Quiche with red fish and broccoli
8 servings
120 minutes
Quiche with red fish and broccoli is an elegant dish of European cuisine that combines the rich flavor of sea fish and the freshness of broccoli in a delicate creamy-cheesy frame. The history of quiche begins in French gastronomy, where it originated as a simple pie and gradually transformed into an exquisite culinary masterpiece. The crispy crust, tender fish, slightly crunchy broccoli, and creamy filling create a harmony of textures and flavors. The pie is suitable for both festive tables and cozy home gatherings. It can be served warm when the filling is slightly stretchy or chilled to reveal new flavor nuances. Quiche with red fish and broccoli is a gastronomic delight that brings comfort and enjoyment in every bite.
1
First, we make the dough: take 250 g of flour, 150 g of butter (it should be softened at room temperature), 1 egg, salt to taste (I use 1 teaspoon), a tablespoon of water, and baking powder. After rolling up our sleeves, we mix everything thoroughly and knead until the dough is uniform, elastic, and not sticky. After that, we hide the dough in the fridge for an hour, giving us time to prepare the filling.
- Wheat flour: 250 g
- Butter: 150 g
- Chicken egg: 3 pieces
- Salt: to taste
- Water: 1 tablespoon
- Baking powder: 10 g
2
Filling. I may have overdone it with the trout during this current crisis. You can simply buy frozen pink salmon; baked in a creamy-egg mixture, it will be no worse than trout or salmon. The only thing is you'll need to spend some time thawing and removing the bones (which are not much more than in trout). But let's leave the lyricism aside. The task: to get 500 g of red fish, cut into 2 cm cubes. And salt it generously.
- Trout fillet: 500 g
- Salt: to taste
3
Break the broccoli into florets, about the size of a fish. You can sauté it a little in olive oil, but I admit I'm too lazy to wash an extra pan afterward. Mix the broccoli with the fish.
- Broccoli cabbage: 500 g
4
Filling. For the filling, beat 2 eggs with 300 grams of cream (you can use more, about 400 grams) and grated hard cheese (I take 200 g, but you can use more depending on taste preferences).
- Chicken egg: 3 pieces
- Cream: 300 ml
- Hard cheese: 200 g
5
Line the form (25 cm in diameter) with baking paper. Roll out the dough and place it in the form, shaping the bottom and edges. If the dough tears, no worries, you can always patch the hole with an extra piece of dough. The resulting 'crust' can be pre-baked without filling by placing a piece of baking paper and beans inside. But I, a terribly lazy hostess, only did this the first time and then decided there was no difference.
6
We assemble the quiche. Place fish and broccoli in the crust, pour the egg-cream-cheese mixture over it all. Send the pie to the oven. Bake at 180 degrees for about 40 minutes. Better not to watch the time, but to check the pie's state and take it out when it's golden.
7
You can eat the pie hot or cold. I hope you enjoy it!