Kish Pie
6 servings
45 minutes
Quiche is an embodiment of French gastronomy that comes from the Lorraine region. This open pie combines tender shortcrust pastry with a flavorful filling and has become a true symbol of cozy home treats. In the classic version, quiche is made with bacon and cheese, but its variations are endless. In this recipe, the delicate dough frames a creamy filling infused with nutmeg and leek aroma. The addition of smoked salmon and cherry tomatoes gives the pie a refined texture and a slight tanginess. Quiche can be served warm or cold; it is perfect for breakfast, a light dinner, or festive occasions. Its rich flavor unfolds in every bite, leaving a pleasant aftertaste and a sense of home comfort.
1
Prepare the dough: sift the flour, then add salt, egg, sour cream, butter, and knead the dough. Wrap the dough in plastic and refrigerate for 30 minutes.
- Wheat flour: 300 g
- Salt: to taste
- Chicken egg: 1 piece
- Sour cream: 50 g
- Butter: 100 g
2
Prepare the filling: chop the leek coarsely, then lightly sauté in a thick-bottomed pan and let it cool. Add egg, nutmeg, pepper, and grated cheese to the cream and mix well. Cut the cherry tomatoes in half. Cut the salmon into large pieces.
- Leek: 100 g
- Cream 20%: 150 ml
- Chicken egg: 1 piece
- Nutmeg: 5 g
- Ground black pepper: 1 g
- Hard cheese: 200 g
- Cherry tomatoes: 100 g
- Cold smoked salmon: 280 g
3
Roll out the dough and place it in a baking dish, then add bacon and leeks, pour the egg-cream mixture on top, and add sliced cherry tomatoes and salmon. Bake the pie at 165-170 degrees for 25-35 minutes.
- Leek: 100 g
- Cherry tomatoes: 100 g
- Cold smoked salmon: 280 g
4
Place the prepared quiche on a serving dish and cut into portioned pieces.