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This Quiche is made making do with ingredients and supplies that can be found in Bishkek.
- ~2 cups white flour
- ¼ teaspoon salt
- ~150g (⅔ cup) cold butter
- 4 to 5 tablespoons cold water
- ~110g (½ cup) butter
- a clove or two of garlic, chopped
- 1 small onion, chopped
- some fresh spinach, broccoli, or other quiche filling
- a block of mozzarella or other cheese, shredded to about a cup's worth
- salt and pepper to taste (or Tony's)
- 4 eggs, beaten
- 1 cup milk
- salt and pepper to taste
- Light match, turn oven on, keep on a ~lowish light (375F/190C).
- Crust: mix flour and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir some water in with a fork, just until flour is moistened.
- Crust: Divide dough in half; shape each half into ball and flatten slightly. Wrap 1 ball in plastic food wrap and refrigerate (for another quiche or pie).
- Crust: Roll out ball of dough on lightly floured surface into ~12in circle. Fold into quarters. Put dough into a ~26cm pie dish; unfold, and press into sides of pan. Trim crust to 1-2 cm from edge of dish (and crimp or flute).
- In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned (about 7 minutes). Take off heat and immediately stir in spinach (filling) and ½ cup of the cheese. Add some salt and pepper. Spoon mixture into pie crust.
- In a medium bowl, whisk together eggs and milk. Add some more salt and pepper. Pour into the crust, allowing to thoroughly combine with spinach/whatever mixture.
- Bake in preheated oven for 15 minutes. Sprinkle remaining cheese on the top and bake another 35 to 40 minutes, until set in center. Allow to stand 10 minutes or so before serving.