Quiche with Potatoes and Cherry
by Editorial Staff
The main feature of the open pie is that the filling remains open throughout the entire cooking process. This means that the filling is not covered with a layer of dough.
Cook: 1 hour
Ingredients
- 200 g flour
- 100 g butter
- 3 eggs
- salt
- 200 g cherry tomatoes
- 5 potatoes
- 200 ml cream 23%
- 0.5 bunch green onions
- 50 g grated cheese
- salt pepper
Directions
- Cut the cold butter into cubes. Add flour and salt. Wipe until crumbs. Add egg and knead to a homogeneous dough. Wrap in plastic and put in the refrigerator for 30 minutes. Roll out into a thin layer.
- Preheat oven to 180 degrees. Grease the mold with oil. Place the dough into a mold. Make frequent punctures on the dough with a fork. Cover the baking dish with a sheet of parchment and cover with dry beans. Bake for 10 minutes. Remove beans and paper and bake for 5 minutes.
- Boil the potatoes in salted water until half cooked. Drain, let cool, and cut into slices. Cut the tomatoes in half. Chop green onions. Beat cream, eggs, and cheese. Season with pepper and sprinkle with onions.
- Put potatoes and tomatoes on the dough. Pour in the creamy mixture. Bake for 35 minutes, until the filling thickens.
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