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Print Recipe
Quiche with Sun-Dried Tomatoes Recipe
I suggest a recipe for the dough for Quiche. The filling can be changed at your discretion and taste. The main thing is the base and fill for the Quiche. The base can be prepared in the form of blanks and stored in the freezer for up to 2 weeks, carefully Packed in food wrap. It is very convenient to prepare several basics. And if necessary, I took it out, filled it, and baked it. And a delicious dinner without problems, you are provided. In addition, it is convenient when "guests are almost on the doorstep". Baked Quiche, served with vegetables and a glass of white wine-beauty. Guests are happy, and you are a hospitable host/hostess.
Cook Time 180 minutes
Servings
Ingredients
Base:
Filling:
Casting:
For serve:
Cook Time 180 minutes
Servings
Ingredients
Base:
Filling:
Casting:
For serve:
Instructions
  1. Preparing the base for the Quiche (shape with a diameter of 26-28 cm) In the mixer, mix the cold diced butter, salt, flour into a crumb with the attachment To (spatula) into a small crumb or chop with a knife, if there is no mixer. Then add the yolk with ice water and quickly knead the dough until combined. Shortbread dough does not need to be kneaded for a long time, only until it is combined.
    Preparing the base for the Quiche (shape with a diameter of 26-28 cm)
In the mixer, mix the cold diced butter, salt, flour into a crumb with the attachment To (spatula) into a small crumb or chop with a knife, if there is no mixer. Then add the yolk with ice water and quickly knead the dough until combined. Shortbread dough does not need to be kneaded for a long time, only until it is combined.
  2. Roll out the dough between two sheets of baking paper with a flat rolling pin. The test size is 37X37 approximately. Roll out the dough to cover the mold. Roll the dough from the center to the edges and avoid paper creases, to do this, lift the paper and back it stick and roll the dough further. It is very important not to roll the dough like on a honey cake-back and forth. Just roll the dough from the center to the edges. In my case, the base was thin, I like it that way. But there are people who like the cake itself thicker, respectively, and roll out the dough thicker.
    Roll out the dough between two sheets of baking paper with a flat rolling pin. The test size is 37X37 approximately. Roll out the dough to cover the mold. Roll the dough from the center to the edges and avoid paper creases, to do this, lift the paper and back it stick and roll the dough further.
It is very important not to roll the dough like on a honey cake-back and forth. Just roll the dough from the center to the edges. In my case, the base was thin, I like it that way. But there are people who like the cake itself thicker, respectively, and roll out the dough thicker.
  3. The form carefully without any gaps to lubricate only with butter. You don't have to bake it in this form. You can use it in glass or in any available split form. I like the smaller tarts and the ones with rounded sides, so I have this shape with a removable bottom, which is very convenient. Remove one layer of paper and spread the dough into the form with a rolling pin.
    The form carefully without any gaps to lubricate only with butter.
You don't have to bake it in this form. You can use it in glass or in any available split form. I like the smaller tarts and the ones with rounded sides, so I have this shape with a removable bottom, which is very convenient.
Remove one layer of paper and spread the dough into the form with a rolling pin.
  4. The dough is not stretched, but simply put in a form and form the sides, carefully pressing the dough to each wave. This is necessary for the uniformity of the base over the entire surface. Otherwise, the bottom will be thicker and the sides will be thinner. I want beauty. With a sharp knife cut to form the edge, cutting off the dough. Then prick the dough with a fork, starting from the joints, as in the photo.
    The dough is not stretched, but simply put in a form and form the sides, carefully pressing the dough to each wave. This is necessary for the uniformity of the base over the entire surface. Otherwise, the bottom will be thicker and the sides will be thinner. I want beauty.
With a sharp knife cut to form the edge, cutting off the dough. Then prick the dough with a fork, starting from the joints, as in the photo.
  5. Then very often we prick the bottom with a fork and the sides. Tighten the form with a film and send it to the freezer for at least 2 hours. Remove the workpiece from the freezer cover with baking paper and spread the load on top (beans, peas, rice...) and bake at 180 C until half-ready (as the edges began to brown) remove the load and another 15 minutes in the oven. The base should be almost baked (we always follow our oven - they are all different) ⠀
    Then very often we prick the bottom with a fork and the sides. Tighten the form with a film and send it to the freezer for at least 2 hours.
