'Basic Pie Crust Recipe'
3 large eggs
1/2 cup finely chopped onion
1 tablespoon wheat flour
To taste: salt
3 tablespoons melted butter
1 cup heavy cream or whole milk
2 cups drained canned green corn
4 slices of uncooked prosciutto, cut into strips and fried (for decoration)
*Basic Pie Crust Recipe
2 cups wheat flour
A pinch of salt
125g cold unsalted butter, cut into small pieces
'Basic Pie Crust Recipe'
3 large eggs
1/2 cup finely chopped onion
1 tablespoon wheat flour
To taste: salt
3 tablespoons melted butter
1 cup heavy cream or whole milk
2 cups drained canned green corn
4 slices of uncooked prosciutto, cut into strips and fried (for decoration)
*Basic Pie Crust Recipe
2 cups wheat flour
A pinch of salt
125g cold unsalted butter, cut into small pieces
Prepare the basic pie crust recipe and line a 28cm square or round quiche dish with it
Fork the pastry to create a texture similar to breadcrumbs and bake in a moderate oven (180°C) for 20-30 minutes or until firm, without browning
In a food processor, beat together the eggs, onion, flour, and salt until well combined
Beat the mixture until the onion is finely chopped
Add the melted butter and heavy cream, and process quickly
Transfer to a bowl, add the green corn, and mix well
Pour into the pre-baked pie crust
Bake in a moderate oven (180°C) for 40-50 minutes or until the filling starts to puff and golden
Remove from the oven, let cool, and decorate with fried prosciutto strips
Serve warm or at room temperature
*Basic Pie Crust Recipe
Mix together the flour, salt, and cold butter with your fingertips until a crumbly texture forms
Add 1/2 cup of chilled water gradually, until the mixture becomes homogeneous
Cover with plastic wrap and refrigerate for 15 minutes
Roll out the dough to line the quiche dish
The filled and baked quiches can be wrapped in plastic wrap and frozen in the same dish (if you have a freezer)
When serving, bake in a moderate oven (180°C) for 10-15 minutes
To check if the quiche is done, open the oven door carefully and gently rock the dish
If the filling is slightly moist in the center and firmer on the edges, it's ready.
