Remove the butter from the refrigerator in advance to allow it to soften. Sift the flour into a bowl, add salt, sugar and butter. Rub the flour into the butter with your fingers until you form fine crumbs.

Add the yolks and gather the dough crumbs into a ball. If necessary, add a little more cold water, but no more than 1 tbsp. l. Do not knead the dough, otherwise it will be tough after baking! Wrap the dough in cling film and refrigerate for 1 hour.

Cut the salmon fillet into small cubes and add a little salt. Cut the tomatoes in half, and then each half in half again and cut into slices 3-4 mm thick. Finely chop the dill.

Break the eggs into a bowl and beat lightly. Pour in the cream, season with salt and pepper, add grated cheese and stir.

Preheat the oven to 175°C. Remove the dough from the refrigerator and roll out onto parchment paper into a circle with a diameter of 26 cm (for a 20 cm tin). Transfer the dough into the mold, pressing the sides well. Roll the rolling pin over the top of the pan to make sure the edges are neat and remove any excess dough. Prick the dough at the bottom with a fork and cover with a sheet of parchment. Place the beans on the paper and place the pan in the oven for 15 minutes.

Step 1: Prepare the butter.

Take the butter out of the refrigerator and place it on a cutting board. Using a knife, cut it into small pieces and transfer to an empty plate. Place the butter back in the refrigerator to prevent it from melting.

Step 2: prepare the dough.

Take the cold butter out of the refrigerator and place it in a blender bowl. Add flour and half a teaspoon of salt to this. Now mix everything at medium speed until the consistency of crumbs forms. After that we break it 1 egg and if necessary, add purified water using a tablespoon, but always ice water, since this is one of the conditions for kneading the dough. Mix everything well again until a homogeneous mass is formed.

We should have a fairly dense dough. Therefore, we take it out of the blender bowl and form a ball with clean, dry hands. Transfer it to a medium bowl and cover with cling film. After this, put the container in the refrigerator to infuse and cool for 1 hour.

Step 3: Prepare the broccoli.

Rinse the broccoli under running water and place on a cutting board. Using a knife or clean hands, separate the cabbage into small florets and transfer to a clean plate.

Fill a deep saucepan halfway with plain cold water and place on medium heat. When the water boils, turn the heat to low and carefully place the inflorescences in the pan. Blanch them in boiling water for 5 minutes. After the allotted time has passed, use a slotted spoon to remove the broccoli and transfer it to a clean bowl. Set the vegetable aside to cool to room temperature.

Step 4: Prepare the salmon.

Wash the salmon fillet under running water and place on a cutting board. Using a knife, if desired, remove the skin from the fish and then cut it into small pieces. Transfer the fish pieces to an empty plate.

Step 5: prepare the crust.

We take the chilled dough out of the refrigerator, remove it from the cling film and place it on the kitchen table, crushed with a small amount of flour. Using a rolling pin, roll out the dough ball into a thin layer, no more than 0.5 centimeters. Immediately after this, carefully (so that it does not tear) we transfer it into a baking dish and form it into a cake with sides no less 2-3 centimeters.

Prick the cake with a fork over the entire surface so that it does not rise during baking, and place the pan in the freezer. for 15 minutes. After the allotted time has passed, transfer the dough cake from the freezer to the oven, preheated to temperature 200°C and bake for 15 minutes. During this period of time, the cake will not bake, but will rise slightly and dry out. Then turn off the oven, and take out the baking dish using oven mitts and set it aside to cool until warm.

Step 6: prepare the egg-milk dressing for the dish.

Break the remaining eggs into a clean, empty bowl, add salt, ground black pepper, nutmeg, and pour in the cream. And now, using a hand whisk or a regular fork, lightly beat until a homogeneous mass is formed.

Step 7: prepare salmon and broccoli quiche.

