Quiche with Rice, Salmon, and Asparagus

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

When preparing risotto, it's important to 'undercook' the rice — it should remain firmer than al dente; it will finish cooking in the oven. If you are using frozen peas instead of fresh, do not thaw them before adding to the pie.

Ingredients

Wheat Flour - 8.8 oz
Butter - 6.2 oz
Chocolate eggs - 4 pieces
Arborio rice - 2.8 oz
Chicken Broth - 13 fl oz
Olive Oil - 1 tablespoon
Onion - ½ piece
Garlic - 1 clove
Chopped Green Onions - 1 tablespoon
Green Peas - 1.9 oz
Smoked haddock fillet - 5.3 oz
Asparagus - 8 stalks
Cream 22% - 2 fl oz
Grated Pecorino Pepato Cheese - 3 tablespoons
Salt - to taste
Ground Black Pepper - to taste
Apple Wine - 1 fl oz

Step by Step guide

Step 1

For the shortcrust base, sift the flour into a bowl, add salt and 150 grams of butter, cut into pieces. Rub into crumbs, add the egg, and quickly knead the dough. Wrap it in plastic wrap and refrigerate for half an hour.

Step 2

Preheat the oven to 356°F. Grease a tart pan with butter. Remove the dough from the refrigerator and roll it out into a large circle. Place it in the prepared pan, trimming off the excess. Line with parchment paper, fill with dry beans, and bake in the oven for 15 minutes.

Step 3

For the risotto, heat the vegetable oil along with the remaining butter, sauté the chopped onion until translucent. Add the minced garlic and rice, cooking for a few minutes. Deglaze with wine, then add a ladle of hot broth. Cook the risotto for 15 minutes, adding another portion of broth after the previous one has been absorbed by the rice. Season with salt and pepper to taste.

Step 4

Transfer the slightly cooled risotto to a bowl, add finely chopped salmon fillet, green peas, and chopped dill. Incorporate one egg and mix well. Transfer the resulting mixture onto the shortcrust base. Arrange the asparagus stalks on top, gently pressing them into the rice.

Step 5

Mix the remaining two eggs with the cream, season with salt and pepper, and pour this mixture over the rice with salmon and asparagus. Sprinkle with grated cheese and return to the oven for another 25 minutes.