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quiche
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
100 min(s)
12 servings
Monique Terra
@moniqueterraa- Ingredients
- Recipe
- Wheat Flour300 g
- Cold butter150 g
- Ice water50 ml
- Pinch of salt to taste
- Fresh or canned cream2 cup
- Eggs4 unit(s)
- Pinch of salt to taste
- Black pepper to taste
- Nutmeg to taste
- Shredded Mozzarella Cheese1 cup
- Chopped Garlic1 cup
- Chopped green parsley to taste
- Pasta: In a bowl mix wheat, butter, water and salt, using your fingertips until it's on point. Wrap with film paper and leave in the fridge for 20 to 30 min resting. This dough has to be cold to be opened in the form!!!!
- Remove from the fridge, place the dough over a clean plastic, place another plastic over it and open with a roll. This will make it a lot easier for you. When the dough is open, just remove the plastic from the top and turn the dough over the mold. I used a 22cm removable background mold. Hit the whole shape and remove the leftovers.
- With a fork, poke holes in the bottom of the pan. Take to pre bake for 15 min at 180°C.
- Filling: In a bowl, lay the eggs and beat with a fork or fouet for 2 min. Put the cream of milk, seasonings, leek and green smell. Tip: you can use chopped ham, fried bacon, zucchini, fried pepperoni, jerky…the possibilities for stuffing are endless.
- Mix this cream well. Place the grated mozzarella cheese over the pre-baked pasta. Pour the stuffing, finish with green smell and bake at 180°C until golden and firm, about 35 minutes.
- Tip: if possible, wait for the dough to cool down to put the stuffing to bake.
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