Ginger Glaze Salad Quiche

Name: Ginger Glaze Salad Quiche
Yield: 6
Ingredients: 1 cup (ch) of wheat flour; 1/2 cup (ch) of butter; 5 tablespoons of water; 2 eggs; Salt to taste; Stuffing: 200 g of Brie cheese; 1/2 cup (ch) of heavy cream; 2 eggs; 1 tablespoon of cornstarch; 20 g of pine nuts; Ginger Glaze: 50 g of thin sliced ginger; 1 tablespoon of grated carrot; 1 tablespoon of orange juice; 1/2 cup (ch) of tangerine juice

1
1 cup (ch) of wheat flour
2
1/2 cup (ch) of butter
3
5 tablespoons of water
4
2 eggs
5
Salt to taste
6
Stuffing: 200 g of Brie cheese
7
1/2 cup (ch) of heavy cream
8
2 eggs
9
1 tablespoon of cornstarch
10
20 g of pine nuts
11
Ginger Glaze: 50 g of thin sliced ginger
12
1 tablespoon of grated carrot
13
1 tablespoon of orange juice
14
1/2 cup (ch) of tangerine juice

Ingredients

1
1 cup (ch) of wheat flour
2
1/2 cup (ch) of butter
3
5 tablespoons of water
4
2 eggs
5
Salt to taste
6
Stuffing: 200 g of Brie cheese
7
1/2 cup (ch) of heavy cream
8
2 eggs
9
1 tablespoon of cornstarch
10
20 g of pine nuts
11
Ginger Glaze: 50 g of thin sliced ginger
12
1 tablespoon of grated carrot
13
1 tablespoon of orange juice
14
1/2 cup (ch) of tangerine juice

Directions

1
Mix the dough ingredients until they come together
2
Let it rest for half an hour and then grease a form or four small ones (about 10 cm in diameter) with the dough
3
Stuffing: beat all the ingredients, except the pine nuts, in a blender
4
Pour it into the form
5
Sprinkle the pine nuts on top and bake at 160°C for 25 minutes
6
Ginger Glaze: cook over low heat for half an hour, stirring occasionally, the ginger with the juices and grated carrot
7
Assemble: place the quiche in the center of a plate and, to the side, the salad
8
Season with the Ginger Glaze.