Quiche on shortcrust pastry
6 servings
120 minutes
Quiche on sandy dough is a refined representative of French cuisine, originating from the Lorraine region. It combines the delicate texture of crumbly dough with a fragrant filling of lightly salted trout and leeks. Its taste is a harmony of creamy tenderness and spicy notes, complemented by rich cheesy undertones. This dish is perfect for cozy home lunches as well as festive dinners. The ease of preparation makes quiche a favorite choice for gourmets, while the variety of fillings allows for experimentation. Served with greens and a glass of white wine, it becomes a true gastronomic delight worthy of the best French bistros.
1
First prepare the dough. Rub the flour with butter until crumbly. Add a pinch of salt, 3 tablespoons of cold water, and 1 egg. You can add sesame seeds to the dough. Mix everything well until uniform and fluffy, cover with plastic wrap, and refrigerate for an hour.
- Wheat flour: 300 g
- Butter: 125 g
- Salt: 0.5 teaspoon
- Water: 3 tablespoons
- Chicken egg: 3 pieces
- White sesame seeds: 30 g
2
Filling. If making a quiche with leeks, use the whole stalks; first separate and wash them well (there's always sand and dirt between the stalks), chop, boil for 2 minutes, and drain. Instead of leeks, you can use broccoli with green onions (boil the broccoli until soft in this case).
- Leek: 700 g
- Lightly salted trout: 300 g
3
Sauté the onion (or broccoli) to evaporate excess moisture. If making a quiche with fresh red fish, it should also be sautéed first.
- Leek: 700 g
- Lightly salted trout: 300 g
4
Mix the prepared onion (or broccoli with green onion) with finely chopped fish and add pepper. The filling is ready.
- Freshly ground black pepper: pinch
5
Filling. Mix two eggs, cream, sour cream, and cheese well. Add a pinch of nutmeg.
- Chicken egg: 3 pieces
- Cream: 100 g
- Sour cream 35%: 100 g
- Grated Emmental cheese: 150 g
- Ground nutmeg: pinch
6
Take the dough out of the fridge, soften it, and roll it out in a thin layer in a form (about 23 cm in diameter), shaping the edges to be about 3 cm high.
7
First, the dough needs to be pierced with a fork several times to prevent it from puffing up at the bottom and placed in a preheated oven at 180 degrees for about 10 minutes. This is a very important step that should not be skipped. The main thing is that there should be no excess moisture in the quiche and the dough should be tasty and crumbly. Everything else is a defect.
8
Take out the crust and spread the filling over it. There should be enough filling, but the topping should also fit without overflowing.
9
Fill everything to the brim (it won't be uniform anyway, so you need to monitor the evenness of the cheese content).
- Grated Emmental cheese: 150 g
10
Place in the oven for about 30 minutes at the same temperature. Check for doneness during baking. 15 minutes before it's done, you can take out the quiche and sprinkle sesame seeds on top.
- White sesame seeds: 30 g