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Whole Kitchen salt proposal in March 2011: Quiche of figs with prosciutto and cheese Maasdam

Whole Kitchen Salada in its proposal for the month of March we are invited to prepare a classic French cuisine, quiche.

Ingredients for the dough (cast of 18 cm in diameter)

1 + 1 / 4 cups flour

125 grams of butter at room temperature

1 pinch of salt

5-6 tablespoons of ice water.

Preparation:

We processor previously sifted flour, salt and diced butter. Process until crumbs species. A medium speed, continue beating while adding water by tablespoons. We will stop adding when the dough has become a rubber ball.

We cover with plastic wrap and let stand for half an hour in the refrigerator.

Meanwhile prepare the filling .

Ingredients:

120 grams of prosciutto into very thin slices

100 grams of dried figs rehydrated we will have by having them soak for 3-4 hours in water with a splash of wine (I added Pale Cream Montilla fine wine with a sweet little dot)

100 grams of cheese Maasdam

200 ml of cream

2 eggs

Preparation:

Cut the prosciutto into very thin strips 1 cm long, and we do the same with the previously drained figs. Grate cheese. Mix everything in a bowl gently to avoid breaking the figs. In another bowl beat the eggs, add cream and mix well. Add white pepper to taste. No need to add salt, ham already has enough.

dump the contents of the bowl in the one where we had ham, figs and cheese. Mix well to be spread around evenly.

Past time rest had recovered the mass stored in the refrigerator, covered with it our mold and fill with the prepared mixture.

Bake in preheated oven at 160 º for 40-45 minutes.

let cool in pan for 15-20 minutes and serve.

can also be prepared the night before and let it cool overnight. If we lined the pan with greaseproof paper we will have no problem turning out.