Quiche Lorraine with bulgur and ready peel

Submitted by enr on 26 Dec 2011
250 g bulgur
3 leeks onion
250 g mushrooms mushrooms
400 g ready rolled pastry (12-13)
5 eggs
200 g feta cheese
4 canned tomatoes or fresh, peeled
1 tsp dried garlic (4-5 cloves or)
1 tsp white pepper
150 ml olive oil
180 g of margarine or butter
1 bunch parsley
200 g cheese
200 g almonds - roasted
100 g dried fruit - apricots, raisins, prunes
Quiche Lorraine with bulgur and ready peel
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The bulgur is boiled until ready. Drained. Leeks and mushrooms finely and fry in 3-4 tablespoons of olive oil until tender. Stew with a little broth and boil until the water evaporates. Add chopped tomatoes, cooked bulgur, dried garlic, salt, white pepper, chopped almonds, dried fruit, half of the chopped parsley. Whites of eggs are broken down into hard snow. Allow to cool slightly bulgurenata mixture and add the crumbled feta cheese with the egg yolks and beaten whites with gentle stirring. In a round, deep pan (shape cake), greased with margarine, are stackable, rotated 90 degrees filo pastry sheets, pre-coated with butter. Leave rabchetata of sheet hanging on the side of the tray. The resulting bulgurena was poured over the sheet. Bend is hanging over the sheet mixture on the edge of the tray so as to obtain a ledge. Pour a few pieces of butter on top and chopped parsley. Bake in moderate oven until the turn pink peel. Shortly before withdrawing the tray top rank pieces of cheese, allow to melt and lightly browned.
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26 Dec 2011