Mini quiches
Description
The recipe won't take much time. You can use any grain you like—quinoa, rice, millet, even buckwheat. But a layer of grain is essential—it absorbs the fish juices and prevents the bottoms from getting soggy. Try it. The bake is ready. Serve to the table.
Instructions
- 1
Step 1
Using a blender, pulse the chilled butter (cut into cubes), flour, sugar, salt, and baking powder into crumbs.
- 2
Step 2
Add the egg and a spoonful or two of ice water, without turning off the blender. Beat until the dough starts to come together into a ball. Place it in the refrigerator for about 20 minutes.
- 3
Step 3
Divide the chilled dough into 4 parts. Roll out or press each part by hand into a flat disc and place it into ramekin molds, forming high edges. Prick the bottom with a fork.
- 4
Step 4
Place a tablespoon of fluffy couscous on the bottom, having first steeped it in boiling water according to the package instructions and then cooled it.
- 5
Step 5
Spread the flaked salmon or trout flesh on top. Sprinkle with green onions and pour the dressing over it. To make it, whisk the eggs with cream using a fork, season with salt and pepper to taste, add a pinch of thyme and grated Parmesan (half of that specified in the recipe).
- 6
Step 6
Arrange the cherry tomato halves and place them in a preheated oven at 180 °C.
- 7
Step 7
Bake the kishi first on the lower heat for 10–15 minutes. Then sprinkle half of the remaining Parmesan and bake on the overall heat for another 10 minutes – until a golden crust forms. Then turn off the heat and sprinkle the kishi with the remaining Parmesan – let it melt freely in the residual heat.
- 8
Step 8
Serve the kish warm – they are especially tasty that way. Even when cooled, they are wonderful.