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Ingredients

Serves:
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FOR THE CRUST
all-purpose flour 150 g
salt 1/8 tsp
butter 100 g
water ice cold 50 ml
FOR THE FILLING
squash 200 g
salt 1/4 tsp
vegetable oil 1 tbsp
FOR THE CREAM
cottage cheese 140 g
egg 1 pc
milk 150 ml
italian herbs 1 tsp
salt 1/8 tsp

Nutritional information

cal
220,32
prot
4,17
fat
15,71
carbs
15,69
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Squash quiche

Squash quiche

Ingredients

  • FOR THE CRUST

  • FOR THE FILLING

  • FOR THE CREAM

Thin crust and lots of filling – this is how a real summer pie should be! Today we’d like to share a recipe like that. Squash and cheese filling pie is a lot of creamy filling in a thin crunchy crust. Serve with green salad, and you’ll get a nice summer dinner.


Valentina Maslova

Recipe author

Valentina lives on the coast of the stern but beautiful Baltic Sea. She loves cooking from early childhood, but in the present hobby has outgrown since the moment she began to live independently. Now she cooks with great pleasure for her family. Twice mom. Among the hobbies is photography, and food-photos recently occupy the lion's share of all shots.

Steps

1
Done

Step 1

Prepare the ingredients for the squash and cheese filling quiche. Freeze the butter and prepare ice cold water. It may be done in 2 ways: either by putting ice cubes into the glass with water or by freezing the water 15 minutes before cooking.

2
Done

Step 2

In a food processor combine the sifted flour with salt, add butter in small pieces. Pulse till fine crumbles. Transfer to a bowl.

3
Done

Step 3

Gradually add ice cold water and knead elastic dough. Shape it into a bowl and wrap into cling film. Refrigerate for at least 30 mins. You may make the dough in advance and store in the fridge for several days or up to 1 month in the freezer.

4
Done

Step 4

Preheat the oven to 180°C. Remove the dough from the fridge and roll into a thin circle exceeding the baking form in diameter (we used a 20 cm one). It’s convenient to roll the dough between 2 parchment sheets.

5
Done

Step 5

Carefully remove the upper parchment. Put the dough with the remaining parchment into a baking form, make the sides. Pierce the bottom with a fork, layer with foil and pour some beans on top. Blind bake for 10 mins, then remove the foil and the beans and bake for 5 mins.

6
Done

Step 6

Prepare the filling: slice half of a medium squash, season to taste. Heat a pan with some oil and fry the squash in two portions. Transfer on paper towels to absorb the excess fat.

7
Done

Step 7

Prepare the cream: combine the cream cheese, egg, milk, salt and Italian herbs (basil, oregano, savory, thyme, rosemary, marjoram, leek). Mix till homogeneous.

8
Done

Step 8

Distribute half of the squash, pour the cream and top with the remaining squash. Bake in the middle of the oven for 20-25 mins.

9
Done

Step 9

Squash quiche is done.

10
Done

Step 10

Let cool till room temperature, cut into portions and serve. Enjoy your meal!

Tips:

  1. You may use eggplants instead of squash.
  2. You may add basil and thyme, ½ tsp each, or any other herbs to taste.

Squash quiche

Thin crust and lots of filling – this is how a real summer pie should be! Today we’d like to share a recipe like that. Squash and cheese filling pie is a lot of creamy filling in a thin crunchy crust. Serve with green salad, and you’ll get a nice summer dinner.

  • Автор рецепта:
  • После приготовления вы получите 3
  • Время приготовления: 2 hours

Ингредиенты

  • 150 g all-purpose flour
  • 1/8 tsp salt
  • 100 g butter
  • 50 ml water
  • 200 g squash
  • 1/4 tsp salt
  • 1 tbsp vegetable oil
  • 140 g cottage cheese
  • 1 pc egg
  • 150 ml milk
  • 1 tsp italian herbs
  • 1/8 tsp salt

Способ приготовления

  • Prepare the ingredients for the squash and cheese filling quiche. Freeze the butter and prepare ice cold water. It may be done in 2 ways: either by putting ice cubes into the glass with water or by freezing the water 15 minutes before cooking.

  • In a food processor combine the sifted flour with salt, add butter in small pieces. Pulse till fine crumbles. Transfer to a bowl.

  • Gradually add ice cold water and knead elastic dough. Shape it into a bowl and wrap into cling film. Refrigerate for at least 30 mins. You may make the dough in advance and store in the fridge for several days or up to 1 month in the freezer.

  • Preheat the oven to 180°C. Remove the dough from the fridge and roll into a thin circle exceeding the baking form in diameter (we used a 20 cm one). It’s convenient to roll the dough between 2 parchment sheets.

  • Carefully remove the upper parchment. Put the dough with the remaining parchment into a baking form, make the sides. Pierce the bottom with a fork, layer with foil and pour some beans on top. Blind bake for 10 mins, then remove the foil and the beans and bake for 5 mins.

  • Prepare the filling: slice half of a medium squash, season to taste. Heat a pan with some oil and fry the squash in two portions. Transfer on paper towels to absorb the excess fat.

  • Prepare the cream: combine the cream cheese, egg, milk, salt and Italian herbs (basil, oregano, savory, thyme, rosemary, marjoram, leek). Mix till homogeneous.

  • Distribute half of the squash, pour the cream and top with the remaining squash. Bake in the middle of the oven for 20-25 mins.

  • Squash quiche is done.

  • Let cool till room temperature, cut into portions and serve. Enjoy your meal!

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Rice casserole with raisins
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Cucumber lemonade
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Rice casserole with raisins

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