Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pastry
Topping
Sauce
Utensils
One quiche tin measuring approx. 26 cm in diameter
How it's done
Pastry
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.
Topping
Blanch the cauliflower in boiling salted water for approx. 2 mins., drain, rinse with cold water. Spread the vegetables over the pastry base.
To prebake
Approx. 20 mins. in the lower half of an oven preheated to 200°C, remove.
Sauce
Combine the milk, cream cheese and eggs, season. Pour the sauce over the vegetables.
Finish baking
Approx. 40 mins. Remove, allow to cool slightly. Serve the quiche lukewarm.
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