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Print Recipe
Quiche with Broccoli and Salmon Recipe
Broccoli lovers will definitely enjoy a delicious open pie with broccoli and red fish in a creamy filling. The norm of products is designed for a high shape with a diameter of 26 cm. If desired, you can reduce the weight of the ingredients or bake two quiche in smaller forms.
Cook Time 70 minutes
Servings
Ingredients
For the dough:
For the filling:
For the fill:
Cook Time 70 minutes
Servings
Ingredients
For the dough:
For the filling:
For the fill:
Instructions
  1. Prepare the necessary products. Sift the flour. Cold butter cut into cubes or grate.
    Prepare the necessary products. Sift the flour. Cold butter cut into cubes or grate.
  2. Put the flour, egg yolks, salt, cold butter and water in a container. Begin to knead the dough, grinding it into crumbs.
    Put the flour, egg yolks, salt, cold butter and water in a container. Begin to knead the dough, grinding it into crumbs.
  3. From the resulting crumbs, collect the dough into a single lump. The dough turns out to be heterogeneous and layered. Do not knead it for a long time, otherwise the oil will start to melt from the heat of your hands. Wrap the dough in cling film and put it in the refrigerator.
    From the resulting crumbs, collect the dough into a single lump. The dough turns out to be heterogeneous and layered. Do not knead it for a long time, otherwise the oil will start to melt from the heat of your hands.
Wrap the dough in cling film and put it in the refrigerator.
  4. For the salmon filling, prepare the salmon fillet, freeing it from the skin and cut into medium-sized pieces. Salt and pepper the fish, sprinkle with lime juice and add the zest from it. Divide the broccoli into florets and blanch for 1-2 minutes in boiling salted water, then transfer it to cold water. Then throw it on a sieve and let the excess moisture drain. For filling, mix the milk, heavy cream, eggs, salt, turmeric and mix well.
    For the salmon filling, prepare the salmon fillet, freeing it from the skin and cut into medium-sized pieces. Salt and pepper the fish, sprinkle with lime juice and add the zest from it. Divide the broccoli into florets and blanch for 1-2 minutes in boiling salted water, then transfer it to cold water. Then throw it on a sieve and let the excess moisture drain.
For filling, mix the milk, heavy cream, eggs, salt, turmeric and mix well.
  5. Take the cooled dough out of the refrigerator and roll it out according to the diameter of the mold. Use a rolling pin to transfer the dough and distribute it on the bottom and sides of the mold. Cut off excess dough. Spread out the pieces of salmon alternating with broccoli inflorescences, pour the prepared filling.
    Take the cooled dough out of the refrigerator and roll it out according to the diameter of the mold. Use a rolling pin to transfer the dough and distribute it on the bottom and sides of the mold. Cut off excess dough. Spread out the pieces of salmon alternating with broccoli inflorescences, pour the prepared filling.
  6. Bake the quiche in the oven preheated to 170 degrees for 70 minutes.
    Bake the quiche in the oven preheated to 170 degrees for 70 minutes.
  7. Bon appetit.
    Bon appetit.

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