Brazilian version: learn the recipe for corn quiche with breadcrumbs Quiche, a traditional open pie of French origin, has already gained space on Brazilian menus. In the rural area of ??Lapa, in the Metropolitan Region of Curitiba, chef Arlete Zbonik decided to give a regional touch to the recipe: she adapted the dish with ingredients harvested from an organic garden and added breadcrumbs to the preparation. The result is a creamy corn quiche, practical and quick to make. Check it out: ? Follow the g1 PR channel on WhatsApp Ingredients: Pasta: 400 g breadcrumbs; 2 tablespoons of butter at room temperature. Sauce: 250 ml of milk; 20 g of whole wheat flour; 30 g of wheat flour; 1 small spoon of garlic paste (or 1 large clove of garlic, finely crushed); 2 tablespoons of cream; 1 yolk (without the white); 1 pinch of salt. Filling: 300 g of cooked green corn; 1 tablespoon of chives (a thinner version of chives); 200 g of grated cheese - it can be half a ura, parmesan or mozzarella); cherry tomatoes; Dried celery leaf, to finish. Brazilian version: learn the recipe for corn quiche with breadcrumbs Caminhos do Campo/RPC Check out more recipes: Inverted churro cake: learn how to prepare the dessert Pine nut risotto with bacon: learn the recipe with a delicacy from Paraná cuisine Creamy hominy: learn how to prepare the recipe with simple ingredients Preparation method: Start with the quiche base. Using your hands, mix the breadcrumbs with the butter, forming crumbs – reserve part of the breadcrumbs to finish the dish. To make the breadcrumbs, Arlete stores the stale bread in the refrigerator, then toasts and processes it. Mold the crumbs into the bottom of a mold. Arlete uses a removable bottom pan. Place in the oven at 180°C for 3 minutes, just to combine. Remove and reserve. Time to prepare the sauce. Heat a pan and add the butter. Add the garlic and white and wholemeal flour. Stir lightly, toasting the flour and butter. This prevents the sauce from clumping. Add the milk little by little, always stirring. The consistency should be firmer. Set aside and let it cool. Once cold, add the egg yolk and mix well. Add the cream and, if you like, a little freshly grated nutmeg. Add the chopped onion and corn. Mix well, using a spoon or spatula. Heat the oven to 180°C and start assembling the quiche. Spread the sauce over the baked breadcrumb base. Cover with the cheese of your choice and sprinkle with dried celery powder. Also sprinkle the remaining breadcrumbs over the filling. Decorate with cherry tomatoes and chili peppers. Bake in the preheated oven for approximately 10 to 15 minutes, until the filling is firm and lightly golden. Remove from the oven and let rest for a few minutes before slicing. The quiche can also be served cold. Read more recipes on g1 Paraná.