Sand dough quiche with liver in relish sauce
For lovers of offal - quiche of sand dough with chicken liver in spicy relish sauce
Ingredients
| chicken liver 400 g |
| BATTER: |
| wheat flour (top grade) 250 g |
| salt 1 pinch |
| butter (cooled) 150 g |
| egg 1 pc |
| ice water 3 tbsp. |
| SOUCE: |
| sweet pepper 1 pc |
| pickled cucumbers 50 g |
| apple 1 pc |
| onion 1 pc |
| garlic 2 cloves |
| apple cider vinegar 100 ml |
| eggs 2 pcs |
| vegetable oil 4 tbsp. |
| cane sugar 70 g |
| red hot pepper 1 pinch |
| sweet paprika 1 pinch |
| salt to taste |
| ground black pepper to taste |
Instructions
Step 1
Sift the flour, add salt, coarsely grated butter, eggs, water and knead the dough. Wrap it in clingfilm and put it in the refrigerator for 1 hour.
Step 2
Blot the liver with a paper towel and fry in vegetable oil until lightly crusted. Season with salt and pepper and transfer to a bowl.
Step 3
Prepare the sauce. Finely dice onion, garlic, pepper, peeled apple and pickles. Then alternately fry in vegetable oil. Salt, pepper, add vinegar, cane sugar, paprika, red pepper, mix, cover with a lid and stew for 20 minutes. Afterwards, open the lid and let the sauce cool.
Step 4
Grease a baking dish with butter, sprinkle with flour and with your hands spread the dough over its entire surface, including the sides. Prick the dough with a fork and send it to an oven heated to 190 degrees for 15 minutes.
Step 5
Then place the liver on the crust. Beat the eggs to foam, mix with the sauce and pour the liver with this mixture. Bake the quiche at 175 degrees for 25 minutes. Serve hot or warm.
