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!

It is made from shortcrust pastry and resembles a large cheesecake filled with fresh fish and vegetables.

It should be noted that there are different ways of making such a pie. Some culinary specialists use smoked breast as a filling, as well as minced meat, mushrooms and more.

Quiche with salmon and broccoli: a recipe for cooking

If you do not know what pastries to make for the festive table, then we recommend using the presented recipe. Observing all its requirements, you will definitely get a delicious and satisfying French quiche with salmon and broccoli.

To implement this recipe, we need the following components:

• fresh salmon - about 150 g;
• frozen or fresh broccoli - about 100 g;
• hard cheese grated on a large grater - about 100 g;
• wheat flour - 3 full glasses;
• baking powder - 5 g;
• butter - at least 250 g;
• medium-fat cream store - about 250 ml;
• large fresh eggs - 2 in the dough and 3 in the fill;
• olive oil - use at discretion;
• black pepper and salt - apply to your liking.

Making shortcrust pastry

Before you cook French quiche with salmon, you need to knead the shortbread dough. To do this, beat eggs lightly with a fork, and then combine with soft butter (you can use any other cooking oil) and mix well. To the resulting mass add baking powder, a pinch of salt and wheat flour.

All ingredients interfere until a uniform and smooth dough is formed that does not stick to the fingers. To easily and easily form quiche with salmon and broccoli from it, put the base in a bowl and refrigerate for 20-25 minutes.

In the meantime, you can begin to prepare the filling.

We process fish and vegetables

To make quiche pie with salmon and broccoli as tasty as possible, red fish should be purchased only fresh. It is thoroughly washed, removing the ridge with bones and the skin. The remaining pulp is cut into medium pieces.

As for the vegetable, it is poured with boiling water and kept in it for six minutes. Boil such a product should not be, as it will quickly fall apart.

Preparation of milk-egg filling

So that during heat treatment, the quiche with salmon and broccoli grasp well, it is poured with a special mixture. It is made easy and simple. The remaining chicken eggs are beaten vigorously with a mixer, and then the heavy cream, olive oil, pepper and salt are added. All products are re-mixed, obtaining a homogeneous milk and egg mass.

As for the hard cheese, it is grated and then added to the fill. By the way, some housewives use this product separately, sprinkling with it an already formed dish.

How to form a French pie?

Quiche with salmon and broccoli and cheese must be formed in a deep form. Chilled is laid out in it and then crushed by hands, creating a not very thick layer with sides of 5-6 cm. After that, slices of fresh salmon and broccoli inflorescences are laid on the base.

At the end, the whole pie is poured with a milk-egg mixture and sprinkled with grated cheese (if it was not added to the fill).

The baking process in the oven

Once the fish is formed, it is immediately sent to the oven. For 45-50 minutes, the jellied product is baked at a temperature of 210 degrees. This time should be enough for the filling of the quiche to seize, and the shortbread dough to be completely prepared, to become rosy and loose.

We serve a French dish to the dining table

After completion of the heat treatment of the French pie, it is taken out and cooled in the mold. Next, the product is beautifully cut and served to the table with hot tea or another sweet drink.

Another way to cook French pastries

To make a delicious French pie with red fish and vegetables, you can use different methods of pouring it. By the way, the dough for such a product is often subject to change. But no matter what ingredients you use for kneading it, the main thing is that it turns out to be sand.

As for the filling of salmon and broccoli, it can be done slightly differently. How exactly, we will tell right now.

Making a homogeneous filling for quiche

To prepare a more delicate baking, the ingredients should be processed slightly differently than in the first recipe.

Red fish is thoroughly washed, removing the skin, as well as the ridge with bones. The remaining fillet is spread in a blender bowl and chopped into a homogeneous slurry. After that, begin to process broccoli. It is laid out in a bowl and poured with boiling water (for five minutes). Then it is also crushed using a blender.

As soon as all the ingredients for the filling are processed, proceed to the preparation of milk-egg filling. To do this, beat the eggs well with a whisk, and then combine with cream and spices.

After re-mixing all the components, finely grated cheese, as well as fish gruel and crushed broccoli inflorescences are added to them. Beating the ingredients with a mixer, you get a homogeneous mass with visible inclusions of salmon and vegetable.

How to make a cake quickly?

A French quiche with such a filling is formed quite quickly. As in the previous recipe, the shortbread dough is laid out in a mold and makes the basis for a pie with high sides. After that, it is pierced in several places with a fork and the whole previously prepared mass is poured. In this form, the semi-finished product is immediately sent to the oven and baked for an hour, observing a temperature regime of 200-210 degrees.

