French quiche recipe with salmon. Pie with salmon and broccoli (quiche Loren)
Kish is a French dish. Quiche Loren is usually taken as the basis - this is an open pie with the basis of chopped dough, pouring from a mixture of eggs, cream and cheese. In the classic version, the pie is prepared with smoked brisket, cut into thin cubes. There are various variations of quiche, from Alsatian with fried onions to all kinds of vegetable, fish and meat combinations.
I offer you one of my favorites.
For the test:
200 g of flour;
50 g butter;
1 egg
3 tablespoons of cold water;
a pinch of salt.
(or use a purchased puff pastry)
For filling:
2 stalks of leek;
200 g of salmon (fresh or slightly salted);
2 eggs;
100 ml cream;
80-100 g of hard cheese;
salt pepper;
cherry tomatoes (optional).
Mix the softened butter with the egg (just with a fork, or freeze the butter and grate it on a coarse grater). Add water, a pinch of salt, add all the flour and knead the dough. It is not necessary to achieve special uniformity. Roll into a ball, wrap in a film and send in the refrigerator for 30 minutes.
In recipes that use premium flour, I replace it with whole grains, or in extreme cases (like here) with durum flour (semola di grano duro).
Wash and chop the leeks (only the white and light green parts). Sauter in vegetable oil until soft. Cool.
Take out the dough, roll into a greased form. Top with paper and sprinkle with dry legumes - peas or beans (I had chickpeas). Bake for 10-15 minutes. This is necessary so that the dough does not get wet from the liquid filling (though I don’t always do this).
Remove from the oven and cool slightly.
Divide the salmon into small pieces and remove the bones, mix with leek.
In the evening I salted a small portion of fresh fillet. I think that another fish is suitable here. I met similar pies even with canned ones (such as sardines or saury).
To fill with whisk, whisk eggs with cream, add cheese, grated on medium grater. Add a pinch of salt (if your fish is fresh and the cheese is not too salty).
Collect the quiche. At the bottom, put the fish with leek, pour the fill, evenly distributing the cheese. Put the cherry tomatoes (slightly “immerse” them). You can do without them, but with tomatoes, quiche looks much more spectacular. And they are very tasty in a baked form.
Bake in a preheated to 180 * oven for 40-50 minutes until golden brown.
Before serving, you can sprinkle with fresh herbs.
This cake is perfect both hot and cold.
You can replace the fish with slices of fried chicken or bacon. You can make a vegetable filling (from broccoli, for example) or add mushrooms. Use the foods you like best.
Cooking a pie with salmon and broccoli (quiche Loren).
The filling can be very diverse. Everything will depend on your desire and preference. In any version, this French recipe for an open pie is popular with everyone. From the specified number of ingredients, 6 to 8 servings are obtained.Ingredients
For the test:
Flour-300g.
Butter-150g.
1pcs egg
A pinch of salt.
For filling:
Salmon steak (salmon or trout) -300g.
Broccoli (frozen) -300g.
Hard cheese-150g.
Salt.
To fill: Cream-10% -200ml. (Or milk). 2 eggs Garlic-2-3 cloves. Salt. Pepper.
STAGE 1
Mix the flour with a pinch of salt and add chopped butter into cubes. Pre-cool the oil in the freezer (15min).
Chop the flour with butter in a food processor (7-10 sec.). Or on the table with a knife. It should turn out flour crumbs.
2 STAGE
Add the egg. Mix quickly in the combine or hands.
3 STAGE
Roll the dough into a ball, wrap it in cling film and put it in the refrigerator for 1 hour.
4 STAGE
While the dough is cooling, prepare the filling and filling for the pie.
Throw broccoli in boiling slightly salted water and cook for 1-2 minutes. Then we drain the water.
5 STAGE
Cut salmon or other red fish into pieces.
6 STEP
Grate the cheese on a fine grater and mix with salmon and broccoli. Lightly salt.
7 STAGE
For pouring, mix the cream with the eggs. Add the garlic passed through the garlic press. Add salt and pepper.
8 STAGE
Put the chilled dough into the mold (the diameter of the mold is 26-28 cm) and evenly distribute it along the bottom of the mold and the sides. The height of the sides of the dough is 3-4 cm.
9 STAGE
We put baking paper on the dough, pour a glass of dry beans on top of the paper. We put in the oven preheated to 180-200 degrees and bake for 15-20min.
10 STAGE
When the sand base for the cake is ready, remove the paper with beans and fill the cake with filling.
11 STAGE
Now fill the cake with the prepared filling (pre-mix the fill). Bake at 180 degrees 40-45 min. The fill should thicken.
12 STAGE
Pie with salmon and broccoli is ready. Cover the pie with a napkin and let it stand for 15-20 minutes. BON APPETIT!
Cooking the dough. To do this, put flour, salt, sugar and diced cold butter in a blender bowl. Chop until fatty crumbs are obtained.
Pour in water and knead the dough as quickly as possible. You cannot knead too long, otherwise the butter will melt and the dough will turn out wooden.
We form a ball from the dough, wrap it in cling film and put in the refrigerator for 30-40 minutes.
We take out the cooled dough from the film and roll it into a layer 4-5 mm thick. Put in the form (no need to lubricate), press with your fingers to the sides. We remove the surplus.
We put a sheet of foil on the surface of the dough, pour the load (beans, peas or rice) on top.
We put in the oven preheated to 180 degrees and bake for 7 minutes. We take out, remove the foil with the load, prick the bottom with a fork. Return the form to the oven and bake for another 5 minutes.
We take out and leave again. Do not turn off the oven.
We cut the fish into medium sized pieces.
