Garlic and Poroto Quiche

Name: Garlic and Poroto Quiche
Yield: 4
Ingredients: Pastry Dough; 1 cup all-purpose flour; 1 tablespoon butter; 2 tablespoons oats; 1/2 teaspoon salt; 1 tablespoon water (if needed); Filling; 2 cloves garlic, sliced into thin pieces; 1/2 tablespoon light butter; Salt to taste; 2 lightly beaten eggs; 1/2 cup skim milk; 1/2 cup light cream cheese

1
Pastry Dough
2
1 cup all-purpose flour
3
1 tablespoon butter
4
2 tablespoons oats
5
1/2 teaspoon salt
6
1 tablespoon water (if needed)
7
Filling
8
2 cloves garlic, sliced into thin pieces
9
1/2 tablespoon light butter
10
Salt to taste
11
2 lightly beaten eggs
12
1/2 cup skim milk
13
1/2 cup light cream cheese

Ingredients

1
Pastry Dough
2
1 cup all-purpose flour
3
1 tablespoon butter
4
2 tablespoons oats
5
1/2 teaspoon salt
6
1 tablespoon water (if needed)
7
Filling
8
2 cloves garlic, sliced into thin pieces
9
1/2 tablespoon light butter
10
Salt to taste
11
2 lightly beaten eggs
12
1/2 cup skim milk
13
1/2 cup light cream cheese

Directions

1
Pastry Dough
2
1
3
Sift the flour onto a smooth surface until it forms a mound
4
Make a hole in the center and add the butter, oats, and salt
5
Knead with your fingertips and, if needed, add water to help
6
Shape into a ball and wrap in plastic film
7
Refrigerate for 20 minutes
8
Filling
9
In a skillet, sauté the garlic in butter for three minutes
10
Season with salt and let it cool
11
Add the remaining ingredients and the cooked filling to a bowl
12
Mix delicately and reserve
13
Assembly
14
1
15
Preheat the oven to 350°F
16
Roll out the pastry dough to 1/2 cm thickness and line a low, round cake pan with a diameter of 22 cm
17
2
18
Pour the filling over the pastry
19
Bake until the creme is golden brown and consistent.