Receita de quiche de legumes

The vegetable quiche is a recipe the French quite popular in Brazil and can be made of various flavours being the quiche of broccoli, spinach and leek the more appreciated. Incorporate different vegetables in the filling can make the recipe even more nutritious and healthy.

Recipe vegetable quiche

vegetable Quiche and cheese

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  • 1 and 1/2 cup (tea) of wheat flour sifted
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  • 1 teaspoon (tea) of salt
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  • 1/2 cup (tea) of cold butter
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  • 4 eggs
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  • 3 tablespoons (soup) of ice-cold water
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  • 1 can of cream of milk
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  • 100 g parmesan cheese, grated
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  • Salt and pepper – – kingdom to taste
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  • 1 tin of choice vegetables, drained

preparation: Sift flour and salt into a bowl. Add the butter and knead until you form a farofa. Combine 1 egg and add water gradually, to give the league. Wrap in a plastic film and refrigerate for 20 minutes. Remove and open with a roll. Line a form with this mass. Pierce the bottom with fork and bake for 15 minutes. Meanwhile, puree in a blender the eggs, remaining cream, half the parmesan, salt and pepper. Spread the choice over the dough, cover with the cream and sprinkle the parmesan remaining. Bake for a further 35 minutes.

vegetable Quiche

Dough

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preparation:

Mass: Mix the flour, the yolk, the broth dissolved in boiling water and knead until you obtain a homogeneous mass. Keep in the fridge for 20 minutes. Line the bottom and sides of a round shape collapsible. Bake in a medium oven for 10 minutes.

Filling: stir-Fry the carrots with the margarine. Add the broth and the zucchini and leave for 20 minutes. Stir in the ham and set aside. Beat the eggs with the heavy cream. Book. Fill the dough pre-baked with the vegetables reserved. Cover with the egg mixture and milk cream. Sprinkle grated cheese and bake in the medium oven for 25 minutes. Serve hot.

vegetable Quiche

vegetable Quiche with spinach and broccoli

Mass:

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  • 1 tea cup of wheat flour;
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  • 1 ½ tea cup of whole wheat flour;
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  • 1 coffee spoon of salt;
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  • 6 tablespoons margarine light;
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  • 6 tablespoons water
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  • 2 egg yolks;
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  • 1 coffee spoon of baking powder.

Filling:

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  • 3 tablespoons olive oil;
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  • 1 cup of tea of the bark of pumpkin paulista, grated;
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  • 1 cup of tea of the bark of chayote, grated;
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  • ½ tea cup of parsley, chopped;
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  • ½ cup of tea from stems of spinach;
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  • ½ tea cup of stalk of broccoli;
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  • salt to taste.

Coverage:

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  • 1 tea cup milk cream light;
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  • 2 eggs
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  • grated parmesan light;
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  • nutmeg to taste.

preparation: Start the preparation of the quiche by mass. In a bowl, place the flour and add the other ingredients for the dough, mix with your hands until you obtain a dough in the consistency of farofa moist and esfarelada. In a shape with a hole in the middle greased baking sheet, spread the dough with the aid of the fingers covering the surface and sides. Make a few holes in the dough at the bottom of the form with a fork and bring to a pre-bake in pre-heated oven 180º C for 10 minutes. Remove and set aside.

Filling: Separate skillet, saute the vegetables in olive oil and season with salt to taste. Book. Pour the vegetables over the mass and cover with the ingredients for the coverage hit. Light to bake for 20 more minutes or until golden brown and serve.

vegetable Quiche light without bulk

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  • 3 eggs
  • 1 and 1/2 cup of ricotta cheese, grated;

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  • 1/2 cup of tea skimmed milk;
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  • 1 cup grated carrot;
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  • 1 cup zucchini, grated;
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  • 1 small onion, chopped;
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  • 1 cup turkey breast smoked chopped;
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  • curry to taste;
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  • mint, chopped to taste;
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  • pepper to taste;
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  • salt to taste.

preparation: In a bowl add the eggs with the milk and season with salt and pepper. Add the carrots previously grated, zucchini, grated, onion, ricotta cheese, turkey breast and season with curry. Incorporate everything and pour this mixture in a greased baking dish. Sprinkle the mint over the top and bake in the oven at 180 degrees for 20 minutes or until firm and golden brown. Serve with salad of fresh leaves.

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