Appetizing, tasty and satisfying red fish and broccoli quiche is a dish that is suitable for the whole family. Loose chopped dough, soft fish with pieces of melted cheese, spicy sun-dried tomatoes and juicy broccoli inflorescences are in perfect harmony with the tenderness of the creamy cheese filling. Try it too!

Quiche is an open pie that came to us from France. It is prepared on the basis of chopped dough, and completely different products are used as fillings. For bonding, everything is poured with a mixture of cream, eggs and cheese, after which the cake is baked until tender.

I bring to your attention a homemade pie recipe that has taken root in our family (read about broccoli at the end). You can safely experiment with the filling, adding or removing certain ingredients. Bon appetit, friends!

Ingredients:

Chopped Dough:

Filling:

Fill:

Cooking step by step with photos:

The recipe for this simple and delicious open pie includes the following ingredients: premium wheat flour (you can use the first), fillet of any red fish (in my case coho salmon), butter, cream 20% fat (you can take fatter if you want), chicken eggs and egg yolks (send the whites to the freezer - after defrosting they are no different from fresh ones), broccoli, sun-dried tomatoes, cheese (under the name Marble, I mean any semi-hard or hard cheese such as Russian, Dutch or Poshekhonsky), salt, sugar , ground black pepper. In addition, you will need water - for blanching cabbage and, if necessary, in chopped dough.

First, let's prepare chopped dough, which will become the basis of the future quiche. It can be made by hand or with a food processor. The second option is much more convenient and faster, so decide for yourself how to proceed. First, sift the wheat flour with salt. We combine it with sugar (powdered sugar) and add cold butter, which we cut into smaller pieces or rub on a coarse grater. You can put the butter in the freezer for a couple of hours in advance.

If you are preparing chopped dough with a food processor, simply pierce everything with a metal knife into small butter crumbs. Hands need to grind the products quickly and gently into the same crumb. Alternatively, chop the flour and butter with a knife - hence the name of this type of dough. Now add two egg yolks.

Quickly, quickly, we mix everything to make a large crumb - in a combine everything turns out in a matter of seconds. You can check the dough in a tactile way: squeeze a handful in your fist. If the dough still crumbles, then there is not enough moisture in it - add a teaspoon of ice water, continuing to knead in the combine. This time, my flour was too dry, so I needed an additional 40 milliliters of water (indicated in the ingredients). Sometimes water is not needed at all - it depends on the moisture content of the flour and the fat content of the butter (the fatter it is, the less water it contains).

As a rule, chopped dough is recommended to be cooled before baking, but in this case I did not. Just transfer the dough into a baking dish (I have 22 centimeters).

We make the bottom and sides. It is very convenient to tamp the bottom with a glass.

Now you need to put a load on top so that the dough does not rise during baking. I use lentils for this, but you can use any beans or specialty balls. We put baking paper on the dough, on top of an even layer - beans and in a hot oven for 15 minutes at 180 degrees or 10 minutes at 200 degrees.

While the dough is preparing, let's make the filling. Wash broccoli, dry and cut into florets. Too large cut lengthwise into 2-3 parts.

Bring lightly salted water to a boil in a saucepan or saucepan. Dip the broccoli in boiling water and blanch for about a minute, no more. Then immediately pour over the inflorescences with ice water (so that the green color is preserved) and recline on a sieve so that the glass is excess liquid.

Cut the fillet of red fish into fairly large pieces. Be sure to carefully check the fish for bones and remove them.

We break through everything with the help of a submersible blender to get an almost homogeneous mass. If you do not have such a blender, just beat the eggs and cream a little with a fork or mixer, then stir in the grated cheese.

During this time, the base for the quiche has set. We remove the load and send the form to the oven for another 5-7 minutes, so that the bottom is also baked.

Step 1: prepare the butter.

Take the butter out of the fridge and put it on a cutting board. Using a knife, cut it into small pieces and transfer to a free plate. Put the butter back in the fridge so it doesn't melt.

Step 2: prepare the dough.

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

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

Step 3: Prepare Broccoli.

Rinse the broccoli under running water and place on a cutting board. Using a knife or clean hands, divide the cabbage into small inflorescences and transfer to a clean plate.

Fill a deep saucepan halfway with plain cold water and set over medium heat. When the water boils, make a small fire and carefully put the inflorescences into the pan. Blanch them in boiling water for 5 minutes. After the allotted time, with the help of a slotted spoon we take out the broccoli and transfer it to a clean bowl. Set the vegetable aside to cool to room temperature.

Step 4: Prepare the salmon.

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

Step 5: prepare the cake.

We take out the chilled dough from the refrigerator, free it from cling film and put it on the kitchen table, crushed with a small amount of flour. Using a rolling pin, roll out the dough ball into a thin layer, no more than 0.5 centimeters. Immediately after that, carefully (so that it does not tear), we transfer it to a baking dish and form a cake out of it 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 baking, and put the form in the freezer for 15 minutes. After the allotted time, we shift the test cake from the freezer to the oven, preheated to a temperature 200°C and bake for 15 minutes. During this period of time, the cake will not bake, but will slightly fit and dry. Then we turn off the oven, and take out the baking dish with the help of kitchen tacks and set aside to cool to a warm state.

