Learn how it makes a rich salted cake following the recipe that Nuria eme shares in recipes. With this step step by step you will discover how to make the base dough in a homemade shape and a spectacular onion and ham filling. The end point will be given with some piquillo peppers, which in addition to giving color to the dish, will give you a contrast of exquisite flavor. This peppers and onion can be used for dinner or as an entree in a special meal, so If you can do it right now, keep it in your favorite folder to have it at hand whenever you want. And if you want to know more delicious recipes such as this visit your blog Target = _blank re = NOFOLWEL recipe notebook.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 Cena | 🤯 Difficulty |
| Ingredients to do peppers and onion quiche: |
| Base: 200 grams of wheat flour 50 milliliters of olive oil 65 milliliters of water ½ teaspoon of sea salt | Filling: 200 milliliters of evaporated milk 3 peppers of piquillo 60 grams of serrano ham in tacos 500 grams of onion 2 eggs 1 pinch of sea salt 2 tablespoons of olive oil 1 pinch of ground black pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to do peppers and onion quiche:
1. The first thing we will do in this onion quiche recipe will be to make the base. To do this, we mix all the ingredients of the list with the help of a spoon until a dense dough. At that point, we continue kneading with our hands until it is ready. From recipesgratis we invite you to see other versions of breeze dough to make your homemade quiche:- mass for quiche step by step
– Glutenless broken mass
Trick: The breeze dough is normally done with butter but with olive oil it is much better to my liking
2. When we have the dough at its point, we make a ball and wrap it with a plastic bag to reserve in the fridge for about 30 minutes. We take off and we slightly grease the mold in which we will make the quiche, about 20 centimeters in the base and 24 in the highest part of the edge.
3. While half an hour passes, we start preparing the filling. Cut the onion into feathers and poach over low heat in a pan with olive oil. Main cooking for about 30 minutes or so, you should stay as seen in the photo. When you have it, we reserve until it cools.
4. The Serrano ham is bought directly in taquitos, but if you don have it, you should cut it. On the other hand, we open the peppers in half, to remove the seeds, and we cut them so that they have pieces of equal size.
5. To assemble the onion quiche and peppers, we start with stretching the dough. We put it on the mold and pass the roller through the edge to remove the excess dough, you can guide yourself with the photos. Then, click the whole surface with a fork and place a sheet of baking paper and some weight on top (dry legumes, as chickpeas for example) to prevent the dough from swelling. We move in the oven to 200ºC for fifteen minutes. The usual thing is to place chickpeas on baking paper, but this system works well for me. This process is called blank baking.
6. On the other hand, we finish mixing the ingredients of the filling. Then, beat the eggs and add evaporated milk, ham and onion already cold. We corrected the seasoning with a ground point and ground pepper to taste.
7. We empty the mixture on the base of breeze breeze and place the piquillo peppers above decoration. You can leave them as seen in the photo or make the ways you like the most to give you your personal touch.
8. Finally we cook the quiche of peppers and onion for 30 minutes to 210ºC.ve watching to prevent it from burning and when the filling and the dough has a golden tone, remove from the oven and let it cool to room temperature. With potato tortillas, the quiche can finish cooking with the internal heat, so if you see that it is a little to be ready you can already take it out of the oven. To enjoy!
