Quiche with fresh salmon and dill
6 servings
60 minutes
Quiche with fresh salmon and dill is an exquisite dish of French cuisine that combines the tenderness of creamy filling with the aroma of sea freshness. Originating from the Lorraine region, quiche has long been a symbol of home comfort. Here, classic shortcrust pastry serves as the base for juicy salmon infused with creamy flavor and hints of lemon zest. Dill adds freshness while green onions provide a piquant touch. The finished quiche is tender, melting in the mouth with a crispy crust and rich aroma. It is perfect for breakfast, lunch or a light dinner and can be served hot or cold. This pie is a great choice for those looking to add a touch of French gastronomic elegance to their cooking.
1
Cut the butter into pieces and mix with flour and powdered sugar. Add 1-2 tablespoons of water. Knead well until the dough is homogeneous. Add water as needed. Form a ball, wrap in film, and refrigerate for 15 minutes.
- Butter: 125 g
- Wheat flour: 185 g
- Icing sugar: 1 teaspoon
2
Roll out the dough between 2 sheets of parchment to the size of the pan. Place it in the pan and trim the excess edges. Refrigerate for 15 minutes. Preheat the oven to 180 degrees.
- Wheat flour: 185 g
3
Lightly beat the eggs and yolk, add cream, zest, and chopped green onion, season with salt, cover, and set aside.
- Chicken egg: 2 pieces
- Egg yolk: 1 piece
- Cream: 250 ml
- Lemon zest: 1 teaspoon
- Spring onion: 1 bunch
- Dill: 1 tablespoon
4
Pierce the dough in several places with a fork. Cover with parchment, fill with beans or grains to prevent the dough from rising, and bake for 15 minutes. Remove the paper and grains. Place chopped fish on the dough, sprinkle with chopped dill, and pour the egg mixture over it. Bake for 40 minutes until the salmon is cooked.
- Salmon fillet: 500 g
- Dill: 1 tablespoon
