One of the variations on the traditional savoury French cake. Try this tried-and-tested recipe that has been tried and tested by generations of master chefs of Fanous cuisine.
Ingredients:
|
Corpus: |
| 360 g |
of plain flour |
| 170 g |
of cream syrup
|
| 115 g |
chilled butter |
|
| 2 pcs |
yolks |
| 1 pc |
whole egg |
|
fresh herbs – rosemary |
| pepper |
|
salt |
|
Filling: |
| 250 g |
brandy |
| 200 g |
Jamón Serrano (Spanish ham) lean Czech ham will suffice |
200 g
| of cream cheese |
| 180 g |
créme fraiche |
| 180 g |
parmesan |
| 200 ml |
cooking cream 12% |
| 4 pcs |
eggs |
|
olive oil |
| herbs |
|
pepper |
|
salt |
|
Other: |
|
mold, flour for roll |
Procedure:
Make a crumble from the butter and flour and gradually stir in the egg and cream cheese, salt and finely chopped rosemary. Work everything thoroughly into a dough. Then wrap the dough in cling film and leave in the fridge for an hour.
In a separate bowl, mix the cream cheese, créme fraiche, cooking cream and eggs. Stir in the finely grated parmesan (set aside a little for sprinkling at the end) and 125 g of the bryndza. Add the herbs, salt and pepper. Set this mixture aside.
Roll out the cooled dough on a floured roll and line the bottom and sides of a 23 cm diameter cake tin. Cut the remaining dough with a knife. Spread the remaining bryndza, Spanish ham and rosemary on the bottom. Pour the quiche mixture over the top and sprinkle with the remaining Parmesan cheese and olive oil.
Bake at 185 degrees for about 30 – 35 minutes. Serve chilled when easier to slice or room temperature.
Note:
Recipe for article: A colourful autumn in your kitchen
Rosemary Quiche with Brioche