Quiche with Cottage Cheese and Cherry Tomatoes
by Editorial Staff
I didn’t expect it to be so delicious! Unsweetened open shortcrust pastry pie with curd filling and cherry tomatoes!
Ingredients
For the dough:
- Flour – 250 g
- Egg – 1 pc.
- Butter (softened) – 120 g
- Cold drinking water – 6 tbsp
- Salt – 1 pinch
For filling:
- Cottage cheese – 500 g
- Low-fat cream – 150 ml
- Eggs – 3 pcs.
- Cherry tomatoes – 7-8 pcs.
- Zucchini – 1 pc.
- Salt to taste
Directions
- Grind the softened butter with flour into small crumbs.
- Add an egg, a pinch of salt and 6 tablespoons of cold water. Quickly knead the smooth dough.
- Let’s start preparing the filling. Preparing the ingredients.
- Mix cottage cheese with eggs and cream. Using an immersion blender, interrupt the mass until smooth. Salt the resulting mass to taste.
- Using a peeler, cut the zucchini into very thin slices.
- Now we are forming the cake. Put the dough on the bottom of the heat-resistant form and level it with our hands, while making the sides.
- Put the curd filling in the form with the dough.
- Spread cherry tomatoes and zucchini slices rolled into rolls evenly in the curd filling.
We bake an open shortcrust pastry pie with cottage cheese, zucchini and tomatoes, in an oven preheated to 180-200 degrees, for about 40 minutes.
Quiche with cottage cheese and cherry tomatoes turns out to be very tasty! Bon Appetit!
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