Evenflo Simplestepextension

Quiche Muffin

relaxed in return for a week, after cooking with the group on Saturday and entertain you while waiting for our guide ... which obviously will not delay us too long to get lynched otherwise ... quiche here is a new (for me yet to be published) ... whose work the dough with the planetary, with the cook on the other hand we have agreed that yes, you can easily do by hand, but as well when you are done with the planet!!

doses of the mix are a couple of small quiches for the cover. They are two different bodies to be joined together

for the first mixture

150 g Spelt wholemeal flour

150 grams of goat butter

(1 pinch of salt if you use a goat butter or a little salty normal butter)

Making the fountain with the flour, the center put the butter cut into cubes and salt. Working with a knife and then with your hands until a soft dough (I used the planetary shift from high speed 1 to 2 ... the time is longer than usual but it's worth it!)

for the second mixture

150 g wholemeal flour Spelt

2 eggs

10 grams of yeast

30 grams of goat milk

Dissolve yeast in milk warm. Working together the flour, beaten eggs and baking powder until the dough is sticky (in this case I used the planet, gradually shifting from speed 1 to speed 4).

Combine the two mixtures very quickly to get an elastic dough.

Allow to rest in refrigerator for about an hour.

for the filling

5-6 leeks 1 pound of sliced \u200b\u200bbacon spread

150 g Emmentaler type cheese (or fresh goat cheese in my case)

2-3 eggs

a cream (or 100 grams of goat cheese and a little milk goat in my case)

oil, salt, pepper and nutmeg

Clean leeks and cut into rounds, then let them seasoning in a pan with oil, salt and pepper, and cook them very low heat.

Cut the cheese into thin, almost transparent, except that 2 tablespoons cheese.

Apart stir together the cream (or cottage cheese + milk), eggs, some grated nutmeg, salt and pepper until a smooth cream.

Spread a little more than half and half pastry foderateci a baking sheet covered with parchment paper, and then a layer of cheese, a belly, a leek, and finally pour the cream and distribute evenly.

Fold the edges of the quiche slightly inward, or if you prefer, cut like the pan.

Bake at 200 degrees for 25-30 minutes or until the surface will begin to brown.

Half sheet that advances can be frozen and used for other preparations, preserved its characteristics without any problem (thawing and then in half a day at room temperature).