Quiche (quiche) is an open pie, it may well serve as a full breakfast or dinner. The fillings can be any: vegetable, fruit, fish, meat or mushroom. The name of the cake was firmly entrenched in French cuisine, but the French adopted its recipe from the Germans of Lorraine. Basically, the pie was made from the leftovers of eaten (pieces of meat, vegetables) and dough, which remained during the mixing of bread.
Pick your recipe
You will need
- - 4 things. eggs
- - 150 g of flour;
- - 80 g butter;
- - 1 PC. Luke;
- - 4 things. a tomato;
- - 2 pcs. potatoes;
- - 200 ml cream;
- - 100 g of parsley;
- - 2 leaves of basil;
- - black pepper, salt;
- - greens (dill and parsley);
- - 1 tbsp. a spoonful of vegetable oil;
- - 400 g of minced meat (pork, beef);
Instruction manual
1
Cook the dough. Combine sifted flour, softened butter, and egg. Knead the elastic dough and refrigerate for 30 minutes. Boil the jacket potatoes in salt water, cool and peel. Cut the tomatoes into rings.
2
Make meatballs. Add salt, pepper, 1 tablespoon of cold water, diced tomato, finely chopped onions and chopped parsley to the prepared minced meat. Stir well and let stand for 5 minutes.
3
Prepare the fill. Combine the cream with 3 eggs, salt, pepper, add dry parsley, dill, chop the basil leaves, beat well with a whisk. Form balls from minced meat, fry them in vegetable oil and put them on a paper towel.
4
Roll out the dough, put in a baking dish, pre-greased with vegetable oil. On the dough, distribute the boiled potatoes grated on a coarse grater, add salt, put meat balls in a checkerboard pattern, alternating with rings of tomatoes.
5
Pour the fill onto the meatballs and tomatoes so that it is flush with the meatballs. Bake at 180-190 ° C for 40-45 minutes. Garnish the quiche with herbs.