Quiche With Game Filling

Preparation:

Preparation: The indicated doses are used to prepare 12 cakes of 12 cm in diameter or one cake of 24 cm in diameter. Sift the flour on a work surface, arranging it in a fountain, make a hollow in the center and put the butter in pieces, the salt and the egg yolk. Knead until you get crumbs, then add the water and work everything quickly. When the dough is smooth and homogeneous, roll it into a ball, wrap it in transparent film and let it rest in the fridge for 30 minutes. After this time, roll it out with a rolling pin and use the dough obtained to coat the special moulds. Slice the meat and cut it into cubes of about half a centimeter on each side. Heat the butter in a saucepan and brown the meat on all sides over moderate heat. Add the chopped onion and garlic and brown them too. Sprinkle the sautéed mixture with salt and pepper, then transfer it to a bowl, let it cool and add the grated cheese. Also add the eggs and work everything with a wooden spoon. Pour in the cream and mix again to incorporate it well. Peel the parsley, chop it finely with a mezzaluna knife and add it to the mixture. Mix carefully, so as to mix all the ingredients well, finally season with salt and pepper. Distribute the filling obtained in the molds, without reaching the edge, and level the surface. Bake the quiches in the preheated oven (200 degrees) for 25-30 minutes. Once cooked, let the cakes rest for a few seconds before removing them from the molds. --- ADVICE. It is a tasty variation of the classic quiche lorraine, whose filling is prepared with game meat. It is possible to prepare a single savory pie, or many small pies, such as those proposed in the recipe, which can be served both as an appetizer and as a snack or together with an aperitif. However, both cakes and tartlets should be enjoyed as soon as they are removed from the oven, in order to fully appreciate all the flavor of the filling.