Kish is a very ancient dish, the so-called open pie with savory filling. It has been cooked since the eighteenth century. Germans and French share its affiliation.
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You will need
- - puff pastry - 250 g;
- - ham - 120 g;
- - onions - 1 pc.;
- - tomato - 1 pc.;
- - chicken egg - 2 pcs.;
- - cream - 40 ml;
- - milk - 40 ml;
- - hard cheese - 80 g;
- - olive oil - 2 tbsp.;
- - breadcrumbs - 1 tbsp;
- - flour - 1 tbsp;
- - salt and pepper - to taste.
Instruction manual
1
Peel the onion, cut into small cubes. Wash the tomato in running water and chop finely, it is advisable to use a meaty tomato. Chop the ham finely.
2
Heat a pan with olive oil. Put finely chopped onions, ham on its working surface, fry until golden brown. Remove from heat and cool.
3
Sprinkle flour on the workplace. Lay out the dough, roll out about 10 mm thick. Cut out two circles from the dough, slightly larger in diameter than the baking dish. Stretch the workpieces a bit after cutting. Coat the molds with oil, sprinkle the bottom with breadcrumbs so that the product does not stick. Put the dough into molds, with a fork, make a tack in several places.
4
Prepare an oven for baking quiche with ham and tomatoes. Heat to 200 degrees.
5
Wash the eggs, break into a deep cup, beat with a whisk. Add cream and milk. Salt and smooth. Mix the fried ham and onions, add slices of tomatoes. Salt and pepper a little.
6
Spread the filling on top of the dough, flatten, sprinkle with grated cheese on top. Using a tablespoon, fill the form with whipped mixture.
7
Bake quiche with ham and cheese for 25 minutes. Remove from the oven and leave to bake for 5 minutes. Divided into portions, serve with vegetables.