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Salty Manchego cheese cake

Starters45 minutes4 people450 calories
1/52/53/54/55/5 (2 votes)
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By Mayra Fernandez Joglar

salty-manchego-cheese-cakethermorecetas

En Thermorecetas We have a wide sample of savory cakes, quiches and cocas. With homemade bases and with fillings for all tastes.

The truth is that they never cease to amaze me because they are preparations that allow endless combinations like in this savory cake where the protagonist is the Manchego cheese that gives it a lot of flavor. And for which we can take advantage of those hard chunks and dry that, sometimes, are forgotten.

You can prepare as a first course a cold soup or a salad and this salty cake of Manchego cheese it will be the perfect complement.

Salty Manchego cheese cake

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With this salty Manchego cheese cake we can take advantage of those hard pieces that are forgotten and transform them into a delicious recipe for dinner.

  • Mayra Fernandez Joglar
  • Recipe type: incoming
  • Calories: 450
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 250 g of shortcrust pastry
  • 180 g onion
  • 20 g olive oil
  • 125 g of cured Manchego cheese
  • 2 eggs
  • 2 pinches of herbal mixture (rosemary, thyme, sage ...)
  • 1 pinch of pepper

Preparation

  1. Preheat the oven to 180º.

  2. Peel the onions and cut them into feathers. Put them in the glass with the oil and fry for 11 minutes, 100º, spoon speed, left turn.

  3. Meanwhile, grease a removable circular mold with butter. On the lightly floured work surface, spread the shortcrust pastry and place it on top of the mold. Flatten well, trim the leftovers and prick it with a fork so that it does not rise. Cook the base with the oven already hot for 10 minutes. After time, withdraw and reserve.

  4. Once the time is up, remove the onion. Without washing the glass, put the cheese and grate it during 5 seconds, speed 7. Remove to the same bowl where the onion is.

  5. Without washing the glass, add the eggs and spices. Beat for 30 seconds, speed 3. Add the reserved cheese and onion and mix during 15 seconds, speed 2, left turn.

  6. Pour the filling over the already baked dough. Bake for 20 minutes or until the surface and edges of the cake are golden brown.

  7. Remove, let it temper and carefully unmold.

Equivalences with TM21

Thermomix equivalences

More information - Surimi and zucchini quiche


Discover other recipes of: Dough and Bread, Less than 1 hour

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  1.   Nuria-52 said
    ago 10 years

    One question… Manchego cheese is strong, semi, because there are many kinds of Manchego… could you please tell me, since I don't dare to do it and that is why… thank you very much.

    Reply to Núria-52
    1.    Mayra Fernandez Joglar said
      ago 10 years

      Hello Núria-52:

      The cheese goes a bit in taste but I usually put the curing so that the flavor is noticeable.

      regards!

      Reply to Mayra Fernández Joglar
  2.   Rocio said
    ago 10 years

    Is it necessary to put weight to bake the dough without filling? Or is just prodding it enough? Could this step be skipped? I mean, bake it with just the filling?
    It looks excellent!

    Reply to Rocio
    1.    Mayra Fernandez Joglar said
      ago 10 years

      Hello Rocio:

      It is not necessary to put weights on the broken dough, just puncturing it well is enough, although the finish is more professional.

      I always bake the dough before I put the filling on it. Otherwise the filling could give it moisture and it would be soft.

      Regards,

      Reply to Mayra Fernández Joglar