Quiche with Red and White Fish

A delicious cake that only tastes better after spending the night in the refrigerator. I advise you to try it both warm and cold and choose the option you like the most.

Cook: 1 hour

Ingredients

For filling:

• 200 g redfish fillet (I had sockeye salmon), cut into small pieces
• 200 g white fish fillet (cod, Dori ), cut into small pieces
• 100 g non-fat cream (10%) or milk
• 3 eggs
• small bunch of herbs, onion, and dill, finely chop
• salt, pepper to taste
• some butter for lubrication

For the test:

• 200 g flour (I use 1st-grade wheat)
• 2 tablespoon cold water
• 1.5 tbsp lime juice or lemon juice
• 100 g cold butter, cut into chunks

Directions

1. In a blender, combine all ingredients for the pulse dough. Try to work quickly so that the dough does not overheat. The dough will turn out to be crumbs, which should easily collect into a ball. If it doesn’t, add some more cold water (literally a teaspoon each). Wrap the ball of dough in plastic and put it in the refrigerator for at least half an hour. It is convenient to make such dough in the morning in order to cook dinner in the evening.
2. Preheat oven to 180 degrees. Lubricate a high-sided round baking dish with butter. Roll out the dough and transfer it to the mold. Stick with a fork over the entire area. Place in the oven for 15-20 minutes. You can also put the dough into the mold in a different way. Pinch off small pieces from the dough, flatten them, and layout the bottom of the form with them, connecting them with your fingers. Then the rolling pin is not needed. The edges can be beautifully shaped with fork tines.
3. While the dough is baking, prepare the filling. Whisk eggs and cream well. Add salt, pepper, and herbs and beat again.
4. Put the fish and the filling on the cake, bake until tender. Remove the dough pan from the oven. Layout the red and white fish, stirring them together, and cover with the creamy egg mixture. Place in the oven for about 40 minutes. The filling should remain tender, but no longer runny. After cooling, it will thicken even more. The top should not brown too much.