Paka Salemona quiche,

Ana e haʻalele i ka umu, a e lalana ana ia ia i ka meakino wela (200C).

Kua i nā scallions, me uliuli hapa o ke kumu. A saute pā ma luna o meakino wela me kaʻailaʻuʻukuʻoliva, a ka mea i pahee, a he mea i manaʻo mea eleele a. A laila, e huli aku i ka wela a me ka e ku.

Hoʻokaʻawale i ka hua manu yolks, mai ka 'oiaʻiʻo ma loko, e kahe mai ana ia i loko o nui nō ipu e ae. Ma ka pola o yolks, hui aku i ka holika ka waiū a me ka ricotta, a me ka uila mīkini kāwili, kui iho ma ka meakino holo a malimali läÿau, a me ka haʻalele i ka hui.

Pica ¾ Salemona, a kō i ke Aloha. i ka huli ¾ sauteed chives, dill, 1 kona lima ia o ka papa manamana, pahee me ka waiū (oi a emi hapalua) a me ka pākī iho o ka olivaʻaila. Ke Aloha me ka ae like o ka paakai a me kekahi pahūpahū, a Desha i pono, e haʻalele i ka läÿau, hoalawepu.

Maemae, pola māhele a me keia manawa e kali ana kuʻi hua 'oiaʻiʻo ma loko o kekahi pola. Bátelas ma kiʻekiʻe māmā, a me ka ikaika hoʻopoepoe noi e haʻalele i kekahi paʻa hau.

Snow hou i ka bola, a me ka läÿau, ka hoʻohana 'ana i ka laholio spatula, envelopes a Desha i pono me ka laumania neʻe, lawe malama ole i ka hahi nui naueue ole o ka hua i hanaʻia ma ke kālaʻe.

Ke manaʻo nei e hoopau mai i ka voluminous a me airy mix, no laila, i ka mea i koe quiche foamy.

Ka waiūpaʻa he nui springform pā, a kŰlń ao ka palaoa pā hōkū ana aligning na kihi. Pūlehu ihola i ka palaoa i 5 mau minuke, a laila, laweʻia mai i ka umu. E ku a oe e hoopa aku ai me kou lima me ke ahi.

Papa i ka hoʻokomo akula i loko, a hohola ia i ka hana ia ahiahi. Haawi ma ke koena o ka Salemona, scallion a me ka buttery me ka waiū. E kau i ka punahelu i ka umu no ma kahi o 30 minuke, a a gula ma luna.

E hoomaalili mai no ma kahi o 10 minuke ma muaʻana. Reheating E hana i loko o ka umu ma haʻahaʻa wela, akā, e uhi ana i ka punahelu me ka mea hiki ke hooheheeia pepa kini. Kalua ai 10 no 15 minuke.