Pieces of quiche with the most delicate creamy sauce, dill and wine will become an exquisite appetizer or a sumptuous main course on your festive table. If desired, the cream can be replaced with sour cream.
It is necessary
- - 225 g of shortcrust pastry;
- - 10 peas of black pepper;
- - 300 ml of white wine (dry);
- - 1 onion;
- - a piece of butter;
- - 2 eggs;
- - 300 ml heavy cream;
- - 225 g smoked salmon;
- - 1 tbsp. l. chopped dill;
- - 50 g of cheese (hard);
- - salt;
- - black pepper.
Instructions
Step 1
Roll out the dough, put in a round shape and put in the refrigerator for 20 minutes. Place the dish on a baking sheet, cover the dough with parchment and add the dry beans. Bake the base "blindly" for 15-20 minutes at 190 C. Remove the paper with beans from the finished dough and reduce the temperature to 180 C.
Step 2
Pour wine into a saucepan, put peppercorns in it and cook an alcoholic drink until 2-3 tbsp remains in the saucepan. l. wine. Remove wine from heat and remove pepper from it.
Step 3
Finely chop the peeled onion, pour into a skillet with heated oil and fry the onion for about 2 minutes, until it becomes soft, but not golden brown.
Step 4
Pour cream and beaten eggs into the cooled wine and beat until smooth with a whisk. Season with salt and freshly ground pepper to taste.
Step 5
Spread the sautéed onions in an even layer over the dough. Cut the salmon into strips of 2, 5 cm and put on the onion. Sprinkle the fish with chopped dill and grated cheese.
Step 6
Pour the creamy egg sauce over the filling and remove the mold back to the oven. Bake the quiche for 25-30 minutes: the filling should be a little hard and the surface of the product should be golden brown. Serve the finished dish in portions, offering a salad of pickled cucumbers.
