Feta Cheese Quiche (Rye)

I have a very, very delicious recipe for you, I mentioned it in my last article. Uno organized by Blogger Table The last of the breads given to us at the event (in my order of preference) was Russian rye bread. By the way, the taste of this German brown bread is still in my mouth, I made mini mini hors d'oeuvres with it, but let's not get distracted.

First of all, when I tried this bread for the first time, it was a bit dry for me, I thought to myself that I could just fry it and eat it for breakfast (honey cream would be great-a little by scratching my belly) but I couldn't help but think what can I do to make it softer and more suitable for my taste (we don't scratch it in vain). I started to question this belly, Nilay, they say in the forest it is 10 crests :) ). Then, somehow, I came up with a quiche recipe that I wanted to make for a long time, but couldn't make it (don't worry about it), I removed the flour in my recipe, instead our Russians entered the rondo and it became a piece of cake. Finally, a unique rye half Russian half Turkish quiche appeared. Now I leave you with this flourless, baking powder-free but unique flavor. Big love to you and all friends at the Blogger Table...

Ingredients for Feta Cheese Quiche (Rye) Recipe

For the dough:

4 pieces of Russian rye bread
50 g margarine
2 egg yolks

For inside:

200 gr. feta cheese
50 gr. Fresh Cheddar Cheese
4-5 sprigs of parsley
Green pepper- red pepper
Buckwheat upon request

How to Make Feta Cheese Quiche (Rye) Recipe?

Bread is cut into pieces in the rondo and placed in a large bowl (until there are no large pieces left). Add 2 egg yolks and margarine and knead until you get a dough that does not stick to the container. Wrap the dough in cling film and keep it in the refrigerator for 10-15 minutes. While the dough is freezing, white cheese and cheddar cheese are grated, peppers and parsley are thinly sliced ​​and mixed. The dough is taken out of the fridge and distributed into small sized pie cups (don't think where to find it, 6 of them can be used in my debt for 1 TL in markets and cheap markets). It is spread by hand into the tart or tartolet bowl, the cheese mixture is divided, sprinkled with black cumin, and baked in a preheated oven at 170 degrees for 25-30 minutes. is cooked. It is served warm or cold upon request.