Buckwheat Quiche with Green Onions
by Editorial Staff
A great idea is to make the base for the quiche not from wheat flour, but from buckwheat. And tasty, healthy, and original
Cook: 1 hour
Servings: 8
Ingredients
- 170 g buckwheat flour
- 100 g butter + 1 more tbsp for mold lubrication
- 1 egg
- a pinch of salt
For filling:
- 200 g green onions
- 3 eggs
- 300 ml cream 35% fat
- 150 g hard cheese
- 2 tbsp olive oil
- salt
Directions
- For the dough, add salt and cold butter, cut into small pieces, to the sifted flour. Chop with a knife or crush it with your hands.
- Add an egg to the resulting crumb, knead the dough, gradually adding 2-3 tbsp very cold water. The dough should turn out to be more or less plastic (it will not be quite the same as from ordinary flour – it will crumble slightly). It is better to cook from it immediately.
- Grease the mold with butter and spread the dough evenly over the mold with your hands. Place in an oven preheated to 180 ° C for 10 minutes. While the dough is baking in the oven, prepare the filling.
- Cut the onion into thin rings. First fry the white part in a mixture of olive oil and butter, 1–2 minutes. Then add the green portion, fry for another 1 minute. Season with salt and remove from heat.
- Whisk the cream and eggs lightly. Grate the cheese on a fine grater. Add to cream (leave a little for sprinkling).
- Put the onion on the dough, pour the creamy mass, sprinkle with the delayed cheese. Bake at 180 ° C until golden brown, another 25-30 minutes. Serve warm or chilled.
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