Roquefort Parsnip Quiches
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g flour
- 100 g butter, diced, cold
- 60 ml water
- a bit salt
- some black pepper from the mill
- 2 parsnips, peeled and diced
- some olive oil
- 150 g cheese, Roquefort, crumbled
- 3 egg (s)
- 150 ml cream, sweet
- 150 ml milk
- some chives, finely chopped
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from flour, butter, water and salt. Wrap in foil and leave to cool for at least 30 minutes. Then grease small quiche molds with a little olive oil, line with the batter and put briefly in the freezer.
- Mix parsnip cubes with 1 tablespoon of olive oil and spread on a baking sheet lined with baking paper and season with salt / pepper. Bake in the preheated oven at 210 ° for approx. 20 minutes until they are soft and allow to cool. Set the oven to 180 °.
- Lightly oil the base of the dough, place the parsnips with the cheese in the molds and pour a mixture of eggs, cream, milk, salt / pepper and chives over them. Bake for about 30 minutes and serve.
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