11:46, 05 Jul 2024, author: Ermakova M.

Quiche with fish and spinach

Name: Quiche with fish and spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: European
Ingredients: For the dough:; 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 the 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 I often bake it with more budget-friendly 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 greens with a pronounced taste, then add dill or parsley.

Shortcrust pastry 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 full meal, for example, take it as a "lunch box" to work or a picnic.

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

Quiche with fish and spinach

Кухня: European, выпечка, калории: 112, время приготовления: 00:40

Ингредиенты

For the dough:

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 the 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, a couple of balls. It needs to be defrosted in the microwave on MAX for a minute, then squeezed out and drained.

2. For the filling, 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. For the quiche, you need a fillet, so cut off the skin and remove all the bones. Cut the fish into slices or cubes, i.e., as you prefer.

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

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

7. Use your hands to quickly collect the resulting crumbs into a lump.

8. Roll out the elastic shortcrust pastry into a round shape and then transfer it to a greased or parchment-lined tin.

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

10. Place the fish pieces on the dough.

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

12. Pour in the sour cream filling. Shake the tin so that the filling is distributed more evenly.

13. Place the quiche with fish in a preheated oven and bake at 180-200 degrees until done. Focus on 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. Nourishing, nutritious, with a rich harmonious taste.