Potato and sunflower seed quiche
Ingredients
Instructions
- 250 g of flour
- 125 g butter + 15g
- curry powder
- salt pepper
- 600 g potatoes
- 2 onions
- 3 eggs
- 30 cl of cream
- 50 g of grated cheese
- 1 tbsp. sunflower seeds
- 2 tbsp. olive oil
- 1 bunch of parsley
For the sauce:
- 1 egg yolk
- 2 tbsp. mustard
- 10 cl of sunflower oil
- 3 sprigs of dill
- Prepare the shortcrust pastry. In a bowl, mix the flour, 1 pinch of salt, 1/2 tsp. coffee curry and butter cut into pieces. Add 5 cl of water. Knead the dough and form a ball. Reserve in the refrigerator under film, 30 min.
- Cook the potatoes in salted boiling water. Drain them, refresh under cold water. Peel them.
- In a fry pan, heat the olive oil and fry the chopped onions.
- Preheat the oven to 180°C (th.6). Roll out the dough and line a buttered pie pan. Arrange the onions and potatoes cut into thin rings. In a bowl, whisk the eggs with the cream, chopped parsley, 1 pinch of curry, salt and pepper. For over the pie.
- Sprinkle with grated cheese. Bake 30 mins.
- In a bowl whisk the egg yolk with the mustard. Whisk in mayonnaise with the oil in a thin stream. Salt, pepper and add the chopped dill.
Brown the sunflower seeds in a dry non-stick pan. Sprinkle the pie. Serve with the sauce.
Potato and sunflower seed quiche
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