French quiche

Made by:


For a pie tin 24 cm in diameter

25 dkg
15 dkg
cold Mizo butter
1 db

for the filling base: for broccoli-meat filling:

1 large head
to taste
meaty bacon
to taste
green pepper
to taste
to taste
broccoli (picked on roses)
to taste
chicken breast

for blindness:

to taste
dry legumes, ceramic baking balls or rice

in addition:



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.