Bimis and Roquefort cheese quiche

Dough: boil the water with salt for one minute, turn off the heat, add the AOVE and stir well, add half of the flour and integrate well with a wooden spoon, then the other half and transfer to the table. Knead for 2-3 minutes until the dough is homogeneous and let it rest in the refrigerator for 30-40 minutes.

While the dough rests, poach the onion and garlic in a frying pan with a little EVOO. When the onion is transparent, add the chopped bimis and cook for a few more minutes. Season with salt and pepper. In a bowl beat 6 eggs with a glass of oat drink. Season with salt and pepper and spice with parsley and oregano. Add the chopped Roquefort cheese. Leave a bit of Roquefort for decoration. Add the vegetables and stir well.

. Once the dough has rested, stretch it in a baking pan, it should be very thin. Put it in a preheated oven at 180C for about 10 minutes. Take it out and pour the filling and put some cheese on top. Return to the oven and let it cook for another 30-40 minutes. To know that our quiche is done, prick the center with a knife, if it comes out clean is that it is ready to serve 🤗🤗