Chicken liver quiche
8 servings
60 minutes
Recipe taken from the magazine "Culinary Workshop".
1
For the test, mix room temperature butter, flour, and salt in a blender bowl until crumbly.
- Butter: 1 tablespoon
- Wheat flour: 300 g
- Salt: to taste
2
Pour in cold water and stir again.
- Water: 2 tablespoons
3
Gather the dough into a ball and place it on a floured table, knead until smooth.
- Wheat flour: 300 g
4
Roll out into a thick flatbread (the dough may tear, that's normal).
5
Place the dough in a greased springform pan, spread it on the bottom, and create edges 3 cm high. Put it in the refrigerator for 5 minutes.
- Butter: 1 tablespoon
6
Wash the chicken liver, clean it from membranes and veins.
- Chicken liver: 500 g
7
Peel and chop the onion.
- Onion: 1 head
8
Fry onion and liver in a pan with butter for 3 minutes, stirring.
- Onion: 1 head
- Chicken liver: 500 g
- Butter: 1 tablespoon
9
Place in the blender bowl and chop.
10
Add eggs, cream, salt to the liver mixture and mix the filling until smooth.
- Chicken egg: 3 pieces
- Cream 20% fat: 200 ml
- Salt: to taste
11
Cover the dough with baking paper, sprinkle beans on top, and bake in the oven for 10 minutes at 180 degrees.
12
Remove the paper and beans, and let it cool a bit.
13
Spread the filling on the dough.
14
Sprinkle with grated cheese.
- Semi-hard creamy cheese: 150 g
15
Garnish with slices of cherry tomatoes.
- Cherry tomatoes: 5 piece
16
Bake for 25 minutes at 190 degrees.
