I’m a big fan of cheese and I’ve been waiting to get my hands on these two recipes found in my mothers cooking recipies collection. These are from the book written by Anna Bergenström, original title Annas mat – stora kokboken.
Quiche without the crust
1 small zucchini
1 big shallot
~100g fresh mushrooms
½ dl wheat flour
2 dl grated cheese
4 dl milk
½ dl minced parsley
1 – 1½ table spoons fresh or 1 table spoon dried tarragon, thyme or oregano
(black pitless olives)
Rinse zucchinis and split them longwise. Cut the halves to half crecent shaped slices. Rinse and chop shallot into peaces sized 2cm’s and mushrooms into fourths.
Parboil the zucchini and shallot in lightly salted water for 2 minutes, rinse with cold water and drain well.
Butter a baking pan and put the vegetables into it. Prepare a mixture of milk, eggs and flour and spice it up with grated cheese and minced herbs. Pour the mixture into the pan, add thick tomato slices on top and decorate with few olives.
Bake in 200-225 C oven for approximately 40 minutes depending on the height and size of the pan.
150g grated strong cheese
1½ dl wheat flour
few pinches of salt
100g of butter or vegetable shortening
2 table spoons of ice cold water
whipped egg for brushing before baking
Prepare by hand:
Measure flour, diced butter and the salt into two thirds of the grated cheese.
Pinch the mixture with fingertips and add water. Mix rapidly into a batter and refrigerate for at least an hour for the batter to become easily mandible.
Prepare with food processor:
Grate the cheese and put aside 1/3. Add into the cheese grate in the processor flour, salt and fridge cold butter in big dices.
Let the processor run for a few seconds until mixture is grainy. Add water while processor runs. The batter is ready when it starts to form a ball. Let it rest in a fridge for at least an hour.
Bake as so:
Roll out the batter into approximately 10 cm wide and Â½ cm thick. Brush it with lightly whisked egg and sprinkle the rest of the grated cheese on the top.
Cut with a knife or pastry wheel into sticks 1 cm wide. Put them on baking paper or greased baking pan.
Bake in the middle of 225 C oven for about 10 to 12 minutes. Let them cool down on the pan and keep in a tightly closed jar.