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 custard pies in smaller molds.
Servings
8
Cook Time
70minutes
Servings
8
Cook Time
70minutes
Ingredients
For the dough:
For the filling:
For the fill:
Instructions
  1. Prepare the necessary products. Sift the flour. Cut cold butter into cubes or grate on a coarse grater.
  2. Mix flour, egg yolks, salt, cold butter and water in a container. Start kneading the dough, crushing it into crumbs.
  3. From the resulting crumbs, assemble 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 begin to melt from the heat of your hands. Wrap the dough in plastic wrap 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. Season the fish with salt and pepper, sprinkle with lime juice and add the zest from it. Divide the broccoli into inflorescences and blanch for 1-2 minutes in boiling salted water, then transfer to cold water. Then throw it on a sieve and let the excess moisture drain. For the filling, mix milk, heavy cream, eggs, salt, turmeric and mix well.
  5. Remove the cooled dough from the refrigerator and roll it out according to the diameter of the mold. Use a rolling pin to shift the dough and spread it over the bottom and walls of the mold. Cut off the excess dough. Arrange the pieces of salmon, alternating with broccoli inflorescences, pour the prepared filling.
  6. Bake the custard pie in the oven, preheated to 170 degrees, for 70 minutes.
  7. Bon appetit.
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