French open pie quiche is unusually tender and satisfying. There can be many variations of an open pie, but traditionally it is made with a filling of eggs, cheese and vegetables, which is poured over the dough. Tomatoes give juiciness to the quiche, and cooking is very simple.
It is necessary
- - 200 g of Roquefort cheese
- - 3 eggs
- - 4 large tomatoes
- - 200 g broccoli
- - 2 tsp mustard
- - 300 ml of milk
- - 30 g wheat flour
- - 30 g butter
- - 500 g of shortbread dough
Instructions
Step 1
Heat the oven to 180 degrees, sprinkle a round baking dish with flour, put the finished purchased shortbread dough into it, distributing it evenly over the entire surface. Place in a preheated cabinet for twenty minutes. Remove the finished cake from the oven, reduce the temperature to 160 degrees.
Step 2
Pour flour and butter into a small saucepan, pour milk, stir, bring to a boil over medium heat, then cook, stirring for three minutes, remove from heat and add mustard, stir again.
Step 3
Rinse and divide into small broccoli florets, place in a pot of boiling water and boil for five minutes, drain in a colander, rinse with ice water and drain.
Step 4
In the prepared shortbread cake, carefully put broccoli, as well as two chopped tomatoes, two-thirds of the grated cheese.
Step 5
In a saucepan with milk mixture, add beaten eggs one by one, pepper and salt the mixture, pour the filling with the resulting mixture, top with the remaining Roquefort.
Step 6
To decorate the cheese quiche, lay out the circles from the two remaining tomatoes, put the pie in the oven and bake for half an hour until golden brown. Allow the finished quiche to cool slightly, serve with basil leaves or chives.
