Quiche with wild garlic and goat cheese
4 servings
30 minutes
Kish with ramson and goat cheese is a refined dish that combines the rich traditions of Uzbek cuisine with European sophistication. The base is a crispy shortcrust pastry that gently holds the tender, aromatic filling. Goat cheese adds creaminess and softness to the dish, while ramson brings piquant notes of freshness and a hint of garlic spice. This kish is an excellent choice for a spring table when ramson is in full bloom. Its flavor is harmonious and rich, while the texture is airy due to whipped eggs and cream. It can be served warm or slightly cooled; it’s equally good as a standalone dish or accompanied by a light salad of fresh vegetables. This kish is not just a treat but a true gastronomic story filled with the aromas of nature and the refined taste of traditions.
1
Preheat the oven to 200 degrees.
2
In a bowl, mix flour, softened butter, margarine, and a little salt. Add some water and knead into a soft dough. Form a ball, wrap it in film, and refrigerate for 30 minutes.
- Wheat flour: 170 g
- Butter: 30 g
- Margarine: 60 g
- Water: to taste
- Salt: to taste
3
Roll out the dough and place it in a round form with low sides (25 cm), pressing it well. Cover with foil and add beans. Bake on the top shelf of the oven for about 10 minutes, then remove the foil and bake for another 7 minutes until the dough is slightly browned.
- Wheat flour: 170 g
4
Meanwhile, beat the eggs with cream and goat cheese in a bowl. Add salt and pepper.
- Chicken egg: 2 pieces
- Cream: 200 ml
- Soft goat cheese: 120 g
- Salt: to taste
- Ground black pepper: to taste
5
Heat a small amount of vegetable oil in a pan and add finely chopped wild garlic. Sauté, stirring, until soft. Let it cool.
- Vegetable oil: to taste
- Wild garlic (ramson): 120 g
6
Slightly cool the sand mold, lay out the ramson, and pour in the whipped mixture.
- Wild garlic (ramson): 120 g
7
Bake for about 30 minutes at 180 degrees until the filling rises slightly and the dough is well browned.
