Recipe from French cuisine. Dive into the aroma of savoury cakes called quiche, which are prepared in many ways in France. It is mainly suitable as an appetizer, but can also be served as a light dinner, for example.
Ingredients:
What you will need for the dough:
200 g
of plain flour
100 g
of butter + to grease the mould
75 g
water
What you will need for the filling:
350 g
Skinless chicken steak minced by Klatovy Poultry Plant
130 g
of gouda
100 g
of bacon
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10 g
lard
200 ml
whipping cream
1 handful
of parmesan
3 pieces
eggs
2 pcs
garlic cloves
1 pcs
onions
1/2 tsp
sweet paprika
1/2 tsp
oregano
1/2 tsp
basil
pepper
salt
Procedure:
Dough: Allow the butter to loosen and work it and the flour together into a crumb (by hand or in a food processor). Then add water and work into a flexible dough. Wrap the dough in plastic wrap and let it rest in the fridge for at least an hour.
In the meantime, prepare the items for the filling. Finely chop the onion. Heat a frying pan, put the lard in it and after turning down the heat, add the onions and then the bacon. Fry for about 5 – 8 minutes until golden brown and then add the chicken mince, season with salt and pepper. Increase the power again for a while and fry the meat so that it is done. Let all the juices boil off. Then add the spices, paprika, oregano, basil and finely chopped garlic. Mix with the meat and then leave to cool.
Preheat your oven to 200 °C (180 °C with hot air). Prepare a pie or cake tin, ideally 26 cm in diameter. Line it with baking paper or grease it with butter.
Remove the dough from the fridge and roll it out. Transfer to the bottom of the tin and form a rim of about 2 cm. Prick the dough with a fork and place in the oven for 12 minutes.
Pre-bake the dough while you finish the filling. Pour the cream into a bowl, add the eggs and whisk thoroughly. Then add the gouda and parmesan cheese and mix again. Finally, add the meat and stir again.
Remove the pre-baked dough after 12 minutes and add the filling, smooth it with a spatula and put it back in the oven, which you turn down to 170 °C and bake again for 25 – 30 minutes until golden brown. You can serve warm or cold.
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