At the last minute but in time. Here's my challenge quiche
salty Whole Kitchen for the month of March. Curiously
This time I made the two recipes, the sweet and salty, just know them, the first week of March, but today I almost hang the proposal passes salt.
I was thrilled to know the proposal this month and know it was a quiche, because pastry was tried twice and both times had been failed attempts. So I said, this time I have to get. And as the quiche is one of my favorites because I spent several days experimenting and made two different quiche. I bring you today, vegetarian and delicious, and a leek and black pudding with apple, more exotic and delicious. Truth does not know which of the two I liked more ...
And with respect to mass because I have to say that I finally got !!!!!!!
I went out and came out really good, and true that it costs nothing to do, so from now ... to do at home.
anyway but as I say is a dish that I love, I run enough to do it because I am tempted a lot and I eat them whole !!!!!! I have to control very well the carbohydrates, and these masses have a lot of flour!
QUICHE BROCCOLI, CARROTS AND
garlic (the recipe I took from
Food and Cook, but I added garlic)
To mold a 26-28cm
pastry INGREDIENTS FOR:
For
pastry 250 gr.
120g flour. butter into small pieces 1 egg
1 / 2 teaspoon salt
1 / 2 teaspoon sugar
INGREDIENTS FOR FILLING: 250 g Carrot
200 gr. 150 gr broccoli garlic
25 gr.
sprockets 200 gr.
cream 100 gr. Emmental cheese 3 eggs Salt
Pepper PREPARATION:
For the pastry in a bowl put the ingredients in the order specified and mix with fingertips until well incorporated all the ingredients without kneading much. Form the dough into a ball, cover it with plastic wrap and bring to the refrigerator for one hour minimum.
Note: This dough sticks on the refrigerator a week and three months in the freezer, so we can organize ourselves as we see fit.
Once past the one hour minimum preheat oven to 160 º C and took the dough from the refrigerator and flatten with a rolling pin. We put on the mold, previously dusted, pressing down firmly around the around the mold to make good waves typical of quiche. We cut the excess edges.
The cover with greaseproof paper and handed over the entire surface of baking weights or beans. I have a pot of beans that I use for this purpose. We
the base of the quiche in the oven for about 30 minutes.
While we can start preparing the filling.
Peel the carrots and make slices. We put them to steam (this way we avoid that catch water.) Meanwhile cut the broccoli sprigs. When the carrots begin to stop being hard to add the broccoli. Leave everything to steam a few minutes to an average cooking. I mean, is not fully cooked, but firm.
In a pan roast the pine nuts. Reserve. In the same pan fry the chopped garlic 2-3 cm.
In a bowl whisk the cream with the eggs and then we add the grated cheese, salt and pepper. Mix well.
We take the base of the quiche from the oven after 30 minutes, remove the weights or beans and spread across the surface of the broccoli and carrots. Then the garlic. Finally the sprockets. I seasoned with salt and pepper and pour the cream and egg mixture on top. We carry
quiche in the oven for another 30 minutes.
Nutrition information concerning carbohydrates:
If we divide this quiche into 8 portions each portion is 26g of carbohydrates, ie 2 ½ servings.
250g flour, 175g carbs 250g carrots
: 17.5g carbohydrates
200g broccoli: 5g carbohydrates
cream 200g, 9g carbohydrates
4 eggs, 2 g carbohydrate
Total : Carbohydrate 208.50g
Tomorrow attempt to turn the other quiche: LEEK QUICHE WITH BLACK PUDDING AND APPLE.