With the onset of cold weather, the range of delicious fruits and vegetables is significantly reduced, and more often you want hearty dishes, and therefore the diet inevitably changes. Baking often comes to the rescue. To diversify the table, it is worth preparing the famous French open quiche pie.
It is not for nothing that it is popular all over the world: the variety of possible fillings, aromatic dough, which is not too much, and sufficient ease of preparation make it an ideal dish. Today we propose to cook a quiche with an exquisite spinach and salmon filling.
Ingredients:
Salmon or trout fillet - 200-250 g
Spinach - 2 handfuls
Cheddar cheese - 50-70 g
Eggs - 2 pieces
Cream 10% - 300 ml
Nutmeg
Salt, pepper to taste
For shortcrust pastry:
Butter 82, 5% - 100 g
Flour - 180 g
Salt - 1/4 tsp
Ice water - 6 tablespoons
Cooking method:
1. Prepare shortbread dough: grind flour with cold butter into crumbs with your hands, salt, add water, knead the dough.
2. Put the dough in the refrigerator for 20-30 minutes and turn on the oven 180.
3. Beat eggs lightly, add cream, spices, salt.
4. Roll out the dough, put it in a mold, lay out the spinach, salmon cubes, grated cheese, fill with the egg mixture.
5. Bake for 30-40 minutes at 180 degrees. Finally, garnish with toasted pine nuts.
Bon Appetit!
