FRESH GARLIC AND POTATO QUICK

For the quiche dough:

• 125 g butter
• 250 g flour
• 3 eggs
• 2 teaspoons of salt
• 1 teaspoon black pepper

For the creamy mixture:

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• 225 ml cream
• 225 ml milk
• 5 eggs
• 1 teaspoon of salt
• 1 teaspoon black pepper

Inner material:

• 1 large potato
• 5 sprigs of fresh garlic
• 100 g grated mozzarella cheese

• To prepare the quiche dough, cut the butter you took out of the refrigerator into cubes, throw it into the food processor and add the flour. Blend on the lowest speed of the food processor until it resembles sand. Then add salt and pepper. Turn a few times and add the eggs one by one. After mixing, place it on the counter and knead for another 2 minutes. Cover it and put it in the refrigerator, let it rest for half an hour.
• Spread the quiche dough on the bottom and sides of heat-resistant personalized portion containers. Pour a handful of dried beans on top to create weight. Bake in a preheated oven at 150 degrees for 20-25 minutes.
• For the creamy mixture, mix the cream, milk, egg, salt and pepper in a bowl.
• For the stuffing, cut the peeled potatoes into cubes and transfer them to a pot. Add enough water to cover it. When the water boils, boil the potatoes for 8 minutes. Finely chop fresh garlic and cook in olive oil until soft. Mash the boiled and drained potatoes. Add the garlic roasted with olive oil and grated mozzarella cheese and mix.
• Share the potato filling into the quiche dough that you have cooked beforehand. Pour the cream mixture over it. Bake in the oven set at 170 degrees for 25 minutes.