Sprat and Cherry Tomato Quiche
Potato casserole recipes can be found in all European cuisines—Italian, French, Spanish, Swedish, and, of course, Russian. Depending on the ingredients you...
- green onions – 0.5 bunch
- salt – to taste
- grated Parmesan – 50 g
- canned sprats in oil – 200 g
- eggs – 2 pcs.
- cherry tomatoes – 200 g
- cream with 22% fat content – 300 ml
- potatoes – 150 g
- flour – 200 g
- butter – 100 g
- egg – 1 pc.
- salt – 0.5 tsp.
- Cut the cold butter into cubes. Combine the flour and salt in a food processor, add the butter, and pulse until the mixture resembles crumbs. Add the egg and pulse until the dough is smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Roll out thinly on a floured surface.
- Preheat oven to 180°C. Grease a springform pan with butter and line the bottom with parchment paper. Carefully place the dough into the pan, trimming any excess. Prick the dough with a fork.
- Cover the pan with parchment paper and sprinkle with dried beans. Bake for 10 minutes. Remove the beans and parchment paper, and bake for another 5 minutes.
- Peel the potatoes and boil them in salted water for 8 minutes, until half-cooked. Drain, let cool, and slice. Wash the tomatoes and cut them in half. Wash and chop the green onions.
- Whisk the cream, eggs, and Parmesan in a large bowl. Season with black pepper and sprinkle with chives.
- Place the potatoes and tomatoes on the dough. Pour in the creamy mixture. Arrange the sprats on top. Bake for 35 minutes, until the filling thickens and turns golden. Serve the quiche hot or cold.
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