French Quiche with Two Types of Smoked Fish

This French pie is loved for its simplicity and taste – juicy filling and crunchy dough. In fact, the homeland of Kish Loren is Germany – thrifty Germans did not want to throw away the remnants of the dough after baking bread, but began to bake pies from it, using for this different filling left in the refrigerator – meat and vegetables, poured it with an egg-milk mixture and baked

Cook: 1 hour 30 minutes

Servings: 6

Ingredients

For filling:

200 g cold-smoked salmon or trout
200 g cold-smoked oily fish
3 eggs
150 ml low-fat cream
150 ml milk
150 g Swiss cheese
a pinch of ground nutmeg
1 tbsp vegetable oil

For the test:

1.5 cups flour
2 eggs
2 tbsp sour cream
100 g butter
a pinch of salt

Directions

Sift flour and salt for the dough. Add the diced cold butter. Use a knife to chop the butter and flour until it resembles bread crumbs. Beat in one egg at a time and add sour cream. Knead the dough. Transfer it to a floured work surface and knead until elastic. Roll the dough into a ball, wrap in plastic and refrigerate for at least 30 minutes.
Whisk eggs, cream, and milk for the filling. Then add the grated cheese and nutmeg. Grease a round baking dish with low sides with vegetable oil. Roll out the dough into a circle 4–5 cm in diameter larger than the dia of the mold. Place it in a mold so that the bottom and sides are covered. Prick the dough with a fork, pour in the cheese and cream mixture, and place in an oven preheated to 200 ° C for 25 minutes.
Cut a circle out of the parchment with the same dia as the baking dish. Cut both types of fish fillets into long strips 1 cm wide. Place strips of redfish in a row on a parchment circle, sorting them by length. Take one strip of white fish and thread it through the red stripes in basketweave, also sorting by length.
Remove the cake from the oven. Take the braided parchment with both hands and, tilting it slightly over the cake, let the braid slide onto the surface of the cake. If there are empty spots around the edges, cover them with the remaining pieces of fish.
Return the quiche to the oven for another 15 minutes, reducing the temperature to 180 ° C. Serve warm or hot with a green salad.

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