by Chef Paulo Machado – in reference to Leftover Food

Have you ever thought of taking advantage of those cheese chips left in the fridge? Well, don’t throw them away. I am going to give you a simple and easy quiche recipe, which is different from the traditional one, because it must be made in the form of a removable bottom.

On Food Safaris expeditions we always contemplate a visit or even tasting of local and artisanal cheeses. And you, are waiting for what to prove you are delicious. And remember to use the whole cheese, even the part that is most dry for recipes as follows.

CHEESE QUICHE(cheese pie)

Pasta:

200 gr of butter w / salt

2 spoon of water soup

400 gr of wheat flour

Filling:

200 ml sour cream

4 eggs

100 ml of plain yogurt

300 gr of chopped mozzarella cheese

300 gr of fresh cheese

100 gr of leftover cheese

100 gr of grated parmesan cheese

Method of preparation:

Make the dough by gently mixing all the ingredients until it forms a homogeneous dough. Place on a removable bottom pan.

To assemble the pie. Chop the leftover cheese, the mozzarella and fresh cheeses and deposit on top of the shaped dough. Sour cream, eggs and yogurt into a blender and pour over the cheeses and cover well. Then sprinkle the grated Parmesan cheese. Bake in a preheated oven at 180º C for 30 minutes, until golden brown.