Description
Over the past two weeks I have published three open pie, here I want to offer another one. Quiche with leek, tasty crispy batter and soft filling. I hope he will take a worthy place in the cookbooks of many chefs. can be served both hot and cold. Thank you for the original recipe magazine "Culinary workshop".
Ingredients
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Flour
300 g
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Butter
125 g
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Water
6 Tbsp
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Leeks
300 g
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Cheese
150 g
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Chicken egg
2 piece
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Olive oil
1 Tbsp
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Cream
1 cup
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Curry
1 tsp
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Salt
Cooking
That's the whole a small set of products for baking a cake.
Prepared foods: leeks cut into rings about 0.5 cm, the cheese thin strips, beat the eggs with the seasoning blend, curry and salt. Old mechanical beat with an eggbeater, I stumbled and wanted to "remember everything", it works fine. Whisk the eggs with the seasoning blend, curry, salt and cream.
The flour is sifted with the salt on the table, add the chopped small pieces of butter, then mulled by hand into crumbs.
Pour in water and knead soft, elastic dough (if necessary, add flour or water).
Form the dough into a ball and put into the fridge for 30-40 minutes.
You can do filling. Leeks spread on a pan with hot oil and the carcass for 10 minutes.
Then recline in a colander to glass excess fluid.
The finished dough is rolled to a thickness of half a centimeter thick, in the shape of a circle slightly greater in diameter than the baking dish.
Put the circle of dough into shape, covered with baking paper, form a roll, the extra dough is cut.
Put the onions over the dough.
On the bow - plate of cheese.
Pour the filling into the pie filling. And send in a preheated 180*C oven for 30 minutes.
The quiche is ready. Here it is just out of the oven, "piping - hot".
Serverul the table and fed my handsome.
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