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The French invented it and raised it to the rank of art. Quiche Lorraine is the most famous tarts, buffalo wild wings but the combinations are endless. Learn from chef Alex you Cîrţu (Hot Cooking Studio) how to make quiche with spinach and parmesan percorino. Ingredients for Spinach Quiche
When do quiche, butter must be at room temperature. - Mix the flour well with butter (crush each piece of butter to incorporate it into the dough) - Beat yolks with salt and cream and then add them gradually over the flour and butter. - Knead the dough well and we leave it in the fridge for 45 minutes. For composition: Ingredients: - 200 g spinach (fresh or frozen) - 50 g grated pecorino cheese - 100g parmesan - 100-150 ml cooking cream - salt, pepper - 2 cloves of garlic finely chopped - 4 eggs - butter and flour Wallpaper shaped buffalo wild wings tart Preparation:
- Chops fresh spinach well and put it in boiling water for 2 minutes, then drain it well. So you can do and if you use frozen spinach (the latter will give a more intense color preparation). - Mix well spinach with eggs, pecorino cheese, Parmesan cheese, cooking cream, salt and pepper until you get a homogeneous composition, which I leave in the fridge for 15 minutes. - Lining a tart pan with butter and flour and leave in the fridge for 10 minutes. - Stretch the dough with a rolling pin and put it in the tart pan, then drills him with a fork, to prevent buffalo wild wings excessive increase and enter it for about 10 minutes at 180 degrees. - Pour the batter composition baking and let it sit in the oven for another 35 minutes at 160 degrees. - Leave to cool slightly before cutting. Tricks of the mood for a delicious quiche buffalo wild wings
- Leave the dough in the refrigerator before buffalo wild wings stretching. - It is better to bake the dough slightly before pouring the composition into it, otherwise it will come cruel. - Do not cut the tart when it's hot, it will break. Watch the video tutorial and learn step by step how to make quiche with spinach, pecorino and parmesan. Photo and video Robert Hanciarec. Filming was done at Hot Cooking Studio. Thanks buffalo wild wings for your support!
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