Ingredients
Shortcrust base
sour cream
3Tbs
butter (small frozen cubes)
120g
4.20oz
0.48cup
8tbsp
egg
1pc
salt
pinch
baking soda
0.5tsp
flour
285g
9.98oz
1.14cup
19tbsp
additional flour (optional)
30g
1.05oz
2tbsp
Filling
salmon
250g
8.75oz
1cup
16.75tbsp
cheese
100g
3.50oz
0.40cup
6.70tbsp
leek
1pc
cream 20-33%
150g
5.07fl oz
eggs
2pc
salt
to taste
butter for frying the leek
25g
0.88oz
1.68tbsp
Method
When the quiche is baked and the filling has stabilized, you will have only one desire - to eat two pieces at once! And the best part about such pastries is that you can endlessly experiment with the filling options: vegetable, meat, mushrooms...
Use your imagination, and the result will surprise you!
Shortcrust base
The calculation in the recipe is for a 17cm (6.70 inch) mold.
- Combine all the ingredients, and knead the dough.
- Place it in the freezer for 30 minutes.
The filling
- Cut the leeks into rings or strips, and lightly fry it until soft.
- Grate the cheese.
- Mix the eggs with the cream and the cheese.
- Cut the fish into slices or strips.
- Add the fish and the onion to the cream cheese mass, and mix.
Baking
- Roll out the dough, put in in a mold, and prick with a fork.
- Spread the filling. I additionally spread a few pieces of fish and onions ot top.
- Bake the quiche in the oven preheated to 180C (356F) for 45 minutes. Then turn off the upper heat, and bake the quiche for another 10 minutes at 150C (302F).
