Description
Kish pie, soul is wide open. I suggest one of these open pies towards you. And what a crispy batter! I recommend, very tasty, tested on humans.
Ingredients
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Potatoes
1 piece
-
Zucchini
1 piece
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Spinach
300 g
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Asparagus
5 piece
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Cherry tomatoes
4 piece
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Yolk egg
3 piece
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Cream
100 ml
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Cheese
80 g
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Olive oil
100 g
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Lemon juice
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Butter
100 g
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Flour
300 g
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Water
3 Tbsp
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Salt
-
Black pepper
Cooking
Here is a set of products.
In a large bowl the flour, butter, water and salt knead the dough.
The resulting dough put into the fridge for half an hour.
While the dough is chilling down in the fridge, you can do filling. Peeled potatoes and zucchini RUB on a large grater (zucchini straight from the garden, we can say the milk stage, I decided not to clean), add salt and leave to stand. Cheese rubbed on a medium grater, separate the yolks from the whites.
After 15 minutes, wring out the potatoes and zucchini. And fry in hot oil until soft (that's a gaffe, as he pressed photographed, and as fried - no).
Clean the asparagus, ie cut the lower hard part, leaving the top length of approximately 5-6 cm (they will decorate), the rest cut into pieces 2 cm Sprinted in salted water 5-8 minutes.
Spinach washed, obsushivayut towel, fry in butter with pepper, salt and lemon juice (this is brought to the process the husband trying).
Leave everything to cool. Take out of the refrigerator the dough and roll into a circle.
Put in greased with butter a baking pan, forming boards. Near the form - a glass of buckwheat, why it is needed I will tell you next step.
Cover the form with the dough baking paper, and sprinkle with buckwheat. In the original recipe, and not only that, for these purposes, use beans, but where I will take it 100 km away from the city? So I had to get out of the situation. Baked in the oven, preheated to 200*C for 15-20 minutes.
So that's pulled from the oven.
Back to the stuffing. Combine squash-potato mash with spinach, asparagus, salted, percu. Whatever unappetizing and strange you did not seem to the resulting mixture, do not fret, the result in taste is simply superb. A taster of my husband, so in his opinion, "this quiche tastes better than the previous one with smoked trout." In parallel I prepared the filling mixture of egg yolks, cream and grated cheese.
Pour the vegetables, mix the filling is ready.
Prepared stuffing spread on cake, decorate with asparagus and cherry tomatoes. Sent in heated to 180*C oven, where the quiche will be baked in about 10-25 minutes, until the "grasp" of toppings and a noticeable Browning of the sides of the cake. How delicious these boards you will feel later.
And here he is. Ready blush and fragrant.
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