Description
Although I do not participate in the competition of French cuisine, but decided not to break away from the team and baked this French cake, very simple to prepare, delicious and hearty. Autumn is in full swing, so the mushrooms and the leek is very relevant. A cake is fairly large, fragrant and colorful autumn.
Ingredients
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Flour
300 g
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Butter
160 g
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Chicken egg
2 piece
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Salt
0.25 tsp
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Water
2 Tbsp
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Leeks
1 piece
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Mushrooms
250 g
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Butter
2 Tbsp
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Chicken egg
2 piece
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Cheese
150 g
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Cream
250 g
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Salt
-
Black pepper
-
Cherry tomatoes
10 piece
Cooking
From flour and cold butter to make crumbs. I always do this in a blender, quickly and easily.
Add two eggs, two tablespoons of cold water.
Knead the dough, wrap it in plastic wrap and put in fridge until until you prepare the stuffing.
Leek cut into thin rings, green leaves, also finely chopped. In a pan melt the butter and fry the leeks, stirring occasionally, over medium heat.
Clean the mushrooms, slice on the plate, send in the pan to the onions to leeks and cook until soft and reduce the amount of mushrooms.
Meanwhile, grate cheese on a small grater (I used Edam).
The form for the cake (I have a rectangular 20x30 cm) to spread the dough, making bumpers. The dough thickly prick with a fork.
In a bowl beat two eggs, mix with cream (or creme fraiche), add half the cheese and leeks with mushrooms. Season with salt and pepper, stir and pour the batter into the pan. On top put the halves of cherry tomatoes. I had some boiled broccoli, I also laid on top of the pie.
On top of all sprinkle with remaining cheese and cook in the preheated oven and bake the quiche at 190 degrees for about 40 minutes.
The finished quiche to cool in the form, then remove from the mold. From the form it comes out without problems.
Delicious and warm, and cold.
I wish you Bon appetite and warm autumn!
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