Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1 cup tvorog (Russian-style cottage cheese)
- 1/2 cup sour cream
- 3 eggs
- 1/4 cup chopped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Mixing bowls
- Whisk
- Food processor (optional)
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, stirring with a fork until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. Roll out the dough on a floured surface to fit the tart pan. Press the dough into the pan and trim the edges.
5. In a mixing bowl, whisk together the tvorog, sour cream, eggs, dill, salt, and black pepper until smooth. If desired, use a food processor to blend the mixture until creamy.
6. Pour the tvorog mixture into the prepared crust. Sprinkle the Parmesan cheese on top.
7. Bake the quiche for 35-40 minutes, or until the filling is set and the crust is golden brown.
8. Let the quiche cool for 10 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 305
Fat: 20g
Carbohydrates: 20g
Protein: 11g
Sodium: 420mg
Sugar: 1g
Substitutions for ingredients:
- Instead of tvorog, you can use cottage cheese or ricotta cheese.
- Instead of dill, you can use parsley, chives, or basil.
- Instead of Parmesan cheese, you can use any grated hard cheese, such as Pecorino Romano or Asiago.
Variations:
- Add cooked bacon, ham, or sausage to the filling for a meatier quiche.
- Use different herbs and spices to customize the flavor, such as thyme, rosemary, or cumin.
- Add chopped vegetables, such as spinach, mushrooms, or bell peppers, to the filling for extra nutrition and flavor.
Tips and Tricks:
- Make sure the butter and water are very cold when making the crust, as this will help it stay flaky and tender.
- If the dough is too crumbly, add a little more water. If it's too sticky, add a little more flour.
- To make the filling extra creamy, blend it in a food processor until smooth.
- Let the quiche cool for a few minutes before slicing, as this will help it hold its shape.
Storage Instructions:
- Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the quiche, place it in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the quiche on a platter garnished with fresh herbs, such as dill or parsley.
- Cut the quiche into small wedges and serve as an appetizer or snack.
- Serve the quiche with a side salad or roasted vegetables for a complete meal.
Garnishes:
- Fresh herbs, such as dill or parsley
- Lemon wedges
- Crème fraîche or sour cream
Pairings:
- White wine, such as Chardonnay or Sauvignon Blanc
- Sparkling water with lemon or lime
Suggested Side Dishes:
- Mixed green salad with vinaigrette dressing
- Roasted vegetables, such as asparagus or Brussels sprouts
- Crusty bread or rolls
Troubleshooting Advice:
- If the crust shrinks during baking, it may be due to overworking the dough or not chilling it long enough. Try rolling the dough thinner next time and chilling it for at least an hour before baking.
- If the filling is too runny, it may be due to using too much liquid or not baking the quiche long enough. Make sure to whisk the ingredients together thoroughly and bake the quiche until the filling is set and the crust is golden brown.
Food Safety Advice:
- Make sure to refrigerate any leftover quiche promptly to prevent bacterial growth.
- Always wash your hands and cooking surfaces thoroughly before handling food.
Food History:
- Quiche originated in France and became popular in the United States in the 1970s.
- Tvorog is a type of Russian-style cottage cheese that is commonly used in Russian and Eastern European cuisine.
Flavor Profiles:
- Creamy, tangy, savory, with a hint of herbaceousness from the dill.
Serving Suggestions:
- Serve the quiche warm or at room temperature for best flavor and texture.
- Cut the quiche into small wedges or squares for easy serving and portion control.
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Region: Russian