Quiche is a French dish. Quiche Loren is usually taken as the basis - this is an open pie with a base of chopped dough, filling with a mixture of eggs, cream and cheese. In the classic version, the pie is prepared with smoked brisket, cut into thin sticks. There are different variations of quiche, from "Alsatian" with fried onions to all sorts of vegetable, fish and meat combinations.
I present to you one of my favorites.

For test:
200 g flour;
50 g butter;
1 egg;
3 tablespoons of cold water;
a pinch of salt.
(or use store bought puff pastry)

For filling:
2 stalks of leeks;
200 g 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 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 cling film and refrigerate for 30 minutes.
In recipes that use premium flour, I replace it with whole grain, in extreme cases (as here) with durum flour (semola di grano duro).

Wash and cut the leek stalks (only the white and light green part). Saute in vegetable oil until soft. Cool down.

Take out the dough, roll it 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 later from the liquid filling (although I do not always do this).
Remove from oven and cool slightly.

Divide the salmon into small pieces and remove the bones, mix with the leek.
I have salted a small part of the fresh fillet since the evening. I think that other fish will fit here. I met similar pies even with canned ones (such as sardines or saury).
For filling, beat eggs with cream with a whisk, add grated cheese on a medium grater. Add a pinch of salt (if your fish is fresh and the cheese is not too salty).

Collect quiche. Put the fish with leek on the bottom, pour over the filling, evenly distributing the cheese. Lay out the cherry tomatoes (slightly "sink" them). You can do without them, but with tomatoes, the quiche looks much more spectacular. And they are delicious baked.

Bake in a preheated oven at 180* for 40-50 minutes until golden brown.
Sprinkle with fresh herbs before serving.
This pie is perfect both hot and cold.
You can replace the fish with pieces of fried chicken or bacon. You can make a vegetable filling (from broccoli, for example) or add mushrooms. Use whatever combination you like best.

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

2017-12-18 Galina Kryuchkova

Grade
prescription

4647

Time
(min)

servings
(people)

In 100 grams of the finished dish

10 gr.

12 gr.

carbohydrates

12 gr.

203 kcal.

Option 1: Recipe for classic quiche with salmon

The dish belongs to French cuisine and is a pastry made from puff pastry. The main feature is that the filling is filled with cream and eggs. Quiche with salmon ─ this is one of the variants of the Lorraine pie.

Dough Ingredients:

• 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. tomato;
• 30 gr. greenery.

For filling:

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

Step-by-step recipe for classic quiche with salmon

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

Take the margarine out of the freezer. Grate it on a large grater.

Mix margarine chips with flour.

Whisk the egg with water and salt.

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

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

Boil salmon in salted water with spices.

Chop the onion and mushrooms and then fry.

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

Take a mold with a diameter of 25 cm.

Take out the dough and roll it out.

Place the donut in a mold to make a basket with sides. Cut off 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 resulting mixture into the filling.

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

Some recipes do not use eggs for pouring.

Cherry tomatoes can be cut into two parts, and large fruits can be chopped into circles.

French pie is good warm or cold. Decorate the quiche with herbs and serve.

Option 2: Quick cooking quiche with salmon

The fastest pie is made from ready-made puff pastry and salted fish. The most delicious for the filling are salted salmon bellies, besides, they are inexpensive.

Ingredients:

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

How to quickly cook quiche with salmon

Take small portion molds.

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

Divide the dough among the molds, and trim the edges.

Cut the skin off the salmon.

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

Chop green parsley leaves and sprinkle over the fish.

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

Put the mini pie in the oven.

Put a piece of butter on the finished 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 masculine cuisine, namely, cook quiche with salmon, onions and ham.

Ingredients:

• 15 ml of olive oil;
• 250 gr - onions;
• 75 ml - dark beer;
• 300 gr. (1 sheet) ready-made puff pastry;
• 290 gr. salmon (soup set of tails and head);
• 80 g of ham;
• 130 ml cream;
• 4 eggs;
• 20 gr. dry mix of greens;
• 220 g - cheese;

How to cook

Chop the onion into rings, and the ham into cubes.

Heat up a skillet with olive oil.

Fry the onion and ham quickly.

Pour beer into food.

Simmer until the liquid has evaporated.

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

Submit the test form.

Put the onion and ham on the bottom.

Beat salmon, milk, herbs, eggs and spices well.

Pour this mixture over the onion and ham.

Bake quiche with salmon and onions 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 sharpness of seasonings. Add garlic and hot peppers if desired.

Option 4: Quiche with salmon and shrimps

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

Dough Ingredients:

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

For filling:

• 1 can of salmon;
• 200 gr. shrimp or a set of seafood;
• 100 gr. cheese;

For filling:

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

Step by step recipe

Sprinkle flour on a cutting board.

Cut the butter into small pieces and put into the flour.

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

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

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

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

Shape the dough into a basket shape. Wrap the workpiece again with a film and send it to the shelf in the refrigerator.

Take the salmon out of the jar and mash with a fork.

Boil shrimp in spices.

Take the workpiece out of the refrigerator.

Sprinkle the bottom with grated cheese.

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

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

Bake 30 minutes.

Sprinkle the hardened surface with pieces of cheese.

Keep the product in the oven for another ten minutes to melt the top layer of cheese.

Cut the cooled cake into portions. Please note that the filling in the section looks very appetizing!

Option 5: Quiche with salmon in Russian

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

Yeast Dough Ingredients:

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

For filling

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

For filling:

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

Step-by-step instruction

Heat up butter and milk.

Add 100 grams of flour, sugar and salt there.

