Whole Kitchen salt in its proposal for the month of March offers us a classic French cuisine, quiche.
The quiches are so versatile and support such diverse foods as these exist, the only underlying assumptions are:
- Its basis is, of pastry or so-called breeze
- flora Cream or cream with eggs should be part of selected filling
Its design is simple, but you have to work the dough base and know some tricks to get it just right and we can make a delicious quiche both salt and fresh.
This mass due to its high fat content, you should not manipulate it at high temperature, ingredients and the bench should be at a cool temperature. The processing time should be brief. For this reason, it is advisable to prepare the dough into lumps for the kneading is carried out as quickly. The dough must be smooth and matte, if you shine betray the butter starts separating the rest of the body, it would be brittle and difficult to handle.
So as a first and important conclusion, we know that the mass bit and have to work quickly. If for any reason we reverse is true, and we realize that we spent in mixing and it becomes brittle and dry the only solution left is to incorporate some egg white and yet we will as it should. This is just an emergency solution.
As some already know I am a passionate and sweet and sour flavors of the vegetables, for both my mini quiches I decided to combine both. I've made the dough for the filling sweet and I opted for some steamed vegetables and onion marmalade accompaniment.
My taste is delicious and soft, the dough is well with this recipe for 10 gold at least. Crunchy texture and tender bite to chew with a great buttery taste, crumbling easily.
The basic dough recipe is copied to the letter along with great tips for Christian Teubner.
I hope you like my proposal and is satisfied that these tarts made with this recipe for a dessert and the quiche is great and since then the fund remained in recipes, try to make them and and will understand what I say.
For the pastry: 400 gr
- all-purpose flour 200 gr
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- butter 100 g caster sugar 1 egg
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- 1 / 4 tsp salt tea
1 º Sift flour, crowded together, form a hole in the center. We place the diced cold butter, powdered sugar, egg and salt.
2 ° with a fork or your fingers crumble and mix the ingredients. It incorporates a bit more flour.
3 With a palette we will cover the central part of the mixture with flour pushed over the edge.
4 º Hold the trowel or knife with both hands and began to chop the ingredients mixed until smooth fine.
5 ° When we have these fine lumps prepared it is time to begin to knead with your hands, breaking fast with their hands until the dough clumps perfectly smooth.
6 º No knead for too long so that the butter does not separate from the rest of the ingredients, if so would become brittle and short. We form a ball with it
7 The wrap in plastic or foil and leave in refrigerator at least 1 hour. I left it all afternoon and cool even if left overnight as well also.
got from the fridge and it seems to be so hard are not going to handle it, see that error as soon it becomes malleable and manipulable. We return to the same handle quickly.
Roll dough and give you the thickness you want, I like most very thin but not paper. Place the dough on the mold or molds and prepare for baking blind. Bake in blind
think we all know he is, yet I'll tell you just in case.
We cover the dough with parchment paper and we put that in / the cast / s as / s fill with beans or rice and bake for 15 to 20 minutes at 200 º C. After this time withdraw the paper along with legumes and again 5 min bake at 190 º C until golden. Here the smell of butter as unsinkable and everything.
La / s get me / s from the oven and set aside to fill .................................... ................................................
For the filling:
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- 2 carrots 150 gr of green beans (for this round but I prefer them because there is no square) to be possible, fresh, if not,
- pot 150 g fresh peas (if not frozen or canned it)
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- 3 eggs 200 ml cooking cream
- Sal
steamed vegetables Boil until al dente and once we have them set aside.
Whisk together eggs and cream and add to that the vegetables, salt it and stir well to mix everything. Fill
/ s tart / s with this mass and we put in the oven until fruit set for individual tarts have been about 15 minutes at 190 º C.
For the onion marmalade:
- onions 900 gr of
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- oil 1 tbsp brown sugar
- 2 tbsp balsamic vinegar of Modena
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Salt and white pepper Water -
Peel and finely chop the onions, put them in a pan with a drizzle of olive oil and let it take pochen without color.
pochaditas
When they are we add the sugar and cook 5 minutes, after this time covered with water when it comes to a boil and turning down the heat to low and at least 1 hour until we see that the water has evaporated.
At this point when it has almost no water-tbsp we add the vinegar, season and cook at least 5 min.
If we want to crush the left or poached in almost mashed.
The quiches we take warm or warm and if we covered them with a layer of onion jam is spectacular as it is. A spectacle of flavors that make us want to repeat.
Put the butter in a saucepan and melted. Mix 
Put egg whites in a bowl and warm at 30 degrees maximum, it is desirable to have a thermometer cocina.Las gradually add the dry mixture. 
We keep in the refrigerator for 1 hour to cool. 
I thought it was fun to put them on strawberry wafers (bread angel of always selling sweets in the shops of colors and flavors to go there). 
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