My favorite Kish. Packed with vegetables and creamy stuffing on a crunchy base. Preparation is difficult, but not without effort: the dough is pre-baked, the vegetables are pre-steamed and only then filled, baked and eaten. It takes time, but do not worry, as the expectation of the first bite increases with each step.

Ingredients for 28 cm mold

For the dough:
240 grams of flour
120 grams of butter
3-4 tbsp cold water
1/2 tsp salt

To fill:
250 g green asparagus
1 small leek
1 medium-sized zucchini
1-2 carrots
150 grams of cream
150 grams of milk
3 eggs
ᲛSalt pepper
Olive oil

Preparation

Preheat oven to 200 ° C. Put flour, butter and salt in a bowl for the dough. Knead by hand and if the dough is too crumbly, gradually add a little cold water. Then roll it out on a thinly floured surface until it fills to the size of a quill. Carefully knead the fat in the shape of a quiche and place the dough in it. To lift it safely into the shape of a quiche, you can roll the dough around the dough and roll it back into the shape. Press the base lightly with a fork. Cut or press the excess dough. (By the way, I like to put a little residue of cinnamon in the sugar and pre-bake it in the oven. Then there is a handful of biscuits that we have to bake.)

The dough should be baked in advance to be crispy later. Knead the parchment paper and roll out the dough. Add the blind baking weight, dried lentils, rice or sugar and place in the oven. Bake for about 15 minutes, until the dough looks slightly dense and does not threaten to slip off the edge. Remove the parchment paper and the blind baking weight and bake the base for another 5-10 minutes until golden brown.

Before the dough is baked, you can prepare the stuffing. Cut the green asparagus into small pieces and trim the beards. Cut the leek in half lengthwise and cut it into half rings. Cut carrots and zucchini into juliennes. Fry everything in olive oil except the bean sprouts until the vegetables are almost ready and only slightly al dente. Add plenty of salt and pepper. Finally, whip the cream, milk and eggs.

Put the vegetables in the pre-baked dough. Spread the asparagus tips on top and pour the cream mixture over everything. Bake the quiche for about 35 minutes until the stuffing is frozen. You can shake the form slightly to check it: the contents should not move in the middle either.


One year ago: White chocolate ice cream with vanilla
Two years ago: Lentil salad with lots of vegetables, parsley and feta
Hours ago: Creamy mango ice cream with vanilla
ᲝFour years ago: Whole roasted cauliflower with beet tahini
Five years ago: Coca-Cola
Six years ago: Inegöl köfte in flatbread with cacık, rocket and mint
Seven years ago: Pizza full of ricotta, tomatoes and mozzarella
Eight years ago: Almond lemon cake
Nine years ago: Carrots with tarragon and honey

By kin

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