FINNISH STYLE MACARONI CASSEROLE QUICHE A traditional Finnish dish is a kind of mac and cheese with meat. A kind of crustless quiche in itself: Hollow elbow macaroni and ground meat, pork and/or beef, are baked in the oven in egg-milk until firm. Usually its eaten with rye bread on the side - like every meal in Finland - so why not make a rye crust around the casserole and be done with it? I used more rye in the crust, to bring out stronger rye flavor: 1.5dl rye flour 0.5dl wheat flour 1dl oats 50g butter 1dl sour milk Pre-baked 20 minutes in 180 degrees. Macaroni - actually tri-color fusilli - was cooked not-quite-done in salt water. Garlic, onion and minced pork was sauteed in olive oil, seasoned with soy sauce, salt and pepper. Macaroni and meat was mixed together and spread on the crust. Milk-egg mixture was replaced with more quicheish cream-egg mix: 4dl cream, 4 eggs. Enough to cover the filling. 180 degrees, 25 minutes Top with cheese 170 degrees, 30 minutes It has the best of all three worlds: nice macaroni casserole taste, rye bread flavor in the crust, and still a rich quiche with creamy texture.
Posted on: Sun, 24 Nov 2013 10:38:24 +0000
Trending Topics
Recently Viewed Topics
© 2015