Quiche Lauren with Salmon and Broccoli
by Editorial Staff
Delicious open pie with a healthy and tasty filling and a cup of aromatic tea … what could be better for dinner or breakfast? Let’s make a delicious French quiche – a pie stuffed with salmon and broccoli. With this recipe for quiche Lauren with salmon and broccoli, you will have no trouble!
Ingredients
- salmon (lightly salted fillet) – 300g
- broccoli cabbage – 800g
- milk – 200 ml
- nutmeg (grated) – 1 pinch
- cream (fat content 22%) – 200 ml
- salt to taste
- egg – 5 pcs.
- stalked celery – 2 stalks
For test ::
- egg – 1 pc.
- salt – 1/2 teaspoon
- flour – 200g
- butter (chilled) – 100g.
Directions
- Knead the pie dough. Mix chilled diced butter with flour and salt. Grind quickly into crumbs (by hand or in a food processor). After adding the egg, knead to a homogeneous dough. Collect the dough into a lump, wrap in plastic wrap and refrigerate for 30 minutes.
- Cover the oiled detachable form with parchment. Roll out the dough into a thin layer and put it in a mold, forming sides on the sides. Chop the quiche base with a fork and cover with parchment. Pour in dry beans or peas, put the form in an oven preheated to 180C. Bake the base for about 10 minutes. After removing the parchment and beans, bake for another 10 minutes until golden brown.
- Rinse broccoli cabbage, disassemble into inflorescences, and boil in salted water for 5-7 minutes. After draining the water, cook the broccoli. Cut the salted salmon fillet into strips. Add petioled celery to the filling if desired. To do this, rinse the celery, dry, and cut into cubes.
- Place broccoli inflorescences, salmon, and celery slices on the baked base. Beat eggs with milk and cream. Add the nutmeg, salt, and pepper and mix the filling. Pour it into the filling pie and put it back in the oven. Bake for about 45 minutes at 200C. Quiche Lauren with salmon and broccoli is ready.
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