Quiche with cheese

Step-by-step cooking

1. Step 1:

   

   How to make quiche with cheese? Measure out the necessary ingredients for making the dough. Remove the butter from the refrigerator immediately before cooking. It should be cold.

2. Step 2:

   

   Sift flour through a sieve and combine with cold butter.

3. Step 3:

   

   Rub everything with your hands until you get crumbly sand crumbs. Do this quickly so that the oil does not melt from the heat of your hands. You can use a blender.

4. Step 4:

   

   Beat the egg with salt until smooth.

5. Step 5:

   

   Add the beaten egg to the sand crumbs. Mix everything quickly.

6. Step 6:

   

   The dough does not need to be kneaded for a long time. It should be soft and homogeneous. Wrap the dough in plastic wrap and put it in the refrigerator for 20 minutes.

7. Step 7:

   

   Roll out the cooled dough between two layers of parchment or food film into a round layer about 0.5 cm thick. The size of the formation should be larger than the diameter of the mold by the height of the sides.

8. Step 8:

   

   Remove the film from the dough and transfer it to the mold (I have a mold diameter of 20 cm). Distribute the dough into the mold, forming sides about 3 cm high. To prevent the dough from swelling during baking, prick the bottom in several places with a fork. Put the dough form in the refrigerator for 20 minutes.

9. Step 9:

   

   To avoid swelling of the dough during baking, you can additionally cover the bottom with parchment and pour a load on top (dry beans, peas).

11. Step 10:

    

    Bake the base for the kish in a preheated oven to 190C for about 15 minutes. 5 minutes before the end of baking, remove the mold from the oven, carefully remove the cargo and parchment and put the mold back so that the bottom is also dried. Then remove the base from the oven.

12. Step 11:

    

    While the pie base is baking, prepare the filling. You can use any cheese, preferably of different varieties, so that the taste of the filling is more interesting and richer. Any specified cheese variety can be excluded or replaced with another according to taste and availability. Cream for filling is suitable with a fat content of 10-15%.

13. Step 12:

    

    Grate all the cheese on a coarse grater.

14. Step 13:

    

    Combine eggs with cream and whisk until smooth. If the cheese is more bland, you can add salt to the filling. Focus on your taste. I didn't add salt.

15. Step 14:

    

    Pour the egg mixture over the grated cheese and mix.

16. Step 15:

    

    Fill the baked pie base with filling. Return the mold to the oven.

17. Step 16:

    

    Bake the quiche with cheese at 180C for about 25 minutes. The filling should thicken and brown a little. The time and mode of baking will depend on the specifics of the oven and may not coincide with the specified.

18. Step 17:

    

    Cool the finished quiche a little, remove it from the mold and serve it to the table. The pie is good both in a warm and cooled form. But, in my opinion, it tastes better warm when the filling is very tender from melted cheese. Enjoy your meal!