Name: Quick summer quiche with herbs on lavash
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: International
Ingredients: Thin tandoori lavash - 1 pcs.; Spinach - 150 g; Greenery - 100 g; Green onion - 50 g; Garlic - 4 clove; Chicken egg - 4 pcs.; Cream 20% (medium fat) - 200 ml; Sour cream 20% (medium fat) - 200 g; Mozzarella cheese - 200 g; Butter - 30 g; Salt to taste; Ground black pepper to taste

Quiches, traditional open pies that originated in France (and have long been baked all over the world), are made with savory shortcrust or chopped pastry. If you have time, learn how to make it. And if not, simply buy some delicious tandoor lavash.

Finely chop all the greens, spinach and peeled garlic. In a large skillet over medium heat, melt the butter and quickly simmer the greens until slightly wilted, 2–3 minutes.

In a bowl, whisk the eggs with salt (there should be no foam). Add cream and sour cream, stir until smooth.

Cut the pita bread into pieces so that they fit into a shallow baking dish with a diameter of at least 22 cm, covering the sides and hanging slightly over the edges. There should be 2-3 pieces.

Place the pieces of pita bread on top of each other, using a brush to coat them with the creamy mixture. The top layer does not need to be coated. Place the resulting stack in the mold and press it to the bottom and edges.

Stir poached herbs and mozzarella into the remaining creamy mixture and season with pepper. Place the resulting filling in the mold on the pita bread.

Place the quiche in the center of the oven and bake until the filling is completely set, about 30 minutes. Serve the quiche warm or cool.

Quick summer quiche with herbs on lavash

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Quick summer quiche with herbs on lavash

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