Friday, January 21, 2011

Bologna Quiche

Versão em Português
Versión en Español

In Brazil, bologna sausage is very popular, but it was a little loathed in gastronomy. We baked a quiche to prove how this italian sausage can be tasty in culinary recipes and not just as filling of bread roll. You can make it too 'cause it has the approval seal of Chocorango!

200g flour
100g salted butter, cold and cut into small cubes
2 tbsp cold water

3 thin slices bologna sausage
2 eggs
150ml cream
100g white cheese, grated

1. In a bowl, rub the butter cubes in the flour. Add cold water and mix to make a smooth dough. Do not overmix. If the dough is too thick, add a little more water, if is too moist, add a little more flour. Line tartlet pans with the dough and pinch with a fork. Let to chill until you prepare the filling.

2. In a ungreased skillet, cook each bologna slice to brown both sides. Cut into small pieces and reserve. In another bowl, whisk the eggs with cream until smooth. Whisk in cut bologna and grated cheese, add a little pinch of salt if you find necessary.

3. Preheat the oven to 350˚F.

4. Fill the chilled tartlet pans with the filling and sprinkle a little pepper over it. Bake for about 30 minutes or just until set the filling. Serve warm.

Tips: Do not use fresh cheese, 'cause the cheese must to melt.

Serve: About 12 mini quiches.


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