Quiche with Sorrel and Goat Cheese (Recipe 500)

Name: Quiche with Sorrel and Goat Cheese (Recipe 500) - Mirona P.
Ingredients: For the dough (you can use any other tart dough; as desired) 280 g flour 1/2 teaspoon salt 85 g cold butter cut into pieces 85 g cold lard 65; 125 ml cold water (I kept ice in the water) Fresh sorrel filling as much as you can hold in your cupped hands 5 green onions 3 eggs 250 ml milk (or a little more) 4 oz goat cheese (chevre) salt (if ne; the cheese is salty) grated parmesan

Meat - Quiche with Sorrel and Goat Cheese (Recipe 500) by Mirona P. - Recipia

To prepare a delicious tart with sorrel and cheese filling, we start by making the dough. In a large bowl, we mix the flour with salt, ensuring the ingredients are well integrated. Then we add the butter cut into small pieces and the lard, and with our hands, we gently rub the mixture in our palms until we achieve a texture similar to fine crumbs. It is essential not to rush this step; the correct texture of the dough will significantly influence the final result. Once we have obtained the crumbs, we start adding water, a little at a time, constantly mixing with a fork. It is important not to add all the water at once, as we do not know exactly how much the flour will absorb. We continue to add water until the dough binds well and becomes homogeneous. After obtaining it, we divide the dough into two equal parts and wrap it in plastic wrap, placing it in the fridge for 30 minutes to cool. After the dough has rested, we take one part and roll out a thin sheet, about 0.5 cm thick, which we shape into a tart pan. It is essential to prick the dough with a fork to allow steam to escape during baking, preventing bubbles from forming. We preheat the oven to 190°C (375°F) and bake the base of the tart until it becomes very lightly golden, which will take about 15-20 minutes. Meanwhile, we take care of the filling. We wash the sorrel well, ensuring we check both sides of the leaves to remove any snails or impurities. Tear the leaves into smaller pieces for even distribution. The onion is peeled, washed, and diced. In a separate bowl, we beat the eggs with the milk, and if desired, we add a little salt to enhance the flavor. Once the dough is baked, we take the tart out of the oven and let it cool slightly. On the base of the tart, we spread the cheese at room temperature, covering it evenly. On top, we sprinkle the sorrel leaves and chopped green onion. The egg and milk mixture is carefully poured over the filling, and finally, we sprinkle grated parmesan on top for added flavor. We arrange the edges of the tart as desired, then return the tart to the oven for another 35-40 minutes, or until the center is well cooked and the crust has taken on a golden color. When the tart is ready, we take it out of the oven and let it cool. It is delicious served at room temperature, alongside a glass of good wine, or it can be enjoyed as a main dish after a tomato soup. This tart is not only a feast for the taste buds but also an excellent choice for any festive meal.

Ingredients

For the dough (you can use any other tart dough
as desired) 280 g flour 1/2 teaspoon salt 85 g cold butter cut into pieces 85 g cold lard 65
125 ml cold water (I kept ice in the water) Fresh sorrel filling as much as you can hold in your cupped hands 5 green onions 3 eggs 250 ml milk (or a little more) 4 oz goat cheese (chevre) salt (if ne
the cheese is salty) grated parmesan

Quiche with Sorrel and Goat Cheese (Recipe 500)

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