First of all, lay out pieces of fillet over the entire surface of the crust. Then place broccoli florets on top of the fish. Pour the entire filling on all sides with egg-milk dressing and put the quiche back in the oven, preheated to temperature 180°С bake for 30-40 minutes. During this period of time, the pie should be covered with a golden brown crust and begin to attract everyone with its mouth-watering aroma.

Attention: Watch the consistency of the liquid dressing. It should become dense and not flow over the sides of the dish. Immediately after this, turn off the oven, take out the pan using oven mitts and set it aside to cool slightly.

Step 8: Serve the salmon and broccoli quiche.

Quiche with salmon and broccoli can be served warm or even cold at the dinner table, or treated to everyone at breakfast along with tea, or instead of bread at the dinner table. Try it, I'm sure you'll like it. After all, the pie turns out to be very tender, aromatic, tasty and light.

Enjoy your meal!

In addition to salmon, you can add salmon fillets, trout, chum salmon, and sockeye salmon to the dish.

If you are using frozen broccoli, then you can not blanch it, but simply defrost it to room temperature.

To prevent the cake from rising during baking, you can put baking paper on its surface and lay regular dried peas on it. Then the dough will not rise under its weight, and the cake will turn out smooth and beautiful.

To prevent the dough from tearing during the rolling process, you can place the dough ball on baking paper, lightly roll it out to a thick cake, and then cover it with a second piece of baking paper. And roll out until we get a thin layer. This way, not only will the dough not tear, but it will also be much easier to move it into the mold.

Step-by-step recipes for making salmon, spinach, cauliflower and broccoli quiche

2017-12-30 Rida Khasanova

Grade
recipe

5337

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

11 gr.

18 gr.

Carbohydrates

16 gr.

278 kcal.

Option 1: Classic salmon quiche recipe

Salmon quiche is a delicious pie made from shortcrust or puff pastry with fish filling, which is supplemented with various vegetables and cream or milk-based filling. This recipe, which came from France, will surprise you with its exquisite taste and will become your favorite savory dish with baked goods.

Ingredients:

150 gr. butter;
250 gr. wheat flour;
three chicken eggs;
400 gr. salmon;
50-70 gr. hard cheese;
a glass of milk;
salt and allspice ground pepper.

Step-by-step salmon quiche recipe

Sift the flour through a sieve so that it is saturated with oxygen and becomes more tender and airy. Cut the slightly melted butter into small pieces. Mix flour and butter in a deep bowl and rub the ingredients with your hands until fine crumbs are obtained.

Add one chicken egg to the mixture of flour and butter and mix everything again with your hands. You will get a homogeneous, pliable dough.

Place the dough into a round mold with a diameter of 25-26 cm and spread it with your hands in an even layer, not forgetting to make sides. They should not be too high, as the filling will be about 2.5 cm high.

Place a sheet of parchment paper cut to shape onto the dough. Sprinkle beans or whole peas on it in one layer. This technique allows you to bake the dough well so that it does not become soggy from the juicy filling. Heat the oven to 180-190 degrees and immediately bake the dough. A quarter of an hour will be enough for it to set.

Cut the salmon into medium-sized pieces.

In a separate cup, combine a glass of milk, the remaining two eggs, ground pepper and a little salt. Mix everything until smooth.

Remove the pan with the dough from the oven, remove the paper and beans. Do not wait for the dough to cool, but immediately place the fish on it. Sprinkle a layer of salmon with grated or cut into small cubes cheese.

Pour the filling of the future pie with a mixture of milk and eggs, put it back in the oven for 55-60 minutes at the same temperature.

Remove the quiche from the oven. When it has cooled a little, spread the pan and transfer the pie to a nice flat plate.

The salmon quiche is ready - you can immediately cut it into portions and serve with tea. Any hard cheese is suitable for such a dish, for example: Russian, Gouda or Dutch.

Option 2: Quick salmon quiche recipe

To reduce the time for preparing salmon pie, you can not spend it on preparing shortcrust pastry, but purchase ready-made puff pastry in advance. The pie will be just as delicious, and it can be prepared for breakfast for the household, or for the arrival of unexpected guests.

