Salmon Quiche

Guten tag, gourmets! The recipe for the French dish of German bakers is a quiche with fish and broccoli!

Dough for quiche

Recipe for the dough for quiche here is the dough for quiche.

The dough is sand-based, God forbid it holds the filling! Nothing falls out and does not leak out! Checked.

Quiche with fish and broccoli

We used smoked salmon, spinach, broccoli in this recipe for the filling. To fill the quiche, we took fat cream, natural yogurt, and an egg. The secret flavor enhancer of the filling is a little garlic and lemon zest. These secret ingredients will emphasize the taste of fish and give piquancy.

• Quiche Lorraine
• Quiche with chicken and mushrooms

Recipe type: Quiches

Recipe type: French

Yield: 6

Prep time: 25 mins

Cook time: 1 hour 20 mins

Total time: 1 hour 45 mins

Ingredients:

Leek — 1 stalk

Garlic — 3 cloves

Broccoli — 100 grams

Spinach — 120 grams

Dill — 1 bunch

Lemon zest — 10 grams

Salmon (smoked) — 220 grams

Chicken egg — 3 pieces

Yogurt (6%) – 130 ml

Cream (33%) – 100 ml

Directions:

1. Cut the leek into thin rings.

2. Peel and finely chop the garlic.

3. Boil broccoli in boiling water for 5 minutes.

4. Chop the spinach coarsely.

5. Finely chop the dill.

6. Remove the zest from one lemon.

7. Cut the fish into small cubes.

8. Put the onion, garlic, zest and spinach in a large deep saucepan and simmer over medium heat for 10 minutes. Stir regularly.

9. Add chopped broccoli to the pan and cook for another 5-7 minutes.

10. Set aside the contents of the pan, dividing into 2 portions.

11. In a separate bowl, mix whipped eggs (both yolk and white), yogurt, fish, dill and cream.

12. Put part of the contents of the filling from the pan on the basis of the quiche. Spread evenly over the surface.

13. Fill the quiche filling with half of the filling from the cup.

14. Put the rest of the filling out of the pan again.

15. Pour out the rest of the filling for the quiche.

16. Put the quiche in the oven at 356°F (180°C) for 50 minutes or until cooked (the filling should be baked and thickened).