Mix a bag of dry yeast in flour.

Pour the milk with additives into the flour with yeast.

Knead a firm dough, put it near a heat source and let it ferment.

Knead the dough and refrigerate for 20 minutes.

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

Brush one third of the tortilla with soft butter. Wrap the second part and tightly connect the edges with your hands. Top again with oil and wrap the remaining third. You have three layers of dough and two of butter.

Roll out a "book" of dough and butter.

Fold 4 times and roll out the donut again, but already the required size.

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

Let's start preparing the filling. Finely chop the cabbage and onion, grate the carrots.

Cut salmon fillet into pieces.

Whisk 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.

Pour the filling into the mold.

Pour the cabbage with caviar with eggs beaten with sour cream.

Put the product in the oven for 15 minutes.

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

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

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

Remove the butter from the refrigerator in advance so that it becomes soft. Sift flour into a bowl, add salt, sugar and butter. Rub the flour with the butter with your fingers until you have fine crumbs.

Add the yolks and collect the dough crumbs into a ball. If necessary, add a little more cold water, but no more than 1 tbsp. l. Do not knead the dough, otherwise it will be tough after baking! Wrap the dough in cling film and refrigerate for 1 hour.

Cut the salmon fillet into small cubes and salt a little. Cut the tomatoes in half, and then cut each half in half again and cut into slices 3–4 mm thick. Finely chop the dill.

Crack the eggs into a bowl and beat lightly. Pour in the cream, season with salt and pepper, add the grated cheese and stir.

Preheat oven to 175°C. Remove the dough from the refrigerator and roll out on parchment into a circle with a diameter of 26 cm (for a 20 cm mold). Transfer the dough to the form, press the sides well. Roll the rolling pin along the top of the form, so the sides are neat, remove excess dough. Prick the bottom of the dough with a fork and cover with parchment paper. Sprinkle the beans on the paper and put the mold in the oven for 15 minutes.

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 to prepare such a pie. Some chefs use smoked breast as a filling, as well as minced meat, mushrooms, and more.

Quiche with salmon and broccoli: recipe

If you do not know what pastries to make for the holiday table, then we recommend using the presented recipe. Observing all its requirements, you will definitely get a very tasty 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;
• store-bought medium-fat cream - about 250 ml;
• fresh large eggs - 2 in the dough and 3 in the filling;
• olive oil - use at discretion;
• black pepper and table salt - apply to your liking.

Making shortbread dough

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

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

In the meantime, you can start preparing the filling.

Processing fish and vegetables

To make the quiche 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 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 and egg filling

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

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

How to shape 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 with hands, creating a not very thick layer with sides of 5-6 cm. After that, slices of fresh salmon and broccoli inflorescences are laid out 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 filling).

Baking process in the oven

As soon as 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 quiche filling to seize, and the shortbread dough to be completely cooked, to become ruddy and loose.

Serving a French dish to the dinner table

After the heat treatment of the French pie is completed, it is taken out and cooled in the form. Next, the product is beautifully cut and served at the table along with hot tea or other sweet drink.

Another way to make French pastries

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

As for the salmon and broccoli filling, it can be done in a slightly different way. How exactly, we will tell right now.

We make a homogeneous filling for quiche

To prepare more delicate pastries, the ingredients should be processed a little 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 laid out in a blender bowl and crushed into a homogeneous gruel. After that, proceed to the processing of broccoli. It is laid out in a bowl and poured with boiling water (for five minutes). Then it is also crushed with a blender.

As soon as all the ingredients for the filling have been processed, they begin to prepare the milk and egg filling. To do this, chicken eggs are well beaten with a whisk, and then combined with cream and spices.

After re-mixing all the components, finely grated cheese is added to them, as well as fish gruel and chopped broccoli inflorescences. After whipping the ingredients with a mixer, a homogeneous mass is obtained with visible inclusions of salmon and vegetables.

How to quickly form a pie?

French quiche with such a filling is formed quite quickly. As in the previous recipe, shortcrust pastry is laid out in a mold and made the basis for a pie with high sides. After that, it is pierced in several places with a fork and pour in all the previously prepared mass. In this form, the semi-finished product is immediately sent to the oven and baked for an hour, observing the 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. If you try to cut the quiche immediately after heat treatment, the hot filling will leak out, making the product not very beautiful.

It is desirable to consume such unusual pastries with fish and vegetables in a warm state along with sweet tea.

Summing up

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

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

Bon appetit!

for 3 servings Has already

• Whole wheat flour- 200 g
• Vegetable broth - 120 ml
• Olive oil - 1 tbsp
• Salmon fillet - 400 g
• Eggs - 2 pcs.
• Soy milk - 100 g
• Chives - 1 bunch
• Sea salt

Save Reset

• 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 only to this cereal. Not found - take whole grains.
• Replace vegetable broth with water if not available.
• No chives - take regular green.
• In the normal (non-dietary) version, we take cream and ordinary flour, at the end we add a little cheese for a crust.

1.

We make dough.
Pour the flour into a container (I'm right here on the table, but it's better to knead in a bowl for unprepared ones), add 90 ml of broth (6 tablespoons), olive oil, mix actively.
Add more flour if necessary.
The dough should be quite dense.

Mix well, wrap in cling film and refrigerate for 2 hours.

2.

Take out and roll out thinly.

3.

Cut out a circle slightly larger than the baking dish.
Grease the mold with olive oil. Lay out the dough.
We put in the oven preheated to 170 degrees for 5 minutes. We need to dry it out. It will not "get wet" then and will be crispy.
We make the filling. Cut the salmon into small pieces and finely chop the onion.