Tag: quiche

Quiche with crab meat – Italian Cuisine

»Quiche with crab meat

First of all, unroll the sheet of puff pastry and make 8 circles with an 8 cm mold (remember that you can also use the leftover puff pastry: you just need to re-knead it and roll it out).

Beat the eggs with salt, pepper and parsley, then add the cream and crabmeat and mix.

Line the lightly buttered molds with the pastry circles, prick the surface and distribute the filling inside.
Bake for about 20 minutes in a preheated static oven at 180 ° C.

The crab meat canapés are ready: let them cool down at least before serving.

Incoming search terms:

Polenta quiche with chard and cheese – Italian Cuisine

Polenta quiche with chard and cheese


Preparation of polenta quiche with chard and cheese

1) For the preparation of pasta: put the flours, the parmesan and a pinch of salt in the glass of the mixer, mix and add the butter cold cut into cubes. When the latter is fully incorporated, join theegg and 2 tablespoons of cold water. Knead the dough until it forms a compact ball. Wrap it in plastic wrap and let it rest in the fridge for 30 minutes.

2) On a lightly floured work surface, roll out the pasta with a rolling pin about 1/2 cm thick and line a tart mold with a diameter of 24-26 cm, with the scalloped edge, covered with baking paper (or, greased and floured). Prick the bottom with a fork, cover with parchment paper and fill with rice or dried vegetables. Bake at 200 degrees for 20-25 minutes. Remove the rice or legumes, paper and put back in the oven to brown for another 10 minutes.

3) Meanwhile, prepare the stuffed. Clean and wash the herbs and the ribs. Cut the herbs into strips, sauté them in a pan with 1 tablespoonoil, a pinch of salt and, when they are dried, drain and squeeze them. Cut the colored ribs into pieces 7-8 cm long, dividing the larger stems in half lengthwise. Sauté them in a pan with 2 tablespoons of oil and a pinch of salt. Wet them with 0.5 dl of water and cook for 5-6 minutes.

4) In a bowl, beat the eggs with the sour cream, that fresh, L'grated asiago, little nutmeg and pepe. Put the herbs in the crust of pasta, pour the mixture of eggs, join the colored ribs and i nigella seeds and bake at 180 degrees for 40-45 minutes.

Incoming search terms:

Broccoli quiche with gorgonzola – Italian Cuisine

Broccoli quiche with gorgonzola


Preparation of quiche with gorgonzola broccoli

1) Slice the onion thin, season with a pinch of salt and a spoonful of vinegar and let it rest. Divide i broccoli in florets, blanch for 5 minutes and drain on kitchen paper. Peel the pear and cut it into slices.

2) Unroll the pasta on a baking sheet keeping its paper underneath, place the i broccoli alternating them with the pear, the onion drained and the gorgonzola in bows. Fold the edges over the filling without completely covering it.

3) Beat 2 eggs with the grain grated and the cream, salted and peppered. Pour the cream over the filling of quiche and brush the edges with yolk. Bake at 220 ° for 10 minutes, lower the temperature to 200 ° and cook for 20 minutes.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page