Quiche with rice, salmon and asparagus
8 servings
60 minutes
Quiche with rice, salmon, and asparagus is an exquisite dish of European cuisine that embodies the harmony of textures and flavors. The delicate pastry base gives the bake fragility and lightness, while the creamy risotto with salmon and herbs adds softness and richness. Asparagus baked in a gentle creamy sauce complements the dish with a subtle fresh note. This quiche is an ideal choice for a Sunday family dinner or festive table. Its roots lie in French culinary traditions, but rice and salmon give it a modern twist. The noble combination of ingredients makes the quiche not only appetizing but also nutritious, while its aroma fills the home with coziness and warmth. It can be served with a light salad and a glass of white wine to highlight the sophistication of the taste.
1
For the sandy base, sift the flour into a bowl, add salt and 150 grams of butter cut into pieces. Rub into crumbs, add an egg, and quickly knead the dough. Wrap it in film and refrigerate for half an hour.
- Wheat flour: 250 g
- Butter: 175 g
- Chicken egg: 4 pieces
2
Preheat the oven to 180 degrees. Grease the tart pan with butter. Take the dough out of the fridge and roll it into a large circle. Place it in the prepared pan and trim the excess. Line with parchment, add dry beans on top, and bake in the oven for 15 minutes.
- Butter: 175 g
3
For the risotto, heat vegetable oil with the remaining butter, sauté the chopped onion until translucent. Add minced garlic and rice, cook for a few minutes. Deglaze with wine, then add a ladle of hot broth. Cook the risotto for 15 minutes, adding the next portion of broth after the previous one is absorbed by the rice. Season with salt and pepper to taste.
- Olive oil: 1 tablespoon
- Butter: 175 g
- Onion: 0.5 piece
- Garlic: 1 clove
- Arborio rice: 80 g
- White wine: 30 ml
- Vegetable broth: 400 ml
- Salt: to taste
- Ground black pepper: to taste
4
Transfer the slightly cooled risotto to a bowl, add finely chopped salmon fillet, green peas, and chopped dill. Introduce one egg and mix well. Transfer the resulting mixture to the sandy base. Arrange asparagus stalks on the surface, gently pressing them into the rice.
- Salmon fillet: 150 g
- Green peas: 55 g
- Chopped dill: 1 tablespoon
- Chicken egg: 4 pieces
- Green asparagus: 8 stems
5
Mix the remaining two eggs with cream, season with salt and pepper, and pour this mixture over the rice with salmon and asparagus. Sprinkle with grated cheese and return to the oven for another 25 minutes.
- Chicken egg: 4 pieces
- Cream 20%: 60 ml
- Salt: to taste
- Ground black pepper: to taste
- Grated Parmesan cheese: 3 tablespoons