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QimiQ
Benefits
Problem-free reheating possible
Binds with fluid - no separation of ingredients
Reduces drying out on regeneration
25
easy
Ingredients for 8 portions
For the base
200
g
Flour
100
g
Butter,
softened
50
g
Egg(s)
30
ml
Water,
chilled
Salt
For the filling
100
g
White onions,
chopped
50
g
Garlic,
chopped
100
g
Celery,
diced
300
g
Sweet peppers, tricolour,
chopped
150
g
Chorizo [Spanish paprika salami]
600
g
Seafood
200
g
Egg(s)
Salt and pepper
Cajun spice
50
g
Tomato paste
50
g
Chives,
chopped
300
ml
QimiQ Cream Base
200
g
Pepper Jack cheese,
grated
Method
1.
Preheat the oven to 160° C.
2.
For the base, mix the flour, butter, egg, water and salt together and knead to a smooth dough. Wrap in cling film and chill for at least 30 minutes. Roll the dough out, use to line a well greased quiche tin (Ø 20 cm) and prebake for 30 minutes.
3.
For the filling, sauté the onion, garlic, celery and peppers and season to taste. Sauté the seafood in olive oil for approx. 4 minutes and drain off the excess liquid.
4.
Add the eggs, spices, tomato paste and chives to the QimiQ Sauce Base and mix well.
5.
Layer the ingredients in the quiche pastry case, and sprinkle with the grated cheese.
6.
Bake in the hot oven for approx 50 minutes (cover with tin foil whilst baking to prevent burning, if necessary).