Onion quiche and string tomatoes
As you know (and if not, try to explain it) the quiche is a type of salty cake, derived from French cuisine ( quiche lorraine ) that is made mainly with eggs milkshakes and cream of fresh and thick milk, to which other ingredients have been added over time: grated cheese (now known as quiche vosgienne , from the French region of the Vosges), strips bacon or ham, poached or fried onions ( quiche alsacienne , typical of the Alsace region). The popular variant in French cuisine is the so-called tarte tourangelle which includes in its preparation smoked bacon and rillettes
Other variants such as Mediterranean quiche, that incorporates vegetables typical of Mediterranean cuisine: Peppers, zucchini, chmapiñones, leeks, tomatoes ( provençale), spinach ( quiche florentine). >
After what was said, this recipe would be framed within the variants of Mediterranean quiches, although my purpose was not other than to make a quiche with the delicious ristra tomatoes that I brought this summer of Castellón and how the onion I love, because I added a good amount. The result was a rich, very rich scandal
INGREDIENTS:
- 1 sheet of broken dough
- 3 onions
- 8 string tomatoes
- 1 scoop of mozzarella
- oregano
- 2 eggs
- 1 natural Greek yogurt (125 gr)
- 1 tbsp extra virgin olive oil
DEVELOPMENT:
Cut the onions into thin julienne and the pochamo into a low heat with a tablespoon of olive oil. We salt them. We reserve.
We preheat the oven to 200 º , with heat up and down.
We spread the mold with a little oil or butter and we mold the broken dough to it. At this point we can make the adornment that most suits us with the remains of dough, in this case I have done a braid.
We puncture the bottom with a fork, cover with the vegetable paper where the dough comes and sprinkle some chickpeas on top (we keep them for other quichés) or some ceramic balls that they sell to give them this use.
We bake ( blind , it is called) during 15 minutes.
Meanwhile we're going cutting the tomatoes . In this case I used raistra tomatoes, which are delicious, but you can use cherry tomatoes or a good tomato.
We beat the eggs and the yogurt and add a pinch of salt . I use yogurt because I like it better than cream and because it has less fat, but if you prefer cream, you only have to replace it with 200 ml of cream.
Once we have baked the dough, we remove the cream. garbanzos and the vegetable paper and stuffed with the poached onion, pour the egg and yogurt shake and spread the tomatoes and sprinkle with oregano over them.It has a lot of flavor and is ideal to spread on bread. It comes from Castellón, where it is native. They have a high content of vitamin C and E so they are a great antioxidant, reduces the risk of cancer and is beneficial for the heart. They are sewed in strings (hence their name) and they are kept hanging in the coolest and dryest place, they are kept for several months.
As I have already mentioned, I have become accustomed to dispensing with cream and using yogurt In this type of preparations, in addition to subtracting fats and calories, I like its taste and texture.
You can also substitute cream for evaporated milk, with only 8% fat.
If in place to put oregano, we put basil the flavor will also be spectacular.
