I prepared these colourful small quiches for a Saturday breakfast since I needed to try my newly bought pie forms. For the dough I used again the recipe of, Michael Roux from his book Pastry: Savory and Sweet. You can make 6 quiche (baking in 10 cm round shape form) from the below ingredients.
Ingredients:
For the dough:
250 g flour
1 egg
150 g soft butter
1 teaspoon salt
1 pinch of sugar
1 tablespoon cold milk (I used yoghurt instead of milk)
For the filling (what I prepared this time):
2 db triangle cheese
2 smaller red pepper
1 medium-sized onion
olive oil
salt, pepper, nutmeg
1 egg+ 2 egg yolks
2 dl cooking cream
3-4 tablespoon chopped parsley
1. Knead the linzer pastry as usual. In a big bowl crumb the flour with the butter, add the caster sugar, vanilla sugar, egg yolks, lemon zest, mix the ingredients and knead the pastry by hand very quickly. Put it in the fridge for about 1 hour but at least for 30 minutes to chill.
2. Preheat the oven to 200°C and to prepare the basket forms, oil them properly in order the pastry not to get stuck in them. Roll out the pastry and cut it with a pastry cutter then arrange the pastry into the forms. Bake them in preheated oven for 15-20 minutes. When they are ready take them out and let them cool.
3. While the baskets are in the oven, let's prepare the filling. Peel and chop the onion, sauté with olive oil in a small saucepan then add the sliced red pepper. In another bowl mix the egg with the cream and cheese, sprinkle with salt, pepper and nutmeg, and finally mix with the vegetables.
4. Fill your chilled baskets with this filling then place back to the oven for another 15 minutes.
0 megjegyzés:
Post a Comment