Quiche with trout and broccoli
3 servings
35 minutes
Quiche with trout and broccoli is an exquisite representative of French cuisine that combines the tenderness of creamy pastry with the aromatic smoked fish and freshness of broccoli. Originally, quiche was a simple rustic dish but over time it transformed into a symbol of refined taste. The crispy pastry with light buttery notes harmoniously complements the creamy filling of cheese and sour cream. Trout adds a rich smoky aroma to the dish, while broccoli contributes soft freshness and lightness. This quiche is perfect for both a cozy home dinner and a festive treat. Its versatility allows it to be served hot or slightly cooled, revealing new facets of flavor.
1
Rub the flour with butter by hand into crumbs, add the yolk, salt, water, and knead into elastic dough.
- Wheat flour: 250 g
- Butter: 125 g
- Egg yolk: 1 piece
- Salt: to taste
- Water: 3 tablespoons
2
Spread the dough in a 18-20 cm mold, forming edges 3 cm high.
3
Chop the onion finely. Grate the cheese. Cut the fish into small cubes.
- Spring onion: 1 bunch
- Lambert cheese 50% fat: 150 g
- Smoked trout: 100 g
4
For the filling, mix cheese, 2 eggs, sour cream, chopped onion, boiled cabbage, and fish, then pour into a mold.
- Lambert cheese 50% fat: 150 g
- Chicken egg: 2 pieces
- Sour cream 20% fat: 100 g
- Spring onion: 1 bunch
- Broccoli: 100 g
- Smoked trout: 100 g
5
Bake at 180 degrees for 35 minutes.
