This is an unbelievably delicious cake. The filling is very tender and slightly spicy. The dough is not traditional for quiche (usually shortbread), but it is tasty, and it is also convenient to eat - it does not crumble. #pastry #pie #quiche #pumpkin #onion #cottage cheese
Ingredients: Dough: /- 500 g flour, tsp salt, tsp sugar, butter, milk, baking powder, Filling:, medium onions, Oil for frying, water, cottage cheese, eggs, heaping tbsp sour cream, tbsp starch, to taste salt and pepper, grated pumpkin (260 g), hard cheese
Cooking method:
Grind softened butter with salt and sugar. 🔰 Sift flour with baking powder to butter. ⚠️⚠️⚠️ Don't put it all in at once. For some reason, it took me only 400 g. 🔰 Add milk and knead the dough. Cover the dough and leave in a warm place for 30 minutes.
🔰 Cut the onion into cubes and fry in vegetable oil. 🔰When the onion is reddened, add water and simmer the onion until the water evaporates.
Grate the pumpkin on a fine grater. About 260 g of pumpkin fit in my glass. 🔰 Grate the cheese on a fine grater. 🔰 Combine cottage cheese, sour cream, eggs and starch. Mix well. If a homogeneous mass is not obtained, it is necessary to pierce with a blender. 🔰 Add onion, pumpkin and cheese to the mixture. Salt and pepper the filling.
🔰 Knead the dough again. It will become smoother. 🔰 Roll into a layer a little more than the diameter of the form, so that it is enough for the sides. 🔰 Put the dough in the form, and pour the filling. I trimmed the edges a little and made a flower out of the remaining dough. ⚠️ Do not cut the edges flush with the filling - it increases in volume during baking.
🔰 Bake for 25-30 minutes in an oven preheated to 180 degrees until golden brown and the filling stabilizes. Take it out of the mold when the cake has cooled down. I took out and turned the cake with a plate. The filling was not damaged at all, did not flow, did not wrinkle.