Ingredients:

300 gr. puff pastry;
200 gr. salmon;
200 gr. mozzarella;
1-2 tomatoes;
a glass of cream;
2 chicken eggs;
parmesan cheese;
salt.

How to quickly cook salmon quiche

Thaw the puff pastry and roll it out with a rolling pin to a thickness of about 3 mm. Cut the dough with a knife so that it fits in the baking dish, leaving sides. Place it in the pan and make several punctures along the bottom with a fork.

Cover the dough completely with parchment - in order for the paper to lie down well, you need to crumple it thoroughly and sprinkle it with beans in one layer. Place the resulting basket in the oven for 10 minutes at a temperature of about 200 degrees.

Remove the skin from the salmon and cut it into medium-sized pieces or cubes.

Cut the mozzarella into mugs, peel the tomatoes and cut into small cubes.

Take out the form with the dough, remove the parchment and beans. Place the dough in the oven again for 5-7 minutes until the edges take on a golden color.

In a bowl, combine cream, eggs and salt, whisk everything.

First put the fish into the form with the dough, then the mozzarella slices, tomatoes and pour it all with a mixture of cream and eggs. Grate a piece of Parmesan on a medium grater and sprinkle it over the pie. Place in baking at 190-200 C for 15-20 minutes. This time will be enough for the filling to bake well.

The aromatic red fish quiche is ready and can be served immediately. If someone doesn’t like it when cheese stretches in the pie, then mozzarella can simply be excluded from the ingredients.

Option 3: Quiche with salmon and spinach

French salmon quiche is one of the most beautiful and delicious open top pies. A fragrant, satisfying and tasty pie will appeal to everyone without exception.

Ingredients:

300 g wheat flour;
200 ml fermented baked milk;
three eggs and two yolks;
one onion;
300 gr. salmon;
400 gr. frozen spinach;
a pinch of salt;
150 gr. cream cheese;
100 gr. parmesan;
80-100 gr. green olives;
a couple of spoons of ice water;
150 g butter;
20 g sugar.

How to cook

Mix flour with salt and sugar so that they are evenly distributed with each other. Cut the butter from the refrigerator into pieces and mix with the flour with your hands, rubbing them until crumbly.

Break one chicken egg into a plate and add cold water. Beat thoroughly with a whisk. Pour the egg into the dough, quickly knead it, distribute it into the baking dish. Cover the top with cling film and place in the freezer.

Thaw the spinach in advance and squeeze thoroughly to remove any moisture. It is recommended to purchase it already cut into small pieces.

Peel the onions and cut into cubes. Fry in a frying pan with a small piece of butter until golden brown.

Remove the skin from the fish and divide the fillet into small cubes.

Remove the pits from the olives and cut into two parts. Grate the cheese on a medium grater and divide into two portions.

In a bowl, combine spinach and 2 eggs, add cream cheese, salmon, onions, olives, one part of grated cheese and a little salt and ground pepper. Mix everything.

Remove the form with the dough from the refrigerator. Beat two yolks a little and brush the dough. Transfer the filling and sprinkle the second part of the cheese on top. Place the pie in the oven for 40-45 minutes at 180-190 C.

Serve the finished quiche with salmon and spinach when it has cooled slightly. Instead of fermented baked milk, you can use kefir if desired.

Option 4: Quiche with salmon and cauliflower in a slow cooker

If you don’t have an oven, then to prepare salmon quiche, a multi-cooker miracle oven can successfully replace it. A pie cooked in it will turn out just as tender and aromatic.

Ingredients:

500 gr. salmon;
200 gr. cauliflower;
8-9 cherry tomatoes;
100 gr. leek;
four chicken eggs;
a teaspoon of butter;
a glass of cream 10%;
three teaspoons of Dijon mustard;
300 gr. flour;
140-150 gr. butter.

