Description
Delicious open pie: a shortcrust pastry base, the filling of any vegetables, fill with eggs and cream. Toppings You can choose according to your taste, you can add meat or fish. My stuffing without meat, but my husband thinks there's beef, as well products.
Ingredients
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Butter
60 g
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Flour
160 g
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Chicken egg
1 piece
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Sour cream
1 Tbsp
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Salt
0.333 tsp
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Potatoes
1 piece
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Carrots
1 piece
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Onion
1 piece
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Eggplant
1 piece
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Pepper
0.5 piece
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Cherry tomatoes
6 piece
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Olives
6 piece
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Chicken egg
2 piece
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Sour cream
2 Tbsp
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Cream
80 ml
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Salt
-
Cheese
40 g
Cooking
The potatoes and scrape the carrots and put to boil.
Sift flour, add salt. Oil grate on a coarse grater, mash with flour.
Flour beat the egg, add sour cream. Knead the dough, roll into a ball, put into the refrigerator for 20-30 minutes.
Eggplant remove the skin from the. In a pan melt small amount of butter, fry the vegetables - onion, eggplant and bell pepper, cut into small cubes. Cover with a lid and a little put out 5-7 minutes.
Prepare the fill. The egg slightly beat with a fork, add sour cream, cream, stir. Add salt according to your taste. Grate cheese on a small grater, most of the cheese pour in the filling, the rest for cake decorating.
Ready the potatoes and carrots to grate on a coarse grater, add to the vegetables. Season with salt and pepper, mix gently. The filling for the quiche is ready.
Roll out the dough 3-4 mm thick, spread in a silicone baking pan. Formed by sides 2-3 cm tall. I have a form of 30 cm diameter. The batter is a little and pierce with a fork. Remove the cake in preheated to 200 ° oven for 20 minutes.
On the ready cake in the shape of (not take out) spread the filling, a little crush with a fork, spread on top of pushing cherry tomatoes, decorate with sliced olives rings. Pour the prepared filling, top to decorate the remnants of cheese. Sent back into the oven, but on 180 degrees for 12-15 minutes.
Our vegetable quiche is ready, Bon appetit!
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