Basya Tsybukmakher
Preparation
I used store-bought pastry for the crust, but it is easy to make yourself:
Mix 2 cups of flour and 100 g of butter in a mixer until small, evenly sized balls form. Add the egg and 4 tablespoons of water, and continue mixing until a ball forms. Wrap in plastic wrap and chill in the refrigerator for half an hour. Roll out the chilled pastry and place it in a pie pan (26 cm in diameter). Cover with foil and fill with any kind of dried legumes to weigh it down. Bake for 20 minutes at 180 °C.
Meanwhile, prepare the filling. Sauté the finely chopped onion and coarsely chopped button mushrooms. When the liquid has evaporated, turn off the heat and let them cool.
Thaw a cup of small broccoli florets, or boil them if they are fresh.
Mix the onion, mushrooms, broccoli, and sweet cream with 30% fat. You can add 2-3 tablespoons of sour cream and half a cup of grated cheese. Season with salt and pepper to taste.
Pour into the baked crust and put the quiche in the oven for another 30 minutes.
Kitchen measures
| Ingredient | Cup | Tbsp | Tsp |
|---|---|---|---|
| Wheat flour | 140 g | 10 g | 3 g |
| Sugar | 200 g | 12 g | 4 g |
| Salt | 290 g | 18 g | 6 g |
| Butter | 230 g | 15 g | — |
| Powdered sugar | 120 g | 10 g | 3 g |
| Honey | 320 g | 22 g | — |
| Cornstarch | 140 g | 10 g | — |
| Cocoa | 140 g | — | — |
| Oil | 200 g | — | — |