Quiche with broccoli and Feta cheese
Composition / ingredients
12
servings:
Step-by-step cooking
Step 1:
Ingredients.
Step 2:
Pour out the flour,
Step 3:
Add salt,
Step 4:
Baking powder,
Step 5:
Rub the oil,
Step 6:
Add cottage cheese,
Step 7:
Egg.
Step 8:
Knead the dough,
Step 9:
In the cold for 30 minutes.
Step 10:
Boil broccoli.
Step 11:
Slice Feta cheese,
Step 12:
Tomatoes, carrots.
Step 13:
Beat the eggs,
Step 14:
Pour in the cream.
Step 15:
Beat.
Step 16:
Lubricate the mold.
Step 17:
Flatten the dough,
Step 18:
Make the sides.
Step 19:
Sprinkle curry.
Step 20:
Lay out the broccoli,
Step 21:
Feta cheese,
Step 22:
Tomatoes, carrots.
Step 23:
Pour egg-
Step 24:
Cream mixture.Bake
Step 25:
Lay out the cheese.
Step 26:
Remove from the mold.
Step 27:
Bon appetit!
Step 28:
Step 29:
So, we cook quiche with broccoli and Feta cheese, although it can be replaced with any hard cheese.
For the dough, add salt and baking powder to the flour.
Grate butter or margarine.
Add cottage cheese and one egg (the rest of the eggs will go into the filling).
Knead the dough well. Wrap it under a film and put it in the refrigerator for 30 minutes.
In the meantime, let's do the filling.
Boil the frozen broccoli for 7 minutes (I have broccoli with string beans).
Cut Feta cheese, tomatoes into cubes, carrots into circles (you can do it without carrots, tomatoes can be replaced with red pepper or zucchini).
Beat 4 eggs, add cream of any fat content, whisk.
Lubricate the mold with vegetable oil.
The dough can be rolled out and put into a mold or flattened directly with your hands in the mold. Make the sides 3-4 cm.
Prick the dough with a fork in several places, sprinkle with spices for vegetables.
Arrange broccoli, feta cheese, tomatoes, carrots.
Pour the egg-cream mixture. Put in a preheated oven, bake for about 1 hour. Be guided so that the mass "grabs".
15 minutes before the end of cooking, sprinkle with grated cheese.
Quiche with broccoli is ready! Bon appetit!
For the dough, add salt and baking powder to the flour.
Grate butter or margarine.
Add cottage cheese and one egg (the rest of the eggs will go into the filling).
Knead the dough well. Wrap it under a film and put it in the refrigerator for 30 minutes.
In the meantime, let's do the filling.
Boil the frozen broccoli for 7 minutes (I have broccoli with string beans).
Cut Feta cheese, tomatoes into cubes, carrots into circles (you can do it without carrots, tomatoes can be replaced with red pepper or zucchini).
Beat 4 eggs, add cream of any fat content, whisk.
Lubricate the mold with vegetable oil.
The dough can be rolled out and put into a mold or flattened directly with your hands in the mold. Make the sides 3-4 cm.
Prick the dough with a fork in several places, sprinkle with spices for vegetables.
Arrange broccoli, feta cheese, tomatoes, carrots.
Pour the egg-cream mixture. Put in a preheated oven, bake for about 1 hour. Be guided so that the mass "grabs".
15 minutes before the end of cooking, sprinkle with grated cheese.
Quiche with broccoli is ready! Bon appetit!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit curd - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50 % fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Broccoli - 33 kcal/100g
- Curry - 352 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Feta cheese - 290 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking powder - 79 kcal/100g
- Table salt - 0 kcal/100g
