Quiche with three types of Spanish cheese

Last Updated on June 6, 2024

Traditional savoury qiuche pie comes from France and great as a weekend treat for a visitor or with a salad as a light dinner. In collaboration with the gourmet shop e-delikatesy.cz, we have prepared a Spanish variation of this popular pie.

Ingredients:

Dough: 350 g smooth flour 250 g of butter 3 tbsp water 1 pc eggs from happy hens Filling: 200 g of bacon 150 g manchego semicurado 150 g manchego curado 100 g machego anejo 100 g spinach leaves 100 g tr> 400 ml whipping cream 4 pcs eggs pepper salt red onion To decorate the cake: thyme, colored kumato and yellow tomatoes

Procedure:

Place the sifted flour and salt in a bowl, add the butter cut into smaller pieces. Form the ingredients into a crumb dough and gradually knead in the eggs and water by hand until the mixture is beautifully elastic, then leave in the fridge for at least 30 minutes.

Next, prepare the filling by frying the onion and bacon in a frying pan, season with salt and pepper. Lightly saute the spinach leaves in the mixture. In a larger bowl, mix the cream and egg, and stir the grated 3 kinds of manchego into the mixture. Keep some of the grated cheese to sprinkle over the cake.

Preheat the oven to 180°C.

Spread the dough lightly with plain flour and roll out into a cake about 1 cm thick. Transfer the rolled out dough into the tin and press it with your fingers against the side of the tin. Prick the dough in several places with a fork and place the foil on top, into which you can put, for example, rice or beans. Pricking the dough and loading it with rice will prevent the dough from puffing up. Bake the prepared dough for about 15 minutes, then remove the foil with the rice and bake for another 5 minutes.

Spread the filling evenly over the baked crust and sprinkle with the remaining cheese.

Bake the sliced tomatoes separately on a baking sheet with a sprig of thyme and let cool before decorating the pie with them. Let the whole quiche cool for at least 2 hours to make it easier to cut.

Recommendation:

Sheep’s cheese, Manchego Semicurádo, 3 months aged, La Casota – Cheese D.O. Manchego Semicurado is a cheese with a designation of origin from the region of La Mancha, which is produced according to traditional recipes and aged for 3 months. The cheese goes well with a good red wine, and is a great accompaniment to grape wine or melon and jamón.A whole piece of Manchego cheese weighs approximately 3.1kg.

Sheep’s cheese, Manchego Curado, 6 months aged, La Casota – Cheese D. O. Manchego is a cheese with a designation of origin from the region of La Mancha. It is produced according to traditional recipes and is characterised by its natural appearance. It goes well with wine, jamón or yellow melon. The whole piece weighs approximately 2,8 kg. Queseria la Maranthona’s Manchego Curado won a gold medal at the 2018 World Cheese Awards, making it one of the world’s top 78 cheeses

Sheep’s cheese, Manchego Anejo, 12-15 months aged, La Casota – D.O. Manchego Anejo is a cheese with a designation of origin from the La Mancha region. It is produced according to traditional recipes and is characterised by its natural appearance. It is matured for approximately 12-15 months. A whole piece weighs approximately 2.5 kg.

Note:

Source: www.edelikatesy.cz