Remove the workpiece from the freezer cover with baking paper and spread the load on top (beans, peas, rice...) and bake at 180 C until half-ready (as the edges began to brown) remove the load and another 15 minutes in the oven. The base should be almost baked (we always follow our oven - they are all different) ⠀
  6. The remains of the dough can be used as a decor. Collect in a ball and roll out also between two sheets of baking paper without creases. Cut out the triangular cookies, sprinkle with coarse salt and sesame and walk with a rolling pin to press down the powder and transfer the cookies to a perforated Mat. You can sprinkle with Parmesan, herbs. Send in the cold/frost. Then bake until ready.
    The remains of the dough can be used as a decor. Collect in a ball and roll out also between two sheets of baking paper without creases. Cut out the triangular cookies, sprinkle with coarse salt and sesame and walk with a rolling pin to press down the powder and transfer the cookies to a perforated Mat. You can sprinkle with Parmesan, herbs. Send in the cold/frost.
Then bake until ready.
  7. Leek, cut into half rings, fry in vegetable oil. There also send chopped dice bell pepper, saute together with the onions, adding a little butter. Then in the pan to send the polka dots and kurusu and also a bit put out. Add salt and pepper to taste. You can add your favorite herbs. The filling is ready.
    Leek, cut into half rings, fry in vegetable oil.
There also send chopped dice bell pepper, saute together with the onions, adding a little butter. Then in the pan to send the polka dots and kurusu and also a bit put out. Add salt and pepper to taste. You can add your favorite herbs. The filling is ready.
  8. To fill, beat the egg with a pinch of salt and pepper, add 100 ml of cream, and mix. Grate the cheese on a coarse grater and send it to the egg-cream mixture. The amount of filling should be adjusted to your taste, the main thing is to observe the proportions of egg-cream-cheese. Someone likes when there is a lot of filling, someone like me, likes when the filling still prevails, and not the omelet.
    To fill, beat the egg with a pinch of salt and pepper, add 100 ml of cream, and mix. Grate the cheese on a coarse grater and send it to the egg-cream mixture.
The amount of filling should be adjusted to your taste, the main thing is to observe the proportions of egg-cream-cheese. Someone likes when there is a lot of filling, someone like me, likes when the filling still prevails, and not the omelet.
  9. We collect information. We put the filling in the base, then I cut the sun-dried tomatoes and scattered them all over the Quiche. And I wanted curd cheese to go with the tomatoes. So I just rolled up a few balls and laid them out randomly. I could have done more, but there was nowhere to put it.
    We collect information.
We put the filling in the base, then I cut the sun-dried tomatoes and scattered them all over the Quiche. And I wanted curd cheese to go with the tomatoes. So I just rolled up a few balls and laid them out randomly. I could have done more, but there was nowhere to put it.
  10. The finished quiche cool for 20-30 minutes. It can be served both warm and cold. The filling should be baked and not pour out of the finished Quiche. If it is too thin, then next time you need to add a little time for baking, 5-7 minutes. I served the quiche, garnishing it with a ready-made salad mix and cookies made from leftover dough, and sprinkled a little olive oil on top. It turned out to be original and very beautiful. You can not decorate at all and serve as is. My brother-in-law preferred to eat without any salad.
    The finished quiche cool for 20-30 minutes. It can be served both warm and cold. The filling should be baked and not pour out of the finished Quiche. If it is too thin, then next time you need to add a little time for baking, 5-7 minutes.
I served the quiche, garnishing it with a ready-made salad mix and cookies made from leftover dough, and sprinkled a little olive oil on top.
It turned out to be original and very beautiful.
You can not decorate at all and serve as is. My brother-in-law preferred to eat without any salad.
  11. That's what happened in the end. Beautiful, satisfying, delicious and fast enough. Of course not 5 minutes, but it was worth it.
    That's what happened in the end. Beautiful, satisfying, delicious and fast enough. Of course not 5 minutes, but it was worth it.

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