Quish "a la Mexico"
4 servings
120 minutes
Quiche 'a la Mexico' is an amazing blend of Mexican flavors and French tradition. This pie features bright notes of cilantro, the tenderness of turkey, and a creamy cheese filling texture. Inspired by Mexican cuisine, it combines the lightness of corn and beans with the rich taste of Poshikhonsky and mozzarella. The crispy crust envelops the juicy filling, creating a harmony of textures. This quiche is perfect for cozy family dinners or friendly gatherings, and its mild flavor with spicy undertones makes it versatile. It can be served with herbs and sour cream sauce to enhance its tenderness and aromas. It is delicious both hot and cold, remaining rich and pleasant in taste.
1
Preheat the oven to 160 degrees.
2
Cut the turkey breast fillet and carrot into medium cubes.
- Turkey breast fillet: 250 g
- Carrot: 1 piece
3
In a pan, fry the fillet, add chopped carrots, and continue frying over medium heat until the carrots are half-cooked. Add corn and green beans, fry until the vegetables are done, season with salt and pepper, remove from heat, and cover.
- Turkey breast fillet: 250 g
- Carrot: 1 piece
- Frozen corn kernels: 50 g
- Green beans: 50 g
- Salt: to taste
- Ground black pepper: to taste
4
Add butter and salt to the flour and rub with your hands until crumbly. Add the egg yolk, mix, add cold water and knead thoroughly. Transfer the dough to a mold with sides and spread it out with your hands.
- Wheat flour: 250 g
- Butter: 100 g
- Salt: to taste
- Egg yolk: 1 piece
- Water: 2 tablespoons
5
In a bowl, mix milk, eggs, sour cream, and cheese. Add a little salt, finely chopped cilantro, and nutmeg. Mix thoroughly. Add the sautéed mixture of turkey fillet and vegetables. Mix again and pour into the prepared dough.
- Milk: 100 ml
- Chicken egg: 4 pieces
- Sour cream 35%: 200 g
- Poshekhonsky cheese: 100 g
- Salt: to taste
- Fresh cilantro (coriander): 5 stem
- Nutmeg: pinch
- Turkey breast fillet: 250 g
- Carrot: 1 piece
- Frozen corn kernels: 50 g
- Green beans: 50 g
6
Place in a preheated oven and bake at 160 degrees for 40 minutes (15 minutes before it's done, take out the pie and sprinkle with grated mozzarella).
- Mozzarella cheese: 50 g
