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Betty Bossi Koch-Center
One quiche tin measuring approx. 26 cm in diameter
How it's done
Mix the polenta, flour, garlic cloves and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins. Roll out the dough on a sheet of baking paper (approx. 30 cm in diameter), transfer to the tin along with the baking paper. Prick the base firmly with a fork, sprinkle with polenta, chill for approx. 15 mins.
Blanch the cauliflower in boiling salted water for approx. 2 mins., drain, rinse with cold water. Spread the vegetables over the pastry base.
Approx. 20 mins. in the lower half of an oven preheated to 200°C, remove.
Combine the milk, cream cheese and eggs, season. Pour the sauce over the vegetables.
Approx. 40 mins. Remove, allow to cool slightly. Serve the quiche lukewarm.
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