Emprimir
Correo Electrónico
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
| prev | 1 of 11 | next |  Add a photo | |
Simple, no roll crust impressively becomes my newest vessel for versatile ingredients.
Two possible fillings are offered so that your next quiche style tart is served with pride.
For a dedicated post...refer to:
http://www.foodessa.com/2017/02/no-roll-light-quiche-style-tart.html
Raciónes: 6 servings
| Tags: |
Ingredientes
- .> no roll CRUST:
- 1/2 cup unsalted butter
- 1/3 cup milk (of choice)
- 1-1/3 cups All Purpose flour
- 1/4 tsp. sea salt
- 1 tsp. baking powder
- .
- . > FILLING-option-1:
- . 1/2 cup Mozzarella, grated
- . generous grating of Parmesan
- . 1/4 cup cooked ham, diced small
- . 1/4 cup cooked Italian sausage, chopped small
- . sprinkle of dried herbs: basil, marjoram, tarragon
- . 4 xLarge eggs
- . 1/4 cup milk (weight cup measured)
- . 1/4 cup sour cream
- .
- . > FILLING-option-2:
- . 1/2 cup Jarlsberg cheese, grated
- . 1/2 cup cooked vegetable mix: (caramelized, sweet onion and fennel)
- . 1/4 cup roasted, red peppers
- . sprinkle of sea salt and granulated garlic powder
- . sprinkle of dried herbs: basil, marjoram, tarragon
- . 4 xLarge eggs
- . 1/4 cup milk (weight cup measured)
- . 1/4 cup plain 'Greek style' yogurt
Direcciones
- . For one 9-1/2 inch, non-greased, removable bottom tart pan.
- . CRUST: In a medium bowl, combine the flour, baking powder and salt. Set aside. In a medium saucepan, melt the butter and milk on LOW-MEDIUM heat. Close the heat and immediately add all the flour mix. With a strong spatula, quickly combine it until the dough retracts from the sides and all traces of the flour disappear (about 15 seconds). Transfer dough onto a plate to cool for 30 minutes. > Afterwards, flatten the dough and gently into the non-greased tart pan. Patiently spread with the palm of the hand until the edges start rising up. All the while, keep turning the pan as to evenly work the dough with fingers to fill the pan uniformly. Make sure there are no cracks. Place the pan into the refrigerator to cool and slightly harden for 30 minutes.
- . Pre-heat the oven to 375F. Position the rack in the center of the oven.
- . > FILLING-option 1: Evenly spread the cheeses, followed by the ham, sausage and dried herbs. With a whisk, beat together the eggs, milk and sour cream for about 1 minute. Evenly pour this mix onto the prepared tart.
- . > Filling-option 2: Evenly spread the cheese, followed by the cooked vegetables, roasted peppers and seasoning. With a whisk, beat together the eggs, milk and yogurt for about 1 minute. Evenly pour this mix onto the prepared tart.
- . Both options for baking: Place the tart on top of a baking pan and BAKE for 30 minutes or 35 minutes for the 2nd filling.
- . Remove and transfer the pan onto a rack to cool for about 1 hour before retracting the ring and sliding (optional) the quiche from the bottom surface to a serving plate. Serve warm or at room temperature.
- . Flavourful wishes from Claudia's kitchen...FOODESSA.com
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 6 servings | |
| Calories 245 | |
| Calories from Fat 141 | 58% |
| Total Fat 16.06g | 20% |
| Saturated Fat 10.02g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 315mg | 13% |
| Potassium 54mg | 2% |
| Total Carbs 21.82g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.8g | 1% |
| Protein 3.47g | 6% |