How to serve delicious pastries to the table?

Serve a ready-made French pie with a homogeneous filling to the table only after it has partially cooled down. If you try to cut the quiche immediately after heat treatment, the hot filling will flow out, making the product not very beautiful.

It is advisable to eat such unusual pastries with fish and vegetables in a warm condition along with sweet tea.

To summarize

Knowing a step-by-step recipe for making French quiche with broccoli and salmon, you can easily make the same pie, but only using a different filling. For example, some cooks instead of fish and vegetables spread pickled, fresh or fried mushrooms, strips of smoked brisket, olives, olives and other ingredients on the dough.

Thus, showing imagination and using the same recipe, you can each surprise your family members with unusual and very fast French pastries, which will surely appeal to all households.

Bon Appetit!

Step 1: prepare the butter.

We take out the butter from the refrigerator and put it on a cutting board. Using a knife, cut it into small pieces and transfer it to a free plate. We put the oil back in the refrigerator so that it does not melt.

Step 2: prepare the dough.

We get the cold oil from the refrigerator and transfer it to the blender bowl. Add flour and half a teaspoon of salt to this. Now mix everything at medium speed until a crumb texture is formed. After that we break 1 egg and if necessary, add purified water with a tablespoon, only ice, as this is one of the conditions for kneading the dough. Again, mix well until a homogeneous mass is formed.

We should get a pretty dense dough. Therefore, we take it out of the blender bowl and with clean, dry hands we form a ball. We shift it into a medium bowl and wrap it with cling film. After that we put the container in the refrigerator to insist and cool for 1 hour

Step 3: prepare the broccoli.

We wash the broccoli under running water and put it on a cutting board. Using a knife or clean hands, we divide the cabbage into small inflorescences and transfer to a clean plate.

Half fill the deep pan with ordinary cold water and put on medium heat. When the water begins to boil, make a small fire and carefully lay out the inflorescence pan. Blanch them in boiling water for 5 minutes. After the allotted time, use the slotted spoon to get the broccoli and transfer it to a clean bowl. Set the vegetable aside to cool to room temperature.

Step 4: prepare the salmon.

We wash the salmon fillet under running water and put it on a cutting board. Using a knife, if desired, we clean the fish from the skin and then - cut into small pieces. We shift the fish pieces into a free plate.

Step 5: prepare the cake.

We take out the chilled dough from the refrigerator, free it from the cling film and put it on the kitchen table, crushed with a small amount of flour. Using a rolling pin, we roll the test ball into a thin layer, thick no more than 0.5 centimeters.  Immediately after that, carefully (so that it does not tear) we shift it into a baking dish and form from it a cake with sides no less 2-3 centimeters.

We prick the cake with a fork over the entire surface so that it does not rise during the baking process, and put the form in the freezer for 15 minutes.  After the allotted time, we transfer the test cake from the freezer to the oven, preheated to temperature 200 ° C  and bake for 15 minutes.  During this period of time, the cake will not be baked, but it will fit slightly and will dry. Then we turn off the oven, and we take out the baking dish with the help of kitchen gloves and set aside to cool to a warm state.

Step 6: prepare egg-milk dressing for the dish.

In a clean empty bowl, break the remaining eggs, pour salt, ground black pepper, nutmeg, and pour cream. And now, using a hand whisk or an ordinary fork, slightly beat until a homogeneous mass is formed.

Step 7: prepare the quiche with salmon and broccoli.

First of all, spread the fillet pieces over the entire surface of the cake. Then we spread broccoli inflorescences on top of the fish. Pour the whole filling from all sides with egg-milk dressing and put the quiche back into the oven, preheated in advance to the temperature 180 ° C  bake for 30-40 minutes.  Over this period of time, the cake should be covered with a golden brown and begin to attract all with its mouth-watering aroma.

Attention:  watch for the consistency of liquid dressing. It should become dense and not leak over the sides of the dish. Immediately after that, turn off the oven, and take out the form with the help of kitchen gloves and set aside to cool slightly.

Step 8: Serve the quiche with salmon and broccoli.

Quiche with salmon and broccoli can be served at the dinner table warm or even cold, or treat everyone at breakfast with tea, or instead of bread at the dinner table. Try it, I'm sure you will like it. After all, the cake is very tender, aromatic, tasty and light.

Good appetite!

In addition to salmon, you can add salmon, trout, chum salmon and sockeye salmon to the dish.

