Quiche pumpkin and celeriac
This quiche I've had to be inspired by this version that had brought Bea ... I liked the vegetables and also the idea of Brisée with poppy seeds ... but I did it with two types of flour. For the stuffing I kept the vegetables (omitting tomatoes) but without smoothies, as I love to hear the pieces of vegetables in my teeth and I used to like cheese very good cacioricotta Pugliese, I love it! A pie so good, delicate and tasty at the same time, and was very particular Brisée seeds papevero that squeak between your teeth! ... To try!
-for Brisée:
100 grams of flour 00
100g of flour
100 grams of cold butter
3 tablespoons poppy seeds
4 tablespoons cold water
1 pinch of salt
-for the stuffing:
150 g celeriac
230 gr pumpkin already clean
vegetable broth
salt
1 shallot
250g ricotta
1 egg
2 tablespoons grated abundant cacioricotta
Brisée Prepare the dough: combine the 2 flours in a bowl with salt and poppy seeds, add the cold butter cut into small pieces and start working the dough with your hands, the dough must be crumbled, add a tablespoon cold water adjusted until the dough is well mixed and smooth.
Form a ball, cover in foil and let rest in refrigerator for an hour.
Meanwhile prepare a buttered and floured mold quiche.
Prepare the filling: In a frying pan, soften the shallots briefly with some oil, add the diced celery root is not too large (1-2 cm), stir-fry them briefly and then add the hot broth to cover hardly. After 5 minutes add the pumpkin into chunks, I've made later, as the celery root takes me a few more minutes to cook. To braise the vegetables until the broth is dried, if it should serve to add more slowly until the vegetables are cooked (not over-boiled as any event, after going to cook in the oven). Season with salt and remove from heat.
In a bowl beat the egg with the ricotta, the cacioricotta (or other grating cheese to your liking) and a pinch of salt. Roll out the dough and cover the mold Brisée, dense Prick the bottom and cook briefly in white for 15 minutes at 200 degrees. I followed advice heard on a TV program where they said that. well if you punched the bottom and a little edges, do not need to put the weights (which I usually use) ... I tried and I must say that pasta actually has not risen. Then fill the shell of Brisée with the mix of celeriac and pumpkin and fill it with the mix of ricotta, then spread well and cook in oven at 200 ° for 40 minutes, or until dough is well cooked and the filling is golden and well coagulated.
-for Brisée:
100 grams of flour 00
100g of flour
100 grams of cold butter
3 tablespoons poppy seeds
4 tablespoons cold water
1 pinch of salt
-for the stuffing:
150 g celeriac
230 gr pumpkin already clean
vegetable broth
salt
1 shallot
250g ricotta
1 egg
2 tablespoons grated abundant cacioricotta
Brisée Prepare the dough: combine the 2 flours in a bowl with salt and poppy seeds, add the cold butter cut into small pieces and start working the dough with your hands, the dough must be crumbled, add a tablespoon cold water adjusted until the dough is well mixed and smooth.
Form a ball, cover in foil and let rest in refrigerator for an hour.
Meanwhile prepare a buttered and floured mold quiche.
Prepare the filling: In a frying pan, soften the shallots briefly with some oil, add the diced celery root is not too large (1-2 cm), stir-fry them briefly and then add the hot broth to cover hardly. After 5 minutes add the pumpkin into chunks, I've made later, as the celery root takes me a few more minutes to cook. To braise the vegetables until the broth is dried, if it should serve to add more slowly until the vegetables are cooked (not over-boiled as any event, after going to cook in the oven). Season with salt and remove from heat.
In a bowl beat the egg with the ricotta, the cacioricotta (or other grating cheese to your liking) and a pinch of salt. Roll out the dough and cover the mold Brisée, dense Prick the bottom and cook briefly in white for 15 minutes at 200 degrees. I followed advice heard on a TV program where they said that. well if you punched the bottom and a little edges, do not need to put the weights (which I usually use) ... I tried and I must say that pasta actually has not risen. Then fill the shell of Brisée with the mix of celeriac and pumpkin and fill it with the mix of ricotta, then spread well and cook in oven at 200 ° for 40 minutes, or until dough is well cooked and the filling is golden and well coagulated.
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