Quiche with Gruyere and greens.

Quiche with Gruyere and greens.

Quiche with Gruyere and greens.

Savory pastries.

In this recipe, quiche filling is made of browned onions, gruyere cheese exquisite and varied greens. Quiche with Gruyere and greens. Serve this cake lukewarm with salsa of red sweet pepper.

We will need these ingredients:

For the dough bases:

• 350 g of finished savory shortcrust pastry.

For filling:

• 40 g butter;
• 1 1/2 Art. l. peanut or sunflower oil;
• 2 large onions (cut into thin rings;)
• 2 eggs and 1 yolk;
• 150 ml of whipping cream;
• 125 g Gruyère cheese;
• 1 tbsp. l. chopped fresh herbs -bazilika, parsley, tarragon and chervil.


• Silicone molds for quiche with a diameter of 20.5 cm.

Cooking method:

How to bake a foundation and begin to cook the stuffing.

1. Preheat the oven to 220 ° C. Roll out the dough and place them shape. Trim the edges of the dough evenly and pricked with a fork. Cover with a sheet of baking paper, sprinkle in dried beans and place in refrigerator for 20 minutes. Bake the cake for 15 minutes, remove the paper and cook for another 5 minutes until golden brown. Reduce the oven temperature to 160 ° C.

2. Heat half of the butter with 1 tbsp. l. vegetable oil, sauté the onion until soft (10 minutes). Allow to cool. Loose eggs with yolks.

3. Beat the cream and set aside. Heat the remaining butter with vegetable oil and let cool.

4. Grind to a coarse grater gruyere, to mix in the egg-creamy mass. Enter the cooled butter.

Ending cooking quiche.
5. Tear off the leaves from the sprigs of greens and finely chop.

6. Add the chopped herbs to the cheese curd and mix gently. Season with salt and sprinkle with freshly ground pepper.

7. Put fry onions evenly on the flat shortcake baked.

8. Pour the onion cheese and egg masses and smooth out. Bake quiche 35-45 minutes. Remove the cake and set aside for 20-30 minutes. Serve warm with salsa of paprika (see. "Final touch").

About the dish:

For 6 persons:
preparation time: 1 hour.
Cooking time: 35-45 minutes.
Proofing time: 20-30 minutes.
The temperature of the oven: 220 ° C, then 160°C.

Lures cream filling.

Properly cooked quiche - a harmonious combination of light, crispy dough shell with a creamy filling, which does not look like a casserole, because it only slightly hardened.

To this end, the foundation dough bake "blind" method at a very high temperature, which then drastically reduce - zapechetsya filling slowly, you get a soft, juicy and still dense enough to quiche can be cut with a knife. If in the process of baking the filling starts to quickly gold, cover loosely with foil shape.

Generously, but subtle.

Spicy Kishu give a touch of onion and herbs, but the first to be fry on very low heat, to make it soft and translucent, rather than golden and dried up.

If this happens, and onions zakarameliziruetsya, it will spoil the delicate flavor of fresh herbs and give a light golden stuffing dirty brown color. Herbs can be taken on your own taste and seasonal availability. Chervil is particularly difficult to find, so if you hit it, buy a lot at once and freeze for the future. Extra yolks and heavy cream toppings do very saturated, for an easier option, take half the milk and cream.

Final touch.

To prepare the salsa warm red pepper, cut into four parts, one large bell peppers, remove seeds and veins, put the peppers on a baking peel up or fireproof dish and place under a hot grill to roast until the skin is charred.

Allow to cool slightly, then peel off the skins. Cut the flesh into small cubes of one large tomatoes, after removing it from the skin. Cut the flesh into small cubes roasted pepper, mix with tomatoes, add 2 hours. L. chopped basil, half orange juice, a little lemon juice, salt and sprinkle with freshly ground pepper.

Quiche with Gruyere and greens.

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