If you use frozen broccoli, then you can not blanch it, but simply thaw it to room temperature.

So that the cake does not rise during the baking process, you can put baking paper on its surface, and put ordinary dried peas on it. Then, under its weight, the dough will not rise, and the cake will be smooth and beautiful.

To prevent the dough from tearing during the rolling process, the test ball can be placed on baking paper, slightly rolled up to a thick cake, and then covered with a second piece of baking paper. And roll out until we get a thin layer. Thus, the dough will not only not break, but it will be much easier to move it to the form.

Step-by-step recipes for cooking quiche with salmon and its various options

2017-12-18 Galina Kryuchkova

Rating
  recipe

4647

Time
  (min)

Serving
  (person)

In 100 grams of the finished dish

10 gr.

12 gr.

Carbohydrates

   12 gr.

203 kcal.

Option 1: Recipe for Classic Quiche with Salmon

Dishes refers to French cuisine and is a puff pastry. The main feature is that the filling is filled with cream and eggs. Kish with salmon is one of the options of the Lorraine pie.

Ingredients for the dough:

• 120 gr. margarine;
• 1 egg
• 15 ml of water;
• 260 gr flour;
• 4 gr. salt.

For filling:

• 250 gr salmon;
• 170 gr champignons;
• 80 gr. Luke;
• 150 gr. a tomato;
• 30 gr greens.

To fill:

• 170 gr cheese;
• 210 ml cream;
• 3 eggs.

Classic quiche with salmon step by step recipe

Take a convenient bowl in which you will knead the dough. Pour in the sifted flour.

Remove the margarine from the freezer. Rub it on a coarse grater.

Mix margarine shavings with flour.

Beat the egg with water and salt.

Make a homogeneous mass of flour, margarine and eggs with water and salt. Mash the dough with your hands.

Wrap it with cling film and put in the refrigerator for 40 minutes.

Boil the salmon in salted water with spices.

Chop onions and mushrooms, and then fry.

Take the fish out of the broth. Separate the pulp from the cartilage.

Take a shape with a diameter of 25 cm.

Take out the dough and roll.

Put the dumpling in the form to get a basket with sides. Cut the excess dough.

Put the filling on the bottom: pieces of salmon, onion with mushrooms and chopped tomatoes.

How to fill Combine grated cheese, eggs and cream together.

Slowly pour the mixture into the filling.

Put the kish with salmon in a hot oven (180 degrees) for 45 minutes.

Some recipes do not use eggs for filling.

Cherry tomatoes can be cut into two parts, and chop large fruits into slices.

French cake is good warm and cold. Garnish the quiche with herbs and serve.

Option 2: Quick Cooking Quiche with Salmon

The fastest pie is obtained from ready-made puff pastry and salted fish. The most delicious toppings are salted salmon belly, moreover, they are inexpensive.

Ingredients:

• 500 gr. finished dough;
• 300 gr lightly salted salmon;
• 50 gr greens;
• 150 gr. cheese (hard variety);
• 2 eggs;
• 50 gr oils;
• 5 gr. flour;
• 100 ml of milk.

How to quickly cook quiche with salmon

Take small portioned tins.

Spread a sheet of puff pastry on a cutting board. Let it defrost.

Spread the dough into tins and trim the edges.

Cut the peel off the salmon.

Put the pieces of fish on the dough in a mold.

Chop the green leaves of the parsley and fill them with fish.

Make a fill of milk, flour, eggs and cheese chips.

Place the mini pie in the oven.

Put a piece of butter on the prepared quiche with salmon.
Ready-made baskets are also sold in stores, with them the time to prepare this French dish will be halved.

Option 3: Quiche with salmon, onion, ham and spices

Let's combine French and men's cuisine, namely we will cook quiche with salmon, onion and ham.

Ingredients:

• 15 ml of olive oil;
• 250 gr - onions;
• 75 ml - dark beer;
• 300 gr (1 sheet) of finished puff pastry;
• 290 gr. salmon (a soup set of tails and heads);
• 80 g of ham;
• 130 ml cream;
• 4 eggs;
• 20 gr. dry mixture of herbs;
• 220 g - cheese;

How to cook

Chop the onion rings, and the ham with slices.

Heat a pan with olive oil.

Fry the onion and ham quickly.

Pour beer into the products.

Simmer until liquid evaporates.

Wash the salmon, remove the peel from the pieces. Scrape off the pulp from the cartilage with a knife, you will get large minced fish.

Lay out the dough.