Step by step recipe

Sift the flour through a sieve, add chopped cold butter to it and rub with your hands until you get fine crumbs. Then beat in one egg, add a little salt and knead the dough. Roll out to a thickness of 3-4 mm.

Coat the bottom of the multicooker with a piece of butter. Place the dough layer so that there are sides about 2 cm high.

Cut the leek into very small pieces.

Boil the cabbage in water until soft and separate into florets with your hands.

Remove the skin from the fish, separate the fillet and cut it into long thin strips.

In a deep bowl, combine cabbage, fish, leeks, add 3 previously beaten chicken eggs, mustard and pour in cream. Mix all ingredients together.

Carefully pour the filling into the multicooker bowl with the dough. Place cherry tomatoes, cut in half, on top.

On the multicooker, set the baking mode to 60-65 minutes, close the lid tightly and wait for the signal about the end of cooking.

Let the cake cool slightly, then remove from the bowl, transfer to a plate, and serve. Cauliflower can be replaced with regular or Beijing cabbage, and cherry tomatoes with regular tomatoes.

Option 5: Quiche with salmon and broccoli

There is an interesting quiche recipe that combines two types of cheese, salmon and broccoli in a surprisingly tasty way. Gourmets should definitely try this unusual pie recipe.

Ingredients:

four chicken eggs and one yolk;
250 gr. flour;
130-140 gr. butter;
a teaspoon of salt;
70-80 gr. hard cheese;
150 gr. blue cheese;
300 gr. broccoli;
500 gr. salmon;
200 gr. heavy cream;
a little turmeric and nutmeg;
ground black pepper.

How to cook

Grind flour and butter with your hands, add 2 whole eggs and one yolk. Using your hands again, mix the ingredients and knead the dough. Roll out to a small thickness and place in the mold, leaving the sides. Make several pricks along the bottom with a fork.

Place salmon, cut into small cubes, on the dough as the first layer.

Place broccoli in boiling water for 2-3 minutes, and then immediately rinse with ice water. Place the cabbage on the fish and sprinkle pieces of blue cheese on top.

Prepare the filling: mix two eggs, a glass of cream, spices and salt, and beat it all thoroughly. Pour into pie.

Grate a small piece of hard cheese on a medium or fine grater and sprinkle over the filling.

Place the pan with the cake in the oven for half an hour at a temperature of 180-190C.

A delicious and healthy salmon and broccoli pie is ready! Bon appetit!

for 3 servings Has already

Whole grain wheat flour- 200 g
Vegetable broth - 120 ml
Olive oil - 1 tbsp.
Salmon fillet - 400 g
Eggs - 2 pcs.
Soy milk - 100 g
Chives - 1 bunch
Sea salt

Save Reset

This quiche is equally good with both salmon and salmon.
For this quiche I use kamut flour (it's in the picture). If you are interested in learning more, here is a special site dedicated only to this cereal. If you don’t find it, take whole grain.
Replace vegetable broth with water if you don't have it.
No chives - just use regular green ones.
In the normal (non-dietary) version, we take cream and ordinary flour, and at the end add a little cheese for the crust.

1.

Let's make the dough.
Pour the flour into a container (I’m right here on the table, but for those unprepared it’s better to mix it in a bowl), add 90 ml of broth (6 tbsp), olive oil, mix vigorously.
If necessary, add more flour.
The dough should be quite dense.

Knead well, wrap in film and put in the refrigerator for 2 hours.

2.

Remove and roll out thinly.

3.

Cut out a circle slightly larger in diameter than the baking dish.
Grease the mold with olive oil. Lay out the dough.
Place in the oven preheated to 170 degrees for 5 minutes. We need to dry it out. It won't get soggy and will be crispy.
Let's make the filling. Cut the salmon into small pieces and finely chop the onion.

Quiche is an incredibly delicious French pie with a surprisingly delicate taste.

