Vegetable, scamorza cheese and tomato passata quiche with kamut flour base
Preparation time:60 mins.
A unique tasting recipe thanks to Well Bouillon
- 200g kamut flour
- 100 ml water
- 300g mixed vegetables of your choice
- 100g smoked scamorza cheese
- 2 cloves of garlic
- 30 ml extra virgin olive oil
- Well Granulated Bouillon N. 9 Porcini Mushrooms
- Well Granulated Bouillon N.2 Vegetable (or Organic Vegetable or Spring Vegetable)
- Salt and pepper
- 2 egg yolks
- 400 ml fresh cream
- 50g grated grana cheese
- 200ml tomato passata
- Oregano and basil as required
Make the dough with the flour, water, Well Granulated Bouillon N. 9 Porcini Mushrooms, salt and oil. Leave to rest for half an hour. Wash, remove dirt and peel the vegetables chosen (carrots, courgettes, celery, fennel, spinach, etc.) and cut them finely into julienne pieces. Sautée in a non-stick pan with a drop of oil and a clove of garlic, then season with Well Granulated Bouillon N.2 Vegetable, salt and pepper. Leave them very al dente (so that they are still a bit hard).
Bring the tomato pulp with the garlic, basil and oregano, up to the boil. Season with Well Granulated Bouillon N.2 Vegetable, salt and pepper. Blend the egg yolks, cream, grana cheese, a pinch of Well Granulated Bouillon N.2 Vegetable, salt and pepper.
Roll the pastry out into a quiche dish and fully line it. Blind bake it using a weight in a pre-heated oven at 200C for 4-5 minutes. Fill it with the vegetables, first removing the garlic, and the grated smoked scamorza cheese and put it back in the oven at 175C for 15 minutes.
Take the quiche out of the oven and leave to rest for a few minutes. Cut into slices and serve immediately.