Quiche with Salmon and Broccoli
Baking and Desserts | European cuisine
⏳ Time
2 hours + 1 hour
🥕 Ingredients
10
🍽️ Servings
8
Description
Quiche with salmon and broccoli
Ingredients
- Wheat Flour - 8.8 oz
- Chicken Egg - 3 pieces
- Butter - 5.3 oz
- Water - 1 tablespoon
- Baking Powder - 0.4 oz
- Salt - to taste
- Fillet of Sturgeon - 17.6 oz
- Broccoli - 17.6 oz
- Cream - 10 fl oz
- Hard Cheese - 7.1 oz
Step by Step guide
Step 1
First, let's make the dough: take 250 g of flour, 150 g of butter (make sure to leave it at room temperature beforehand so it becomes soft), 1 egg, salt to taste (I use 1 teaspoon), a tablespoon of water, and baking powder. Roll up your sleeves and mix everything thoroughly, kneading and rolling until the dough becomes smooth, elastic, and non-sticky. After that, wrap the dough in plastic and refrigerate it for an hour; we have time to work on the filling.
Step 2
Filling. I got a bit carried away with the trout during this current crisis. You can simply buy frozen pink salmon; when baked in a creamy egg mixture, it will be just as good as trout or salmon. The only downside is that you'll need to spend some time thawing it and removing the bones (which aren't much more numerous than those in trout). But let's set aside the sentimental talk. The task: to obtain 500 g of red fish, diced into 2 cm cubes, and generously salt it.
Step 3
Break the broccoli into florets, about the size of a small fish. You can lightly sauté them in olive oil, but I must admit, I'm often too lazy to wash an extra pan afterward. Mix the broccoli with the fish.
Step 4
Pouring. For the filling, whisk together 2 eggs with 300 grams of cream (you can use more, about 400 grams) and grated hard cheese (I use 200 grams, but you can add more depending on your taste preferences).
Step 5
Line the baking pan (mine is 25 cm in diameter) with parchment paper. Roll out the dough and place it in the pan, shaping the bottom and sides. If the dough tears, it's not a problem; you can always patch the hole with an extra piece of dough. The resulting "crust" can be pre-baked without filling by placing a piece of parchment paper and some beans inside. However, being an incredibly lazy cook, I only did this the first time and then decided it didn't make any difference.
Step 6
Assemble the quiche. Place the fish and broccoli in the crust, then pour the egg-cream-cheese mixture over it all. Send the pie to the oven. Bake at 356°F for about 40 minutes. However, it's best not to focus on the time; instead, keep an eye on the pie and confidently take it out when it turns golden brown.
Step 7
You can enjoy the pie both hot and cold. I hope you find it delicious!
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