Blanch the broccoli in salted boiling water for 3 minutes. We recline in a colander and douse with cold water. Cut into small pieces.
Put in a bowl to the fish, add the grated cheese. Mix.
For pouring, mix with a fork until smooth, sour cream and eggs. Salt to taste.
We put the filling in the baked base and pour the sour cream and egg mixture. We put in the oven and bake until tender, about 30 minutes. The fill should set, and the top of the pie should become golden.
We cool the finished cake until warm, remove from the mold. We serve.
Bon Appetit!
3 servingsHas already
- Whole grain wheat flour - 200 g
- Vegetable broth - 120 ml
- Olive oil - 1 tbsp.
- Salmon Fillet - 400 g
- Eggs - 2 pcs.
- Soymilk - 100 g
- Chives - 1 bunch
- Sea salt
- This quiche is equally good with both salmon and salmon.
- I use kamut flour for this quiche (it is in the picture). If you are interested in learning more, here is a special site dedicated to this cereal only.
- Replace vegetable broth with water, if not.
- No chives - take plain green.
- In the normal (non-dietary) version, we take cream and ordinary flour, at the end we add a little cheese for the crust.
1.
Making the dough.
Pour the flour into a bowl (I’m right on the table here, but it’s better to knead the unprepared in a bowl), add 90 ml of broth (6 tbsp), olive oil, mix well.
If necessary, add more flour.
The dough should be dense enough.
Knead well, wrap in a film and send in the refrigerator for 2 hours.
2.
We take out and thinly roll.
3.
Cut a circle slightly larger in diameter than the baking dish.
Lubricate the form with olive oil. We spread the dough.
We put in the oven preheated to 170 degrees for 5 minutes. We need to dry it. Then it will not "get wet" and will be crispy.
Making the filling. Cut the salmon into small pieces and finely chop the onion.
Quiche or quiche pie is a traditional French dish that is a type of homemade pastry. At its core, quiche is an open pie with filling. In turn, under an open pie in cooking, we understand a type of baking, which is started with both sweet and meat, vegetable or fish fillings. The main feature of the open pie is that the filling remains open throughout the entire cooking process. This means that the filling is not covered with a layer of dough.
Having been once in France and enjoying its gastronomic delights, it is difficult to imagine my future life without a quiche.
Kish is like grandma’s pies: no matter how much you eat, you will want more. 
Kish was born not in France, as is commonly thought, but in medieval Germany - in Lorraine (Lothringen). Practical Germans felt sorry for throwing out the remnants of the dough kneaded on bread, and they decided to use them to make an open pie stuffed with smoked bacon, filled with a mixture of eggs and cream. The French liked the idea, but they, the “cheese nation”, felt that, firstly, there was clearly not enough cheese in this pie, and secondly, pronouncing Lothringer Kuchen was too difficult. As a result, the heavy German phrase was replaced by the melodic French quiche lorraine. A little later, the bread and pastry was replaced by sand and puff, and the fillings began to vary - from light vegetable and fish to hearty meat.
The ability to cook quiche can be very useful in life. Let's say pieces of cheese, sausage, and meat were littered in your refrigerator. Throw out the hand does not rise - what to do? Of course, cook the quiche!
Such pies are prepared with various fillings - from eggs, cheese with the addition of fish, bacon, vegetables ... A beautiful and tasty open quiche can come in handy for a hearty breakfast, and for a tasty and unusual snack, and even a light dinner. 
So why not cook us too?
Today I have for you a wonderful version of a classic snack cake based on thin pastry with lots of filling. 
Inside this quiche there is tender salmon fillet, bright broccoli inflorescences and traditional egg filling. 
Ingredients
For the test:
250 g flour
125 g cold butter
1/4 tsp salt
1/4 tsp Sahara
2-3 tbsp ice water (if necessary and situation)
For filling and filling:
400 g salmon or other red fish fillet
250 g broccoli (frozen defrost previously)
100 g semi-hard gouda cheese
2 eggs
200 g sour cream (20-30% fat content)
salt to taste
Cooking: 
Cooking the dough. To do this, put flour, salt, sugar and diced cold butter in a blender bowl. Chop until fatty crumbs are obtained.
Pour in water and knead the dough as quickly as possible. You cannot knead too long, otherwise the butter will melt and the dough will turn out wooden.
We form a ball from the dough, wrap it in cling film and put it in the refrigerator for 30-40 minutes. 
We take out the cooled dough from the film and roll it into a layer 4-5 mm thick. Put in the form (no need to lubricate), press with your fingers to the sides. We remove the surplus. 
We put a sheet of foil on the surface of the dough, pour the load (beans, peas or rice) on top.
We put in the oven preheated to 180 degrees and bake for 7 minutes. We take out, remove the foil with the load, prick the bottom with a fork. Return the form to the oven and bake for another 5 minutes.
We take out and leave again. Do not turn off the oven.
We cut the fish into medium sized pieces. 
Blanch the broccoli in salted boiling water for 3 minutes. We recline in a colander and douse with cold water. Cut into small pieces. 
Put in a bowl to the fish, add the grated cheese. Mix. 
For pouring, mix with a fork until smooth, sour cream and eggs. Salt to taste. 
We put the filling in the baked base and pour the sour cream and egg mixture. We put in the oven and bake until tender, about 30 minutes. The fill should set, and the top of the pie should become golden.
We cool the finished cake until warm, remove from the mold. We serve.
This quiche tastes best in the warm form - literally 20-25 minutes after the oven. But it’s also good cold.
It is perfect for breakfast, for soup or as an independent snack.
Try it - it's really delicious 
Such a cake is delicious, and it looks beautiful! In addition, it is useful, because broccoli is always a benefit to the human body.
Bon Appetit! 
