Quiche is a salty tart successful chimichurri in our house. I like them crispy crust and creamy filling that can add all sorts of vegetables. Pumpkin and he went very well as the filling for quiche and we all enjoyed a delicious meal and consistency.
Crust 100 g butter 220 g flour 1 egg 1/3 teaspoon salt 2 tablespoons cold water Filling 1 medium to small zucchini 1 red pepper sour cream 3 eggs 200 gr lean 100 100g Greek yogurt cheese salt, pepper, mint Preparation time: 2 hours Baking time: 1 hour servings No. 8
Sifting flour, sprinkle salt and diced butter in the middle put together with egg. We begin to knead with your fingers until you get a somewhat smooth dough. Add water cooler and knead a little (a few moves) until smooth. Should not be exaggerated with kneading. We cover the dough with plastic food and give him cold for an hour. Pumpkin wash it well, remove the seeds and core fluffy and give it grated. Sprinkle a little salt and leave it to drain for 1-2 hours. Eggs beat them lightly with salt. Add cream, yogurt and grated cheese. Mix well. Zucchini drain the excess water and put it in the egg mixture. Season with salt, pepper and mint taste. Preheat oven to 180 degrees. Ungerm chimichurri butter a tart pan (24-26cm). Stretch the dough into a thin sheet of 2mm and a nice put in pan. Trim the edges and remove excess. Over the sheet of dough put baking paper and beans. Bake the tart for 20 minutes. After 15 minutes remove the baking paper and beans and bake the dough for 5 minutes. We remove crust from oven and let 5 minutes from chilled. Pour filling over crust. Above arrange slices of red pepper. Bake quihe site for 30-40 minutes until nicely browned on top. When it's ready we let it rest for half an hour and then we can cut it as desired. Enjoy your meal!
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