Quiche with Cauliflower and Salmon
by Editorial Staff
Salmon can be replaced with any other redfish, but it is with salmon that the quiche is the most delicious.
Ingredients
To fill:
- cream (23%) – 200 ml
- milk – 100 ml
- eggs – 4 pcs.
- salt – a pinch
- nutmeg – 1/4 teaspoon
For filling:
- cauliflower – about 400 g
- slightly salted salmon – 300 g
For the test:
- flour – 200 g
- butter – 100 g
- salt – a pinch
- cold water – 5 tbsp
Directions
- Grind flour, salt, and chunks of cold butter in a blender until they become butter crumbs. Pour the resulting crumb into a deep bowl, pour cold water into the center of the dry mixture and quickly knead the dough (you don’t need to knead for a long time, just collect the dough into a ball). Put the resulting dough in a plastic bag and send it to the refrigerator for at least half an hour, or better for an hour.
- Preparation of the filling: soak the cauliflower in salted water for half an hour, then disassemble into inflorescences, rinse each thoroughly and boil in salted water until it boils and for 5 minutes after it. Cut the salmon into long enough strips.
- Remove the dough from the refrigerator, roll it out thinly, place in a greased baking dish, forming sides, prick with a fork and put cauliflower inflorescences in a circle, and put pieces of salmon between them.
- Preparation of the filling: whisk the eggs with a whisk, add cream and milk to them (you can use some cream if desired), lightly salt and add nutmeg, beat everything again, and gently pour the resulting sauce over the cabbage and salmon.
- Send the quiche into an oven preheated to 175 ° C for 25-30 minutes. Then we take out the quiche from the oven and let it cool completely.
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