Description
Want to offer a delicious quiche with leeks and broccoli in a creamy filling. For the preparation of this keisha is not necessary to bake the base separately, and so it turns crispy. Have keisha tender, juicy creamy filling with the aroma of thyme. Help yourself!
Ingredients
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Flour
120 g
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Salt
1 pinch
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Butter
70 g
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Water
1 Tbsp
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Broccoli
200 g
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Leeks
200 g
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Butter
20 g
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Chicken egg
2 piece
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Cream
100 ml
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Sour cream
50 g
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Cheese
60 g
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Salt
-
Thyme
1 tsp
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Spices
Cooking
In food processor add flour, salt and chopped cubes of cold butter (I use butter (TM Ekomilk).
To break through to the state of coarse crumbs. Knife to remove, add cold water and knead the dough. If the dough will crumble, add a little more water.
To form a disk, wrap it in cling film and put into the refrigerator for 30-40 minutes.
In a pan melt the butter. Leeks washed and cut into thin rings.
Fry the leek on medium heat under the lid for 7-10 minutes.
Boil broccoli until tender, drain in a sieve and dry.
Cheese to grate on a coarse grater.
To prepare the dressing. In a bowl add the eggs, sour cream, cream and whisk until smooth, not particularly zealous.
In the fill add the thyme, cheese, spices (I added black pepper and garlic powder), season to taste with salt, given the saltiness of the cheese. Set aside.
Roll the dough thickness of 0.5-0.7 cm on a lightly floured surface using a polyethylene film. In this way, the dough does not stick to the rolling pin.
Gently cover the dough form. Excess dough is trimmed, prick bottom with a fork. The size of my forms 17 see the form with the dough to remove in the freezer for 5-10 minutes. Preheat the oven to 180 degrees.
Chilled the dough leeks and top with the broccoli spread.
Pour over the sauce. Bake for 35-40 minutes at 180 degrees.
The finished quiche cool slightly and serve. Bon appetit!
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