Curly semolina quiche

Step-by-step preparation

Cooking time: 2 hr 40 mins

1. STEP 1

   

   How to make curly semolina quiche? First prepare the cream. Use finely ground semolina; it is better not to use semolina.

2. STEP 2

   

   Heat the milk in a thick-bottomed saucepan. It should be very hot, but there is no need to bring it to a boil.

3. STEP 3

   

   In a suitable sized container, combine eggs, sugar and salt.

4. STEP 4

   

   Whisk everything until smooth.

5. STEP 5

   

   Add semolina and lemon zest, stir. Adding semolina will make the structure of the cream more stable.

6. STEP 6

   

   Pour about a third of the hot milk into the resulting mass. At the same time, stir quickly to prevent the eggs from boiling.

7. STEP 7

   

   Return the pan with the remaining milk to the stove. Over medium heat, with active stirring, pour the resulting egg-milk mixture with semolina into a saucepan with milk.

8. STEP 8

   

   Bring the mixture to a boil. Simmer the cream over low heat until thickened, 2 minutes. At the same time, stir constantly so that the cream does not stick to the bottom of the pan.

9. STEP 9

   

   Remove the saucepan with the cream from the stove. Add lemon juice, vanilla and butter. Mix thoroughly until smooth.

10. STEP 10

    

    To make the cream cool faster, you can transfer it to another container. Cover the cream with cling film in contact to prevent a crust from forming on the surface. Cool the cream.

11. STEP 11

    

    Measure out the ingredients needed to make the light dough. The butter should be cold.

12. STEP 12

    

    Combine flour with baking powder and vanilla, sift into a bowl of suitable size. Sifting will enrich the flour with oxygen, and the dough will rise better during baking.

13. STEP 13

    

    Add sugar to flour, mix.

14. STEP 14

    

    Add cold butter to the dry ingredients using a coarse grater.

15. STEP 15

    

    Rub everything quickly with your hands until you get crumbs.

16. STEP 16

    

    In a small bowl, mix the yolk with sour cream until smooth.

17. STEP 17

    

    Pour the yolk with sour cream into the butter crumbs.

18. STEP 18

    

    Knead the dough quickly so that the butter does not melt from the heat of your hands. If the process is delayed, the dough will lose its friability after baking.

19. STEP 19

    

    Divide the light dough into 2 parts, wrap it in a bag and put it in the refrigerator for 1 hour.

20. STEP 20

    

    Measure out the required ingredients for the dark shortcrust pastry.

21. STEP 21

    

    Combine flour with vanilla, cocoa and baking powder, sift through a sieve.

22. STEP 22

    

    Combine the sifted ingredients with sugar and cold grated butter. Rub the mixture quickly with your hands.

23. STEP 23

    

    Pour in the beaten yolk with sour cream and stir.

24. STEP 24

    

    Quickly knead the dark dough. Similarly, divide it into 2 equal parts and put it in the refrigerator.

25. STEP 25

    

    Thaw the cherries for the filling first, placing them on a sieve to drain excess juice. You can take any berries, both fresh and frozen.

26. STEP 26

    

    Line a pie pan with parchment. In this case, a springform pan with a diameter of 20-22 cm is suitable. Grate one part of the chilled light dough onto the bottom of the pan.

27. STEP 27

    

    Grate some of the dark dough on top. You can mix the light and dark dough a little together.

28. STEP 28

    

    Spread the cooled custard over the dough in an even layer and smooth it out.

29. STEP 29

    

    Place the cherries, pressing them slightly into the cream.

30. STEP 30

    

    Grate the second part of the light dough on top.

31. STEP 31

    

    And do the same with part of the dark dough.

32. STEP 32

    

    Bake the pie in an oven preheated to 190C for 35-40 minutes until lightly browned. Select the baking mode based on the operating characteristics of your oven. Let the finished pie cool completely.

33. STEP 33

    

    Quiche tastes best when chilled. Cut it into pieces and serve. Bon appetit!