk cream, milk, eggs, salt and spices, add grated cheese and mix. At this point, I decided that I would add feta cheese, and therefore did not add any spices or salt.
  5. Pour the fill into the mold with the dough. Put broccoli on top. Optionally, you can add pieces of feta, but it is not necessary. Please note, I have a form of 24 cm, fill to the edge does not reach approximately 1 cm that was not enough, because in the oven the fill layer will rise. Nothing escaped, but it was exciting. It is better to take a wider form, 26-28 cm.
    Pour the fill into the mold with the dough. Put broccoli on top. Optionally, you can add pieces of feta, but it is not necessary.
Please note, I have a form of 24 cm, fill to the edge does not reach approximately 1 cm that was not enough, because in the oven the fill layer will rise. Nothing escaped, but it was exciting. It is better to take a wider form, 26-28 cm.
  6. Put the pie in a preheated 200C oven and bake for 20 minutes. Then reduce the temperature to 180C and bake for another 30 minutes. Pie's ready! Allow to cool slightly. Bon appetit! Comments: 1. Possible basis for keisha slightly bake for 10-15 minutes in the oven, it is done so that when a large amount of liquid filling the dough is cooked. In this recipe, this was not required, because a very thin layer of dough and everything was baked perfectly, but you keep this in mind. 2. The total amount of liquid in the pour should not be less than 100 ml - you can reduce the amount of cream, replace the milk with sour cream or do without milk, but 100 ml of cream is iron. If you significantly reduce the amount of fill, it is sufficient to 1 egg. I pour 200 ml of cream 9% fat + 100 ml of milk.
    Put the pie in a preheated 200C oven and bake for 20 minutes. Then reduce the temperature to 180C and bake for another 30 minutes.
Pie's ready! Allow to cool slightly.
Bon appetit!
Comments:
1. Possible basis for keisha slightly bake for 10-15 minutes in the oven, it is done so that when a large amount of liquid filling the dough is cooked. In this recipe, this was not required, because a very thin layer of dough and everything was baked perfectly, but you keep this in mind.
2. The total amount of liquid in the pour should not be less than 100 ml - you can reduce the amount of cream, replace the milk with sour cream or do without milk, but 100 ml of cream is iron. If you significantly reduce the amount of fill, it is sufficient to 1 egg.
I pour 200 ml of cream 9% fat + 100 ml of milk.

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