Salmon quiche is a juicy and tasty pie. Ideal for cheese and spinach lovers. The dough turns out to be very tender, melting in the mouth. Provence herbs give French pie an incredible flavor.
It is necessary
- For the test:
- - 200 g flour;
- - 125 g butter;
- - 1 egg;
- - 2 tbsp. spoons of sour cream.
- For filling:
- - 300 g of fresh salmon and spinach;
- - 200 g of cheese;
- - 150 g feta cheese;
- - 3 eggs;
- - 1 tbsp. a spoonful of butter;
- - 2 pinches of Provencal herbs.
Instructions
Step 1
Chop cold butter with a knife, turn it into crumbs, gradually adding flour. Beat in an egg, add sour cream, knead an elastic dough from these components and put it in the refrigerator for now.
Step 2
Cut fresh salmon into pieces, pour boiling water over, leave for a few minutes, then drain the water, and disassemble the pieces of fish into large fibers and salt. Thanks to this technique, the salmon will not give much juice during baking, therefore, the cake will not turn out sour.
Step 3
Simmer spinach in a spoonful of butter in a skillet for a couple of minutes. Mash feta with a fork, add Provencal herbs to it, add eggs, beat, add grated hard cheese.
Step 4
Roll out the dough thinner, put it in a mold, forming sides. Place a layer of salmon on top of the dough, sprinkle with herbs, then a layer of spinach. Pour everything with eggs, cheese and herbs, sprinkle with grated cheese on top. For beauty, you can put whole spinach leaves on top of the pie.
Step 5
Bake quiche with salmon, two types of cheese and Provencal herbs for 35-40 minutes at an oven temperature of 200 degrees. The quiche should turn golden.
Step 6
Ready-made French pie can be served both hot and chilled - it turns out to be very tasty in any form.
