Cecina quiche with brie cheese, original and delicious
A recipe that is not usually missing from our “special summer” cookbook is quiche. A kind of spicy cake that allows any ingredient.
Kish is a development that is not missing in our specific summer cookbook. We made quiche of all kinds, with sabrasada and dried apricots, with bacon and mushrooms, with spinach and pine nuts, with peas and salami al tartufo, with salmon with mushrooms …
Although this time we have prepared a Cecina quiche with brie cheese to which we seasoned, during the tasting, a few leaves of rosemary and a thread of honey. The combination could not be better!
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Cecina quiche with brie cheese
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In a bowl, mix the cream with the eggs. Season to taste.
Spread the dough on a form.
We cut the Brie cheese into slices, and they in turn into not very large pieces.
Distribute the cecina toxins and cheese inside the dough.
Pour the mixture of cream and eggs.
Sprinkle some Provencal herbs on top and place the form in the oven, which we have preheated to 180º.
Let it work for 30 minutes. Let it warm up in the oven for another five minutes.
We take it out and try it whenever we want. At this point, as soon as it cools down or the next day, warm up, which is even better.
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