At the bottom, put onions with ham.

Beat the salmon, milk, herbs, eggs and spices thoroughly.

Pour onion and ham with this mixture.

Bake quiche with salmon and onion for 40 minutes until cooked.

You have a product that can be used as a snack. The filling has a tart smell of beer and smoked ham, and salmon and cheese smooth out the seasoning. Add garlic and hot peppers if desired.

Option 4: Quiche with salmon and shrimp

If your family has a passionate connoisseur of shrimp in any form, be sure to cook this cake. You can add to the filling and a set of seafood.

Ingredients for the dough:

• 170 gr butter (butter);
• 270 gr. flour;
• 1 egg
• 20 gr. sour cream;
• Salt and pepper.

For filling:

• 1 tin can with salmon;
• 200 gr. shrimp or seafood set;
• 100 gr. cheese;

To fill:

• 2 eggs;
• 25 gr greens;
• 1 tbsp. milk.

Step by step recipe

Pour flour onto a cutting board.

Cut the butter into small pieces and put in flour.

Chop the butter in the flour with a large knife to make small crumbs. You can use a mixer for this purpose.

Break the eggs, check for freshness, then beat with a whisk and pour into the crumbs of flour.

Add a spoonful of sour cream to the dough. Stir all the ingredients.

Form a ball from a homogeneous mass, wrap it in a film and transfer to a cold place for 30 minutes.

Make a basket out of the dough according to its shape. Wrap the workpiece again with a film and send it to the shelf in the refrigerator.

Take the salmon out of the can and mash it with a fork.

Boil shrimps in spices.

Remove the workpiece from the refrigerator.

Sprinkle the bottom with grated cheese.

Then lay the salmon, a layer of cheese and shrimp.

Pour the quiche with salmon with a mixture of milk, herbs and eggs.

Bake for 30 minutes.

Sprinkle the hardened surface with pieces of cheese.

Hold the item in the oven for another ten minutes to melt the top layer of cheese.

Cut the cooled pie into portioned pieces. Please note that the filling in the context looks very appetizing!

Option 5: Russian quiche with salmon

Let's cook an open French pie using Russian traditions. For the basket we’ll make puff pastry, and for the filling we’ll take salmon, river fish caviar (carp) and cabbage.

Ingredients for Yeast Dough:

• 900 gr. flour;
• 500 ml of homemade milk;
• 1 sachet (7 g.) Of yeast;
• 270 gr. butter (peasant cream);
• 50 gr Sahara;
• 2 eggs;
• 5 gr. salt.

For filling

• 400 gr. salmon fillet;
• 70 ml of corn oil;
• 300 gr caviar of river fish;
• 45 gr. carrots;
• 40 gr Luke;
• 50 ml of tomato paste;
• 250 gr cabbage.

To fill:

• 2 eggs;
• 70 gr. feta cheese or cheese;
• 40 ml sour cream.

Step-by-step instruction

Heat butter and milk.

Add there 100 grams of flour, sugar and salt.

Stir a bag of dry yeast in flour.

Pour the milk with additives into the flour with yeast.

Knead a thick dough, place it next to a heat source and let it ferment.

Knead the dough and refrigerate for 20 minutes.

Roll out a thin cake in the shape of an oblong rectangle from the dough.

Lubricate one third of the cake with soft oil. Wrap the second part and firmly connect the edges with your hands. Top with oil again and wrap the remaining third. You got three layers of dough and two of butter.

Roll out the “little book” of dough and butter.

Roll up 4 times and roll the crumpet again, but of the required size.

Put the dough in the mold, let it stand and fit.

We proceed to the preparation of the filling. Finely chop the cabbage and onions, grate the carrots.

Cut the salmon fillet into slices.

Beat the caviar (carp, carp) with a fork to remove the film.

Fry vegetables (cabbage, onions and carrots) in oil.

Pour the diluted tomato paste into the vegetables and simmer until tender.

Add caviar to the prepared cabbage and stir.

Put the filling in the form.

Pour in caviar with eggs and beaten with sour cream.

Place the product in the oven for 15 minutes.

Put pieces of salmon on the hardened surface, and sprinkle with cheese chips on top.

Place the quiche with salmon and cheese in the oven for 20 minutes.

Check the readiness and turn off the fire, let the product stand in the oven and cool. Lubricate the surface with oil and decorate with greens.
You can apply a simpler version of the filling. Fry cabbage, carrots and onions, and then stew with salmon. Mix the products with cheese, egg mixture and put in a mold.