18:09, 19 May 2024, author: Ermakova M.

Quiche with fish and spinach

Name: Quiche with fish and spinach
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: European
Ingredients: For the test:; Flour - 200 g / about 1.5 cups; Butter - 150 g; Yolk - 1 pc.; Sugar - 1 tsp.; Cognac - 1 tsp.; or baking powder - 0.5 tsp.; Salt - 1 pinch; For filling:; Red fish - 250 g; Egg - 1 pc.; Egg white - 1 pc.; Spinach - 2 balls or to taste; Hard cheese - 30-50 g; Sour cream or cream - 100 g

Recipe for quiche with red fish (chum salmon, sockeye salmon, salmon, etc.), spinach and sour cream filling.

Photo source: https://ru.123rf.com/profile_irynamylinska

Fish quiche is delicious, of course, with salmon or trout, but more often I bake it with more affordable red fish. I’m talking about sockeye salmon, chum salmon, coho salmon, etc. The spinach in the filling can be either fresh or frozen; its quantity is not important. It is more for color than for taste, so if you want greenfinch with a pronounced taste, then add dill or parsley.

Shortbread dough and sour cream filling make the pie very satisfying! A piece of such a pie is not just a snack, you can eat it as a whole meal, for example, take it as a “to-go” to work or on a picnic.

To prepare fish and spinach quiche, prepare the ingredients according to the recipe list.

Quiche with fish and spinach

Кухня: European, выпечка, калории: 295, время приготовления: 01:10

Ингредиенты

For the test:

Flour - 200 g / about 1.5 cups

Butter - 150 g

Yolk - 1 pc.

Sugar - 1 tsp.

Cognac - 1 tsp.

or baking powder - 0.5 tsp.

Salt - 1 pinch

For filling:

Red fish - 250 g

Egg - 1 pc.

Egg white - 1 pc.

Spinach - 2 balls or to taste

Hard cheese - 30-50 g

Sour cream or cream - 100 g

Рецепт

1. The amount of spinach is not important. I use frozen one in the form of a pair of balls. It needs to be defrosted in the microwave at MAX for a minute, then squeezed out and drained.

2. To fill, combine sour cream, egg, egg white and spinach, add a little salt and mix. The remaining egg yolk is an ingredient for shortcrust pastry.

3. Grate hard cheese.

4. Prepare the fish. The quiche requires fillet, so cut off the skin and remove all bones. Cut the fish into slices or cubes, i.e. as you prefer.

5. For the dough, first rub the pieces of butter with the yolk and a pinch of salt.

6. Pour in cognac (or sprinkle in baking powder), add flour and stir until the dough comes together into crumbs.

7. Use your hands to quickly gather the resulting crumbs into a ball.

8. Roll out the elastic shortcrust pastry into a round piece and then transfer it to a pan greased or lined with baking paper.

9. Form the sides and poke the dough with a fork. If the dough looks a little soft, then place the pan with it in the freezer to cool for 10-15 minutes. I almost always chill the dough pan before adding the filling and putting it in the oven...

10. Place pieces of fish on the dough.

11. Then sprinkle with cheese, reserving a small portion for later.

12. Pour in sour cream filling. Rock the mold so that the filling is distributed evenly.

13. Place the quiche with fish in a preheated oven and bake at 180-200 degrees until cooked. Aim for 45 minutes, but the time depends on the properties of the oven. At the end of cooking, sprinkle with the remaining cheese.

14. Quiche with red fish and spinach is ready. Hearty, nutritious, with a rich harmonious taste.