Quiche Base Dough
© 2006-2024 Valéria's Cuisine
Very nutritious and tasty quiche dough that can be used with any type of filling.
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Ingredients
| 150 g | low fat ricotta |
| 5 tablespoons | oil |
| 3 tablespoons | milk |
| 1 | egg |
| 1 flat teaspoon | salt |
| 1 heaped teaspoon | baking powder |
| 300 g | whole wheat flour |
Preparation
Mix the ricotta, milk, oil, egg and salt well in a bowl. Sift in the flour with the yeast and mix with a mixer (dough hook) until you get a smooth dough. Cover with a cloth and place in the refrigerator for 1 hour.
Divide the dough into two parts. Wrap one part in paper wrap, place in a freezer bag and freeze for another quiche.
Grease only the bottom(!) of a baking pan with a removable bottom, spread the dough on it, forming a 2 cm high rim on the sides. Fill as desired and bake in a preheated oven at 200 °C for 45 minutes.