Quiche de puerro
Serves 1
Directions
- 1Mix all flours, water, olive oil, and salt in a bowl. Add curry or paprika and mustard for flavor and knead the dough until smooth.
- 2Place the dough in a container and refrigerate.
- 3Roughly chop onions, leeks, garlic, and cut oyster mushrooms into cubes. Combine in a bowl with salt, pepper, and olive oil.
- 4Spread vegetables on a baking sheet and bake at 200°C.
- 5Prepare the filling mixture by whisking together the maizena, milk, eggs, salt, and pepper.
- 6Roll out the refrigerated dough to the size of your mold, line the mold with it, trim edges, and prick the base with a fork.
- 7Pre-bake the dough in the oven.
- 8Spread the roasted vegetables over the pre-baked dough base, top with grated cheese and corn kernels if desired, then pour the egg and milk mixture over it.
- 9Bake at 200°C.
Ingredients
- 100 g harina 000
- 100 g harina 0000
- 50 g harina de centeno integral
- 50 g harina de trigo integral
- 135 g agua
- 40 g aceite de oliva virgen extra
- 7 g sal
- curry (optional)
- pimentón (optional)
- 1 cdta mostaza
- 2 whole puerro
- 2 whole cebolla
- 200 g gírgolas
- 1 clove ajo
- 1 cdta maizena
- 200 g leche
- 4 whole huevo
- queso, rallado (optional)
- a few kernels choclo (optional)
Equipment
bowlrolling pinbaking sheetmoldknifewhiskoven
