Appetizers
French quiche
Ingredients
For a pie tin 24 cm in diameter
25 dkg
flour
15 dkg
cold Mizo butter
1 db
egg
few
salt
2 pcs
egg
2 dl
Mizo cooking cream (20%)
20 dkg
Mizo curd
20 dkg
Grated Mizo Trappist cheese
1 large head
onion
few
oil
to taste
meaty bacon
to taste
green pepper
to taste
ham
to taste
broccoli (picked on roses)
to taste
chicken breast
to taste
dry legumes, ceramic baking balls or rice
to taste
Grated Mizo Trappist cheese
Instructions:
Crumble the butter in the flour with quick movements, then knead with the eggs and a little salt. Gradually add enough cold water to form the dough. Put the dough in the fridge for at least 1 hour.
In the meantime prepare the filling. Beat the eggs, then mix in the cream, cottage cheese and cheese.
For the broccoli-meat layer dice and sauté the onion in a little vegetable oil. Bake the diced bacon until crisp. Mix the diced green peppers, ham, broccoli and chicken breast.
Stretch the dough into a max. 1/2 cm thick circle and place it in the pie tin so that it has a rim. Prick it with a fork, lay aluminum foil on it, pour the weight on the foil and bake for 5 minutes, then remove the baking balls. Pour the egg mix over the dough and add the broccoli-meat mixture. Sprinkle with grated cheese and bake at 180 degrees C for approx. 20 minutes. Serve sliced.
Tip: you can also make quiche with dill-sheep cheese filling. In this case use Mizo Zorba or Mizo Anikó cheese for the base and add sheep's curd and chopped dill. This filling is placed on the pre-baked dough, which is sprinkled generously with Mizo grated Trappist cheese and bake as described above.