Quiche is a popular French variety of open pies filled with eggs or cream. Fillings for quiche can be very different, so every housewife can safely experiment, constantly coming up with interesting options. One of the unusual quiche recipes involves the use of sprat.
It is necessary
- - potatoes - 150 g;
- - cherry tomatoes - 200 g;
- - sprats in oil - 200 g;
- - grated parmesan - 50 g;
- - heavy cream (from 22%) - 300 ml;
- - 2 eggs;
- - green onions - a small bunch;
- - salt and pepper to taste.
- For the test:
- - flour - 200 g;
- - butter - 100 g;
- - 1 egg;
- - half a teaspoon of salt.
Instructions
Step 1
Cut the cold butter into cubes. Combine butter, flour and salt in a food processor or by hand to create a crumb-like mixture, add the egg and knead to a homogeneous dough. We wrap the dough in foil, put it in the refrigerator for 30 minutes.
Step 2
Preheat the oven to 180 degrees, roll the dough into a thin layer so that you can close the bottom of the mold and sides with it. Cover the quiche mold with baking paper, carefully lay out the dough, trim the edges of the dough protruding from the sides. We make frequent punctures with a fork.
Step 3
Cover the dough with baking paper, top with beans (or any other dry beans). Bake the quiche base for 10 minutes with the beans and another 5 minutes without the beans and baking paper that covered the dough.
Step 4
Peel the potatoes, boil in slightly salted water until half cooked. Drain the water, let the potatoes cool slightly, cut them into thin slices. Cut the tomatoes in half, chop the green onions.
Step 5
Beat the cream with eggs in a large cup, add grated Parmesan, chopped onion, salt and pepper to taste.
Step 6
Put the potatoes on the dough, distribute the tomatoes evenly. Pour in the creamy egg mixture, beautifully lay out the sprats on top. We bake the quiche for 35-40 minutes - the filling should thicken and turn golden. Quiche with sprats can be served hot or cold.
