Friday, March 7, 2014

Colorful Quiches......Pumpkin Dough, Spinach Dough, and Beet Dough with Vegetable Filling and Cheese

I'm tired of winter, and the lack of color in the food!.....Therefore, even though we are still in the -25C range, I decided to cook with some color (natural colors of course!) to lift up my spirit......and guess what....I feel better!

Pumpkin Dough, Spinach Dough, Beet Dough Quiches

200 grams pumpkin cooked (without water) or 3 tablespoons spinach powder or 3 tablespoons Beetroot powder 
400 g flour 
1 teaspoon baking powder 
1/2 teaspoon salt 
120 grams of butter (cold)

Mix the flour, baking powder and salt. Add the butter in pieces, and mix it until it is with a sandy texture. Add either the pumpkin, spinach or beet. Add water until you have a dough that it is smooth, but not sticky. Let it rest for 1 hour in the fridge.

Roll it with a pin, and put it in a pie/quiche mold previously greased. Freeze for 1 hour. Take it out, and make holes with a fork. Cook it in a preheated oven at 350F for 15 minutes. Take it out.

 Cream to fill 2 large tarts (26 cm each) 
1/2 cup blanched almonds (in pieces or sliced)
1 cup milk 
3 eggs 

Put it in the blender the milk, eggs, and almond. Blend it until is creamy. Season it with salt.

For the filling:
Sautee mushrooms, leeks, zucchini (or whatever you have in the fridge)
Grated cheese or sliced 
Salt Pepper 
Olive oil

Stir fry the vegetables you want to use. Distribute them on top of the half-cooked crust

Add the creamy mixture on top. Add grated or sliced cheese. Decorate with cherry tomatoes.

 Cook at 350F in a preheated oven until the cream is set. In my case, it was 30 minutes. ENJOY!

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