Quiche with sockeye salmon and cheese
6 servings
120 minutes
Salmon and cheese quiche is an exquisite representative of French cuisine, combining the tenderness of fish flavor and the creamy texture of baked filling. The classic quiche, first appearing in Lorraine, is traditionally made with a crispy pastry base that hides a rich layer of creamy filling, soft cheese, and aromatic ingredients. Here, salmon adds richness to the sea flavor while broccoli brings freshness and lightness. A light note of pesto gives the dish a piquant touch and a subtle herbal hint. This quiche is perfect for a cozy breakfast or a festive dinner and pairs wonderfully with green salads and white wines. Each spoonful is a harmony of French elegance and Russian love for rich flavors.
1
Mix flour with soft butter, add beaten egg and knead the dough until smooth. Refrigerate for an hour.
- Wheat flour: 150 g
- Chicken egg: 2 pieces
- Butter: 100 g
2
Pour milk into the cream, add salt and pepper.
- Milk: 130 ml
- Heavy cream 35% fat: 90 ml
- Salt: to taste
- Freshly ground black pepper: to taste
3
Add pesto sauce and mix.
- Pesto: 1 tablespoon
4
Crack the egg and mix until smooth.
- Chicken egg: 2 pieces
5
Separate the broccoli into florets and boil for 5 minutes in boiling water.
- Broccoli: 200 g
6
Cut the fish into small pieces.
- Sockeye salmon: 200 g
7
Roll out the dough to a thickness of 5 mm and evenly distribute it in the mold, creating a border. Make holes all over the bottom surface.
8
Line the pan with parchment and fill it with beans or rice. Place in an oven preheated to 200 degrees for 40 minutes.
9
Layer cheese, salmon, and cabbage at the bottom of the dish.
- Fetaksa (soft brined cheese): 100 g
- Sockeye salmon: 200 g
- Broccoli: 200 g
10
Pour with cream mixture and bake for another 40 minutes.
- Milk: 130 ml
- Heavy cream 35% fat: 90 ml
- Salt: to taste
- Freshly ground black pepper: to taste
