Bryndza quiche
Last Updated on
ingredients
100 g whole wheat flour smooth 100 g wheat flour smooth T650 100 g butter 6 tbsp water 250 g bryndza 2 pcs eggs 1 crucible sour cream 2 pcs tomatoes 2 pcs tomatoes pcs red onion canned quartered artichokes in brine pinches salt pinches black pepper pinches basil 1 tsp salted salt and pepper 1 teaspoon salted salt
h2 class=”title-red”>progress
This savoury tart is special in that although quiche is now considered a French tart, its base in this recipe is a cream made from Slovakian bryndza. In addition, combined with artichokes, red onions and tomatoes, it conjures up an interesting and delicious flavour. A suitable treat for any party, even a New Year’s Eve one. 1. Make a smooth dough with flour, butter, water and a pinch of salt (salt to taste, as the bryndza is quite salty), wrap in cling film and refrigerate for about 30 minutes. 2. Slice the tomatoes, cut the red onion into strips and divide the artichokes into smaller pieces. When the dough has rested, roll it out into a round the size of a quiche tin. Transfer it to a tin brushed with olive oil. Roll up the edges and press down. Meanwhile, prepare the cream for the topping. Combine the sour cream and sour cream with the eggs and beat with a whisk until smooth. 3. Arrange the Vegetable Recipes on the pastry, pour over the bryndza cream, season with pepper and sprinkle with basil. Bake at 170 °C for about 25-30 minutes. Enjoy!
