Shavuot is a Jewish holiday, and it’s all about cheese. This quiche recipe is one of my favorite , and I made it for Shavuot ( which was last weekend).
The original recipe is from a cooking magazine 2003- special edition for Shavuot, but my mom change it threw time. Hope you would love this recipe as much as I do (well if you love cheese there is no way you won’t LOVE it).
Ingredients
- For The Dough
- 70 gr. Butter
- 200 gr. of grated mozzarella cheese
- 2 eggs
- 3 cups of flour
- 1 tablespoon of fresh chopped oregano
- 1 tablespoon of fresh thyme
- 1/2 teaspoon of salt
- For The Filling
- 200 gr. Grated Gouda cheese
- 400 gr. Of ricotta cheese
- 500 gr. Cottage cheese
- 1/2 cup of coarsely chopped basil leaves
- 2 eggs
- 3 tablespoons of flour
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground black pepper
- 1/4 teaspoon of nutmeg
Instructions
1
Mix all the crust ingredients (in a bowl or mixer with a hook) until the dough is uniform.
2
If necessary add some water. Make a ball from the dough, and put it in the refrigerator to rest for about an hour.
3
Mix all the ingredients of the filling
4
Preheat oven to 375 degrees F.
5
Unroll quiche crust and press into a 10" round Payrex and pour the filling on the crust.
6
Bake for 75-80 minutes until golden.
7
Let cool for 2-3 hours before slicing and serving, otherwise the cheeses will be too soft during the piece of pie.
Notes
In order to creat the quiche like in the picture (with the crust exposed and not in the baking pan) , use non-stick Springform pan. Cut a long, narrow baking sheet, the size of the diameter of the baking pan. Stick it to the sides of the pan with a little water or oil. Arrange the dough evenly.
When the quiche is ready, wait for it to cool and then open the spring and remove the paper sheet.
Ingredients
- For The Dough
- 70 gr. Butter
- 200 gr. of grated mozzarella cheese
- 2 eggs
- 3 cups of flour
- 1 tablespoon of fresh chopped oregano
- 1 tablespoon of fresh thyme
- 1/2 teaspoon of salt
- For The Filling
- 200 gr. Grated Gouda cheese
- 400 gr. Of ricotta cheese
- 500 gr. Cottage cheese
- 1/2 cup of coarsely chopped basil leaves
- 2 eggs
- 3 tablespoons of flour
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground black pepper
- 1/4 teaspoon of nutmeg
Instructions
Mix all the crust ingredients (in a bowl or mixer with a hook) until the dough is uniform.
If necessary add some water. Make a ball from the dough, and put it in the refrigerator to rest for about an hour.
Mix all the ingredients of the filling
Preheat oven to 375 degrees F.
Unroll quiche crust and press into a 10" round Payrex and pour the filling on the crust.
Bake for 75-80 minutes until golden.
Let cool for 2-3 hours before slicing and serving, otherwise the cheeses will be too soft during the piece of pie.
Notes
In order to creat the quiche like in the picture (with the crust exposed and not in the baking pan) , use non-stick Springform pan. Cut a long, narrow baking sheet, the size of the diameter of the baking pan. Stick it to the sides of the pan with a little water or oil. Arrange the dough evenly. When the quiche is ready, wait for it to cool and then open the spring and remove the paper sheet.
Did you like this recipe? Do you have any questions? Write me here in the comments section!
And if you want to stay up to date with recipes, sign up for my newsletter, follow Facebook and if you like the recipe, pin it on Pinterest!
No Comments