Quiche with Salmon and Mushrooms

A very satisfying and aromatic thin shortcrust pastry pie with redfish, mushrooms, and egg-cream filling will become your signature dish. The juicy filling, beautiful appearance, and amazing taste of the open pie make it an ideal treat for any occasion.

Cook: 1 hour

Servings: 4

Ingredients

For filling:

Salmon fillet – 300 g
Champignons – 150 g
Fresh dill (optional) – 1 sprig

To fill:

Cream cheese – 100 g
Cream – 100 ml
Eggs – 2 pcs.

Directions

Chop the cold butter into small pieces with a knife and place in a bowl. Add egg, salt, and flour. Use a spatula to collect all the ingredients in a lump.
Quickly knead a smooth dough on a flat table surface. The more the butter melts from the warmth of your hands, the more flour will be absorbed by the dough. Place the dough in a split pan and spread it over the entire bottom surface, and form sides about 3 cm high (my mold dia is 19 cm).
Turn the oven to preheat to 180 degrees. Peel the champignons and chop coarsely. Peel the fish fillet and cut it into large pieces. To pour, combine eggs, cream, cream cheese, and salt in a deep bowl. Stir the fill.
Transfer the mushrooms and fish to the mold, evenly distributing over the dough. Finely chop the dill and sprinkle the filling evenly (if you like) – it goes well with fish. Fill the filling with the egg and cheese filling.
Bake a quiche with salmon and mushrooms in an egg-cheese filling for 40-45 minutes in an oven preheated to 180 degrees until a golden-brown crust forms on the dough and pleasant yellow-brown color of the filling. Remove the finished cake from the oven and let it cool slightly.
Remove the cake from the pan and transfer it to a plate until it cools completely. Before cutting, the pie must cool down – in this case, the filling will hold well on the dough.

Bon Appetit!

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