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

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

Step 7: Prepare the salmon and broccoli quiche.

First of all, spread the fillet pieces over the entire surface of the cake. Then lay the broccoli florets on top of the fish. Pour the whole filling on all sides with egg and milk dressing and put the quiche back into the oven, preheated to a temperature 180°C bake for 30-40 minutes. During this period of time, the cake should be covered with a golden crust and begin to attract everyone with its appetizing aroma.

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

Step 8: serve quiche with salmon and broccoli.

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

Enjoy your meal!

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

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

To prevent the cake from rising 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 turn out to be even and beautiful.

To prevent the dough from tearing during rolling, the test ball can be placed on baking paper, rolled out slightly 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 tear, but it will also be much easier to move it into the mold.

Quiche is an incredibly delicious French pie with a surprisingly delicate flavor.

Quiche or quiche is a traditional French dish that is a type of homemade pastry. At its core, quiche is an open pie with a filling. In turn, an open pie in cooking is understood as a type of pastry, which is stuffed with both sweet and meat, vegetable or fish fillings. The main feature of an open pie is that the filling remains open throughout the entire process of preparing a culinary product. This means that the filling is not covered with a layer of dough.

Having once visited France and enjoyed its gastronomic delights, it is difficult to imagine your future life without quiche.
Quiche is like grandmother's pies: no matter how much you eat, you will want more.

Quiche was born not in France, as is commonly believed, but in medieval Germany - in Lorraine (Lothringen). The practical Germans felt sorry for throwing away the leftover bread dough, and they decided to use them to make an open pie stuffed with smoked bacon, filled with a mixture of eggs and cream. The French liked the idea, but they, the "cheese nation", considered that, firstly, there was clearly a lack of cheese in this very pie, and secondly, it was too difficult to pronounce Lothringer Kuchen. As a result, the ponderous German phrase was replaced by the melodic French quiche lorraine. A little later, shortbread and puff pastry replaced the bread dough, and the fillings began to vary - from light vegetable and fish to hearty meat.

The ability to cook quiche can be very useful in life. Let's say you have pieces of cheese, sausage, meat lying around in your refrigerator. Throw away the hand does not rise - what to do? Of course, cook quiche!
Such pies are prepared with a variety of fillings - from eggs, cheese with the addition of fish, bacon, vegetables .... A beautiful and tasty open quiche can be useful for a hearty breakfast, and for a tasty and unusual snack, and even a light dinner.


So why not cook for us too?

Today I have for you a wonderful version of a classic snack pie based on thin dough with a lot of toppings.


Inside this quiche is a tender salmon fillet, bright broccoli florets and traditional egg fill.

Ingredients

For test:
250 g flour
125 g cold butter
1/4 tsp salt
1/4 tsp Sahara
2-3 tbsp ice water (as needed and situation)
For filling and filling:
400 g salmon fillet or other red fish
250 g broccoli (frozen, thaw beforehand)
100 g semi-hard gouda cheese
2 eggs
200 g sour cream (20-30% fat)
salt to taste
Cooking:


Cooking dough. To do this, put flour, salt, sugar and diced cold butter in a blender bowl. We chop until we get greasy crumbs.

Add water and knead the dough as quickly as possible. Do not knead for too long, otherwise the butter will melt and the dough will turn out wooden.

We form a ball from the dough, wrap it in cling film and put it in the refrigerator for 30-40 minutes.


We take out the cooled dough from the film and roll it into a layer 4-5 mm thick. We put it in a mold (no need to grease), press it with our fingers to the sides. We remove the excess.

We put a sheet of foil on the surface of the dough, pour a load (beans, peas or rice) on top.
We put in a preheated oven to 180 degrees and bake for 7 minutes. We take out, remove the foil with the load, prick the bottom with a fork. Return the mold to the oven and bake for another 5 minutes.
We take it out again and leave it. We do not turn off the oven.
Cut the fish into medium-sized pieces.


Blanch the broccoli in salted boiling water for 3 minutes. Drain in a colander and rinse with cold water. Cut into small pieces.


Put in a bowl with the fish, add grated cheese on a coarse grater. We mix.


For filling, mix sour cream and eggs with a fork until smooth. Salt to taste.


We put the filling in the baked base and pour the sour cream-egg mixture. Place in oven and bake until done, about 30 minutes. The filling should set and the top of the pie should be golden.
Cool the finished cake until warm, remove from the mold. We serve.
This quiche is tastiest when warm - literally 20-25 minutes after the oven. But it's also good cold.
It's great for breakfast, soup, or as an appetizer on its own.

Try it - it's really delicious


This cake is delicious and looks beautiful! In addition, it is useful, because broccoli is always good for the human body.
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

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• 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.

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.