Quiche with salmon and camembert
8 servings
50 minutes
Quiche with salmon and camembert is an exquisite French pie that combines delicate pastry, creamy cheese texture, and rich salmon flavor. Historically, quiche originated from the Lorraine region as a simple rustic dish. Over time, it began to be made with various fillings, adding fish, vegetables, and gourmet cheeses. Camembert gives this quiche a unique creamy tenderness while salmon adds a light sea note. The dish is perfect for festive tables or cozy dinners and can be served hot or slightly chilled. Paired with a green salad, it creates a harmonious balance of flavors and textures, turning a simple meal into a gastronomic experience.
1
Preheat the oven to 180 degrees.
2
Pour flour into a small bowl, add salt and diced butter. Knead the mixture with your hands until smooth.
- Wheat flour: 1.5 glass
- Salt: to taste
- Butter: 100 g
3
Add 6-7 tablespoons of water to the prepared dough, mix, and roll it out into a thin layer on a floured surface.
- Wheat flour: 1.5 glass
4
Place the dough in a mold (3 cm deep and about 20 cm in diameter). Press the dough to the bottom and sides, trim the excess from the edges. Bake in the oven for 10 minutes.
5
Melt butter in a small pan and sauté the leek for 5 minutes. The leek should be soft but not browned. Pour in some cream and simmer the leek a bit. Layer the leek in the pie crust. On top of the leek, layer thinly sliced salmon. Sprinkle the filling with finely chopped dill.
- Butter: 100 g
- Leek: 115 g
- Cream: 100 ml
- Salmon fillet: 200 g
- Dill: 2 stems
6
Whisk the eggs and cream, add salt and pepper. Pour over the pie, slice the camembert thinly and place on the pie, then put it in the oven.
- Chicken egg: 2 pieces
- Cream: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Camembert cheese: 120 g
7
Bake for another 25-30 minutes until golden brown. Let it cool slightly, remove from the mold, cut into triangles, and serve with green salad.