Quiche or quiche is a traditional French dish that is a type of homemade pastry. At its core, quiche is an open pie with filling. In turn, an open pie in cooking is understood as a type of pastry that is filled with both sweet and meat, vegetable or fish fillings. The main feature of an open pie is that the filling remains open throughout the entire cooking process. This means that the filling is not covered with a layer of dough.

Having once visited France and enjoyed its gastronomic delights, it is difficult to imagine your future life without quiche.
Quiche is like grandma’s pies: no matter how much you eat, you’ll want more.

Quiche was born not in France, as is commonly believed, but in medieval Germany - in Lorraine (Lothringen). Practical Germans were sorry to throw away the remains of the dough kneaded into bread, and they decided to use them to prepare an open pie filled with smoked bacon, filled with a mixture of eggs and cream. The French liked the idea, but they, the “cheese nation,” felt that, firstly, this very pie clearly lacked cheese, and secondly, Lothringer Kuchen was too difficult to pronounce. As a result, the ponderous German phrase was replaced by the melodic French quiche lorraine. A little later, shortbread and puff pastry replaced bread dough, and fillings began to vary - from light vegetable and fish to hearty meat.

The ability to cook quiche can be very useful in life. Let's say you have pieces of cheese, sausage, or meat lying around in your refrigerator. The hand doesn’t rise to throw away - what to do? Of course, make quiche!
Such pies are prepared with a variety of fillings - eggs, cheese with the addition of fish, bacon, vegetables.... A beautiful and tasty open quiche can be useful for a hearty breakfast, a tasty and unusual snack, and even a light dinner.

So why not cook for us too?

Today I have for you a wonderful version of the classic snack pie with a thin dough base and lots of filling.

Inside this quiche are tender salmon fillets, bright broccoli florets and a traditional egg filling.

Ingredients

For the test:
250 g flour
125 g cold butter
1/4 tsp. salt
1/4 tsp. Sahara
2-3 tbsp. ice water (as needed and situation)
For filling and filling:
400 g salmon fillet or other red fish
250 g broccoli (frozen, defrost first)
100 g semi-hard gouda cheese
2 eggs
200 g sour cream (20-30% fat)
salt to taste
Preparation:

Prepare the dough. To do this, put flour, salt, sugar and cold butter cut into cubes into a blender bowl. Chop until you get fatty crumbs.

Add water and knead the dough as quickly as possible. Do not knead for too long, otherwise the butter will melt and the dough will turn out wooden.

Form the dough into a ball, wrap it in cling film and put it in the refrigerator for 30-40 minutes.

Remove the chilled dough from the film and roll it out into a layer 4-5 mm thick. Place in the mold (no need to grease), press it against the sides with your fingers. We remove the excess.

Place a sheet of foil on the surface of the dough and pour a load (beans, peas or rice) on top.
Place in an oven preheated to 180 degrees and bake for 7 minutes. We take it out, remove the foil with the weight, and prick the bottom with a fork. Return the pan to the oven and bake for another 5 minutes.
Take it out again and leave it. We don't turn off the oven.
Cut the fish into medium-sized pieces.

Blanch the broccoli in salted boiling water for 3 minutes. Place in a colander and rinse with cold water. Cut into small pieces.

Place in a bowl with the fish, add grated cheese. Mix.

To fill, mix sour cream and eggs with a fork until smooth. Salt to taste.

Place the filling in the baked base and pour in the sour cream and egg mixture. Place in the oven and bake until done, about 30 minutes. The filling should set and the top of the pie should be golden.
Cool the finished pie until warm and remove from the pan. Let's serve.
This quiche tastes best when warm - literally 20-25 minutes after the oven. But it's not bad cold either.
It's great for breakfast, soup, or as a snack on its own.

Try it - it's really delicious

This pie is delicious and looks beautiful! In addition, it is healthy, because broccoli is always beneficial to the human body.
Bon appetit!