Curly Semolina Custard Quiche

Delicious, aromatic, with an unusual creamy filling! The pie with custard on semolina turns out to be curly, because its base and top are grated shortcrust pastry. Chocolate taste and delicate filling with lemon aroma and berry notes — an incredibly tasty combination! And it’s very easy to prepare!
cook time: 2h 40 min
Owen Truitt
Curly Semolina Custard Quiche

Nutrition Facts (per serving)

259
Calories
13g
Fat
28g
Carbs
5g
Protein

Ingredients (9 portions)

For light dough:

Egg yolks 1 pc
Sugar 40 g
Sour cream 30 g
Butter 80 g
Baking powder 3 g
Vanillin 0.2 g
Wheat flour 150 g

For dark dough:

Egg yolks 1 pc
Sugar 40 g
Sour cream 30 g
Butter 80 g
Vanillin 0.2 g
Baking powder 3 g
Cocoa 20 g
Wheat flour 130 g

For cream:

Eggs 2 pc
Sugar 100 g
Salt to taste
Milk 600 ml
Semolina 80 g
Butter 35 g
Vanillin 0.2 g
Lemon zest 1 tbsp
Lemon juice 1.5 tbsp
frozen cherries 80 g

Recipe instructions

Step 1

Step 1
How to make curly semolina quiche? First prepare the cream. Use finely ground semolina; it is better not to use semolina.

Step 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.

Step 3

Step 3
In a suitable sized container, combine eggs, sugar and salt.

Step 4

Step 4
Whisk everything until smooth.

Step 5

Step 5
Add semolina and lemon zest, stir. Adding semolina will make the structure of the cream more stable.

Step 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.

Step 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.

Step 8

Step 8
Bring the mixture to a boil. Simmer the cream over low heat until thickened, 2 minutes. Stir constantly so that the cream does not stick to the bottom of the pan.

Step 9

Step 9
Remove the saucepan with the cream from the stove. Add lemon juice, vanilla and butter. Mix thoroughly until smooth.

Step 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.

Step 11

Step 11
Measure out the ingredients needed to make the light dough. The butter should be cold.

Step 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.

Step 13

Step 13
Add sugar to flour, mix.

Step 14

Step 14
Add cold butter to the dry ingredients using a coarse grater.

Step 15

Step 15
Rub everything quickly with your hands until you get crumbs.

Step 16

Step 16
In a small bowl, mix the yolk with sour cream until smooth.

Step 17

Step 17
Pour the yolk with sour cream into the butter crumbs.

Step 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.

Step 19

Step 19
Divide the light dough into 2 parts, wrap it in a bag and put it in the refrigerator for 1 hour.

Step 20

Step 20
Measure out the required ingredients for the dark shortcrust pastry.

Step 21

Step 21
Combine flour with vanilla, cocoa and baking powder, sift through a sieve.

Step 22

Step 22
Combine the sifted ingredients with sugar and cold grated butter. Rub the mixture quickly with your hands.

Step 23

Step 23
Pour in the beaten yolk with sour cream and stir.

Step 24

Step 24
Quickly knead the dark dough. Similarly, divide it into 2 equal parts and put it in the refrigerator.

Step 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.

Step 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.

Step 27

Step 27
Grate some of the dark dough on top. You can mix the light and dark dough a little together.

Step 28

Step 28
Spread the cooled custard over the dough in an even layer and smooth it out.

Step 29

Step 29
Place the cherries, pressing them slightly into the cream.

Step 30

Step 30
Grate the second part of the light dough on top.

Step 31

Step 31
And do the same with part of the dark dough.

Step 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.

Step 33

Step 33
Quiche tastes best when chilled. Cut it into pieces and serve. Bon appetit!

Additional rubrics

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