Description
Very tasty, very tender vegetable with an incredibly creamy quiche. Wonderful my husband and they had dinner, nothing else required.
Ingredients
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Flour
250 g
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Butter
125 g
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Chicken egg
1 piece
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Milk
4 Tbsp
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Salt
1 pinch
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Broccoli
200 g
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Zucchini
1 piece
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Pepper
2 piece
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Chicken egg
2 piece
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Cream
0.333 cup
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Cheese
150 g
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Starch
1 tsp
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Salt
-
Black pepper
-
Greens
Cooking
Knead dough from flour, butter, softened, 1 egg, milk and salt. Wrap the dough in cling film and put for 30 minutes in the refrigerator.
To prepare the products. Wash vegetables and dry.
Pepper peel and cut into strips, zucchini – thin slices. Broccoli disassemble into small florets. Finely chop the greens.
Drop broccoli in boiling salted water, cook for 3-4 minutes, drain in a colander and immediately rinse with cold water to stop the cooking process.
Roll the dough into a round reservoir of a diameter slightly larger than the form.
Put the layer into a round shape, greased with vegetable oil. Compressed in form, the bottom prick with a fork.
Several inflorescences broccoli to postpone for decoration. The remaining vegetables to divide roughly in half. Place a layer of zucchini, sprinkle with the strips of pepper.
Sprinkle with herbs.
Spread the broccoli florets.
Repeat all the layers.
About a quarter of the cheese to grate, the rest of the cheese on a small grater.
Beat the eggs with the cream and starch, season to taste, stir in the cheese, grated on a fine grater.
Evenly pour the stuffing butter-egg mixture.
Sprinkle cheese, grated on a coarse grater and decorate the inflorescences of broccoli.
Bake the pie in the oven at 180*C until ready.
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