French Quiche with Rice and Salmon
by Editorial Staff
This savory pie can be enjoyed by the whole family for dinner or used as the perfect accompaniment to dry white wine. Important note: choose not to salty fish, otherwise the taste of the quiche will be harsh, which you would not want at all.
Cook: 2 hours 30 minutes
Servings: 6
Ingredients
For filling:
- lemon juice – 2 tbsp
- Arborio rice – 150 g
- dill – 5-6 branches
- butter – 20 g
- dry white wine – 100 ml
- egg – 2 pcs.
- frozen green peas – 150 g
- salt to taste
- medium onions – 3 small onions
- lightly salted salmon – 200 g
- ground black pepper – to taste
For the test:
- chilled butter – 70 g
- chicken egg – 1 pc.
- salt – a pinch
- flour – 1 glass
Directions
- Sift flour and salt into a bowl. Add egg, diced butter, and 2-3 tbsp water. Knead a tough homogeneous dough. Roll the dough into a ball, wrap in cling film and refrigerate for 1 hour.
- Preheat the oven to 200 ° C. Roll out the dough thinly and place in a greased round dish. Chop the dough in several places with a fork and bake in the oven, 10-12 min.
- Prepare the filling. Measure out the right amount of rice. Peel the onion and chop finely.
- Heat the butter in a saucepan and fry the onion, 6-7 minutes, until golden brown. Add frozen peas and rice and cook for 3-4 minutes more. Pour in the wine and 350 ml of water, season with salt and pepper, cover, and simmer over low heat for 18–20 minutes.
- Cut the salmon fillet into thin strips, rinse and chop the dill. Add half the salmon strips, half the dill, and eggs to the filling. Gently mix everything, sprinkle with lemon juice, and put in a mold with dough. Cook in the oven for 35-40 minutes. at a temperature of 200 ° C.
- Remove the quiche from the oven, allow it to cool. Top with remaining salmon strips, sprinkle with dill, and serve.
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