Quiche with Herbs, Cottage Cheese, and Cheese

Quiche with herbs, cottage cheese, and cheese is an open snack pie in which the filling is poured with a mixture of cream and eggs. The base of the pie is shortcrust pastry. Choose the varieties of cheese for the filling according to your own taste.

Ingredients

For the test:

flour – 200g
butter – 50g
egg – 1 pc.
water (ice cold) – 50 ml
salt – 1 teaspoon

For filling:

cottage cheese (dry, fat content not less than 9%) – about 300g
cheese (grated, like gouda) – 150g
cheese (hard) – 50g
cream – about 200 ml
egg – 2 pcs.
salt – 1 teaspoon
green onions (with bulbs) – 9-10 shoots
dill – 1 bunch
basil (green) to taste.

Directions

Prepare shortbread dough for the quiche base: grind the flour with chilled butter, chopped into pieces, add the egg, lightly beaten with salt and ice water. Knead a tight dough, roll it into a ball, wrap it in foil and refrigerate for 30 minutes.
For the filling, finely chop the fresh herbs, scald and discard in a colander to glass the liquid. Mix cottage cheese with grated cheese with a fork and add herbs. Stir cottage cheese with herbs. Mix cream with eggs and salt. Pour the creamy egg mixture into the curd filling and mix well.
Grease a detachable form with a diameter of 25 cm with oil, cover the bottom with paper. Take the dough out of the refrigerator, roll it into a circle between the films and transfer it to the mold. Form the sides of the cake from the dough. Sprinkle the bottom of the pie with half of the grated hard cheese.
Place the filling on the dough and spread evenly over the bottom of the cake. Sprinkle with the remaining hard cheese and place in an oven preheated to 180 C for about 45 minutes. The cake is ready when the filling is golden brown. Remove the cake from the oven and leave to cool in the tin. You can serve quiche with herbs and cottage cheese both hot and cold.

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