Vegetable Hot Dog Quiche

Hello Dear Friends,

Our short vacation is over. Fox has returned to the fur shop again :) As soon as he returned, he turned upside down due to the projects coming. The weekend will be busy enough to take the pain out of a 3-day holiday. 9:00 – 18:00 I will be working at the computer at 19:00-24:00 with an optimistic marshmallow in Usla.

Last week at school, we covered the subject of fields and quiches. We even had our first test in the kitchen. We have reinterpreted the basic recipes taught to us in the exam in our own way. I prepared a delicious lattice tart from 1 kilo of plums :) I made a note of the recipe while I was preparing it, I hope I will have the opportunity to try it at home at the first opportunity and share it with you.

School is going pretty well. Lessons begin with the chef's demo. Afterwards, we can interpret the recipes ourselves, adhering to the basic recipe.

The recipe I have chosen for you this week, “quiche” quiche dough, usually uses half the amount of flour and butter. Preparing it by hand is quite troublesome on hot summer days, there is a high probability that the dough will vomit its oil and not spoil due to the heat of the environment and your hand.

Therefore, it is healthier to prepare it in 5 minutes in a mixer with a pallet tip or in a food processor.

While preparing the dough, you should not forget that the butter and water should be as cold as possible.

The interior mortar is completely up to your taste.

Love…

Ingredients for Vegetable Hot Dog Quiche

For the dough:

• 340 g flour (3 cups)
• 225 g cold butter (1,5 cups)
• 2 tea spoon salt
• 6-7 tablespoons of ice water

For the cream:

• Half a box of cream (100 ml)
• 1 egg
• Black pepper
• Salt

For the interior mortar:

• 2 long sausages
• 1 red bell pepper
• 1 bell pepper
• Half grated carrot
• 2 tablespoon of olive oil

 Raw material:

• 5-6 cherry tomatoes
• 10 g feta cheese (diced)

Fabrication:

1. Attach the dough kneading apparatus of your mixer. Transfer the flour into a deep yoghurt bowl.
2. Add the cold butter that you cut into cubes on it. Add 4 tablespoons of ice water and run the mixer first at low speed and then at high speed. If necessary, add 2-3 more tablespoons of ice water and continue mixing.
3. When the dough reaches the consistency to be collected by hand, take it to the flour-sprinkled counter and knead quickly. (The reason we act fast is because we want to soften with hand warmth and make the oil vomit)
4. With the help of a rolling pin, open the dough in the size of a tart mold.
5. Put the dough in the tart pan you greased and the tart mold. Flatten the dough from the edges upwards.
6. Put the dough (small holes) that you pierced with a fork or knife, into the freezer so that it does not rise.
7. Lay greaseproof paper on the dough you have rested for 20-30 minutes and pour 2 cups of dried legumes (chickpeas or beans are suitable) to make it heavier. Bake in a preheated oven at 180 degrees for 13-15 minutes.
8. While the dough is cooking, put the ingredients in the pan to which you have added olive oil.
9. Saute the sausages and carrots over medium heat until cooked through. Turn off the stove and set the stuffing aside.
10. Crack 1 egg into the cream and whisk well. Add some salt according to the salt amount of the cheese.
11. Mix the cream with the prepared mortar and cheese. Pour into the pre-cooked quiche base and add the tomatoes.
12. Bake at 180 degrees until the inner mortar thickens and the edges and top of the person are browned.
13. Let it cool on the wire. Take it out of the mold when it comes to room temperature.