For broccoli lovers, I suggest a recipe for an open French pie with broccoli and salmon in a creamy filling. The norm of products is designed for a tall mold with a diameter of 26 cm.

Summary

Ingredients

• wheat flour 500 g
• butter 250 g
• egg yolk 2 pcs.
• ice water 7 tablespoon.
• salt 0.5 teaspoon
• lime 0.5 pcs.
• salmon 500 g
• broccoli 500 g
• egg 4 pcs.
• salt 0.5 teaspoon
• milk 300 ml
• fat cream 300 ml
• turmeric 0.5 teaspoon

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Instructions

1. Prepare the required foods. Sift flour. Cut cold butter into cubes or grate.

   

2. Quiche with broccoli and fish, knead the dough. Pour flour into a container of a food processor, add egg yolks, salt, cold butter, and water. Knead the dough by grinding it into crumbs.
3. Quiche with broccoli and fish, collect the dough and wrap with cling film. From the resulting crumb, collect the dough into a single lump. Wrap the dough with plastic wrap and refrigerate.
4. Quiche with broccoli and fish, prepare the quiche sauce. For the filling, prepare the fish fillet, peel it off and cut it into cubes. Salt and pepper the fish, sprinkle with lime juice, add grated zest. Divide the cabbage into inflorescences and blanch for 1 – 2 minutes in boiling salted water, then transfer to cold water. Then put it back on a sieve and drain off excess moisture. To pour, mix milk, heavy cream, eggs, salt, turmeric and mix well.
5. Quiche with broccoli and fish put broccoli and fish on the dough, pour over the filling. Remove the chilled dough from the refrigerator and roll it out along the dia of the mold (26 cm). Using a rolling pin, transfer the dough and distribute it over the bottom and sides of the mold. Cut off excess dough. Arrange the salmon slices alternating with cabbage inflorescences, pour the prepared filling. Bake the pie in an oven preheated to 170 degrees for 60-70 minutes.