Quiche with Sprats and Cherry
by Editorial Staff
The filling holds so well that I just covered it with a plate, turned it over, put another plate on the bottom, and turned it over again. As you can see, everything remained unbreakable.
Cook: 1 hour 30 minutes
Servings: 10
Ingredients
- green onions – 0.5 bunch
- salt to taste
- grated parmesan – 50 g
- canned sprats in oil – 200 g
- egg – 2 pcs.
- cherry tomatoes – 200 g
- cream with a fat content of 22% – 300 ml
- potatoes – 150 g
For the test:
- flour – 200 g
- butter – 100 g
- egg – 1 pc.
- salt – 0.5 teaspoon.
Directions
- Cut the cold butter into cubes. Combine the flour and salt in a food processor, add butter, and beat until the mixture resembles crumbs. Add egg and beat until smooth. Wrap the dough in foil and put it in the refrigerator for 30 minutes. Roll on a floured surface into a thin layer.
- Preheat oven to 180 ° C. Grease a detachable baking dish with butter, cover the bottom with parchment. Gently place the dough in a mold, cut off the protruding edges. Make frequent punctures on the dough with a fork.
- Cover the dish with a sheet of parchment and cover with dry beans. Bake for 10 minutes. Remove beans and paper, cook in the oven.
- Peel the potatoes, boil in salted water, 8 minutes, until half cooked. Drain, let cool, and cut into slices. Wash the tomatoes and cut them in half. Rinse and chop green onions.
- Whisk the cream, eggs, and parmesan in a large bowl. Season with black pepper and sprinkle with onions.
- Put potatoes and tomatoes on the dough. Pour in the creamy mixture. Sprats on top. Bake for 35 minutes, until the filling thickens and turns golden. Serve the quiche to the table cold or hot.
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