Quiche with red fish, shrimp and leeks
8 servings
90 minutes
Quiche with red fish, shrimp, and leek is a refined dish of French cuisine, captivating with its tenderness and rich flavors. This open pie with a crispy crust and airy creamy filling was invented in Lorraine and has become a gastronomic symbol of France. The combination of fatty salmon and delicate shrimp adds sophistication to the dish, while caramelized leek provides a soft sweet note. Creamy cheese gives a velvety texture, and nutmeg adds spiciness. Quiche is perfect for festive dinners or leisurely Sunday breakfasts. It can be served warm or cold, complemented by fresh salads and white wine. This dish embodies the French art of enjoying life and flavor.
1
Prepare all the ingredients.
2
Mix 250 grams of sifted flour, 1 egg, a pinch of salt, 30 grams of softened butter, and 5 tablespoons of water. Knead until a smooth and elastic dough is formed.
- Wheat flour: 270 g
- Chicken egg: 4 pieces
- Salt: to taste
- Butter: 60 g
- Vegetable oil: 5 ml
3
Wrap the dough in plastic wrap and refrigerate for 2 hours.
4
Roll out the rested dough on a floured surface. The thickness of the resulting layer should be 5-7 mm.
5
Slightly grease the test mold with oil and line it with parchment.
6
Place the dough in the mold. Remove excess dough with a knife, leaving a small edge.
7
Prick the dough all over with a fork to prevent it from rising during baking.
8
Place another sheet of parchment over the dough preparation and pour dry beans (or special ceramic baking beans) on it. Bake in the oven at 180 degrees for 15-20 minutes. Remove the weight from the baked crust and cool on a rack.
9
Cut off the green part of the leek (it can be used, for example, in broth) and the tip of the bulb. Rinse the white part well to remove sand. Slice it into rings about 1 cm wide.
10
In a pan, heat 30 grams of butter with a pinch of sugar, a sprig of thyme, and a crushed clove of garlic. Quickly sauté the onion until golden brown. Fry the leek carefully so the rings don't fall apart.
- Butter: 60 g
- Sugar: pinch
- Thyme: 1 sprig
- Garlic: 1 clove
11
Cut the salmon into large cubes. Slice the shrimp in half lengthwise, removing the digestive tract.
12
In a bowl, beat 3 eggs. Add Hochland cream cheese for cooking and mix until smooth. Thanks to the high heat resistance of Hochland cream cheese, it will help the filling maintain its shape. Next, add milk, salt, pepper, and a pinch of nutmeg.
- Chicken egg: 4 pieces
- Hochland curd cheese for cooking: 410 g
- Milk: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: pinch
13
Place salmon and shrimp on the crust. Pour the cheese and egg filling on top.
- Salmon fillet: 200 g
- Peeled shrimp: 150 g
14
Carefully arrange the leek rings. Send the quiche to the oven for 30 minutes at 180 degrees.
- Leek: 1 piece
15
Serve the ready quiche hot or cold.