Quiche with leek, zucchini and salmon
8 servings
60 minutes
The French open pie quiche, in addition to the two most famous versions - Alsatian with leeks and Lorraine with ham - has hundreds of modifications. But the basic principle remains unchanged - a shortcrust pastry crust, a vegetable base and an egg-cream sauce to bind the components. If you don't want to mess around with the dough, tradition allows you to use ready-made.
1
Chop cold butter, place it in a bowl, and add flour, two lightly beaten eggs, and lemon zest. Knead the dough. If it becomes too crumbly, add one or two tablespoons of cold water.
- Butter: 200 g
- Wheat flour: 400 g
- Chicken egg: 4 pieces
- Lemon zest: 1 tablespoon
2
Roll the prepared dough into a ball, wrap it in plastic wrap, and place it in the refrigerator for an hour. Roll out the chilled dough, place it in the mold, and form the edges. Trim the excess dough from the edges with a knife.
- Wheat flour: 400 g
3
Line the dough with parchment and fill it with beans or baking beans. Bake in a preheated oven at 180 degrees for ten to fifteen minutes. Remove from the oven, take off the parchment, and let the form with the baked base cool.
4
Thinly slice the leek and rinse. Cut the zucchini into cubes and sauté with the leek over low heat in a mixture of oils until cooked. Season with salt and pepper, and add thyme leaves. Cut the salmon into cubes, add to the vegetables, and simmer for another four minutes until done.
- Leek: 0.5 stem
- Zucchini: 0.5 piece
- Olive oil: 2 tablespoons
- Ground black pepper: to taste
- Sea salt: to taste
- Chopped fresh thyme: 1 teaspoon
- Salmon: 200 g
5
Transfer the prepared vegetable mix with salmon to a deep bowl. Beat the remaining two eggs with cream and add to the vegetables and fish. Mix thoroughly.
- Chicken egg: 4 pieces
- Cream 30%: 150 ml
6
Carefully spread the fish-vegetable mixture with cream and egg on the cooled sand base, distributing it evenly with a spoon.
7
Cut the lightly salted salmon into small pieces and place it on top of the fish-vegetable mixture. Bake the quiche in the oven for thirty to thirty-five minutes at 180 degrees.
- Lightly salted salmon: 100 g
8
Once the creamy-egg surface is nicely browned, take the quiche out of the oven and let it cool slightly. Cut into portions and serve hot.