Quiche with fish and spinach
Description
Baking is simple and quick. The crust for the pie should be pre‑baked, as the filling is liquid and can soften the dough. When the crust is ready, fill it with the filling. Adjust the amount of spinach and fish to taste. To keep the fish tender and flavorful after baking, sprinkle the pie with cheese. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
In a bowl, add the flour and cold butter cut into pieces. Rub together.
- 3
Step 3
Add the yolk, salt, and sugar.
- 4
Step 4
Add a spoon of sour cream and pour in the cognac. Any other strong alcohol can be used.
- 5
Step 5
Next, add a spoon of ice water and knead the dough. If the dough does not come together into a ball, add another spoon of ice water.
- 6
Step 6
We transfer the dough into a pan, spreading it evenly across the bottom. Form a rim around the perimeter. Place it in the freezer for 5 minutes. Then remove it, prick the entire surface of the dough with a fork, and put the pan into a preheated oven for 12–15 minutes. Bake at 220 °C.
- 7
Step 7
Prepare the filling. Pour the cream into the blender bowl and add three eggs. Whisk.
- 8
Step 8
Take the pie crust out of the oven. Blanch the spinach in boiling water, dry it, and spread it onto the crust.
- 9
Step 9
Pour the beaten eggs with cream over the top.
- 10
Step 10
Cut the salmon into pieces and add it to the filling.
- 11
Step 11
Sprinkle the pie with grated cheese and put it in the oven for 15 minutes. Bake at 200 °C.
- 12
Step 12
Fish and spinach quiche is ready. Serve hot.