En este caso es una receta en la cual el calabacín aporta una jugosidad a la quiche y el queso azul y los tomates secos el sabor. Se puede combinar con lo que más os guste, esto es como todo, así que podéis poner y quitar ingredientes a vuestro gusto. Eso si, si lleva verduras tipo calabacín, berenjena, puerro, champiñón, es interesante que las cocinéis antes de meterlas (bien para que suelten el exceso de agua o bien para que se cocinen).
INGREDIENTES
- Masa de empanada
- 3 huevos
- 200ml de nata
- 1 calabacín grande
- 50g queso azul
- 50g queso rallado
- 5 tomates secos
- Sal
- Pimienta
- Aceite de oliva
Calentad agua y meted los tomates secos.
Lavad el calabacín y trocearlo. En una sartén, agregad un poco de aceite, el calabacín, sal y sofreidlo hasta que esté doradito. Retirad y dejad que se enfrie.
Precalentad el horno arriba y abajo a 180º, colocando la rejilla en la parte media-inferior del mismo.
En una fuente para el horno extended la masa de la empanada, pinchadla y metedla a que se empiece a cocinar (esto evitará que se quede cruda en la parte inferior).
Picad los tomates secos en trocitos. En un cuenco, batid los huevos y agregad la nata, pimienta al gusto, el queso rallado y los tomates.
Cuando la masa empiece a estar un poco hecha (se ve que está más seca y habrán pasado entre 5 y 7 min), sacadla del horno. Esparcid el queso azul desmigado y el calabacín y cubrid con la mezcla del cuenco.
Volved a introducir en el horno hasta que la superfiecie esté bastante dorada. (si teneis dudas de si está hecha o no pinchadla con un cuchillo para comprobar que no sale manchado).
Sacad del horno y disfrutadla.
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It
has never happen to you that you really want to eat/cook something but
you don't have the ingredients? Something similar happened to me the
other day with this quiche, and after several searched I ended up make
the crust with the "empanada" recipe dough I posted long time ago.
Ingredients were very similar to others I had seen through the web, but
instead of butter, with olive oil, and I certainly knew this dough was
good.
In
this particular case, zucchini added juiciness to the quiche and blue
cheese and sun dried tomatoes flavour.You can combine it with whatever
you like most, as everything, so you can add or eliminate ingredients.
Just one thing, if you are adding vegetables like zucchini, aubergine,
leek, mushrooms... you will have to cook them before adding them to the
quiche (just to avoid them from pouring their water into the batter or
to cook them).
INGREDIENTS
- Empanada dough
- 3 eggs
- 200ml cream
- 1 big zucchini
- 50g blue cheese
- 50g grated cheese
- 5 sun-dried tomatoes
- Salt
- Pepper
- Olive oil
Heat some water and drop in the sun-dried tomatoes.
Wash the zucchini and cut it in small pieces. In a pan, pour some olive oil, the zucchini and salt and stir-fry until golden. Take the pan out of the fire and let it cool.
Preheat the oven top and bottom, to 180º, placing the rack in the middle-lower position.
In a deep oven tray place the dough, use a fork to make some holes and place it in the oven so it starts cooking (this will avoid the dough from being under cooked).
Chop the tomatoes. In a bowl, whisk the eggs and add cream, pepper to taste, grated cheese and tomatoes.
Once the dough starts getting cooked (you'll see it's drier and 5 to7 minutes would have passed), take it out of the oven. Crumble the blue cheese over it, add the zucchini and cover with the bowl's content. Put in the oven again until the top part is quite golden (if you have any doubts use a knife to see if it comes out clean or not).
Take it out of the oven and enjoy!.
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