Ingredients

Dough
butter
0.50 cup
120 g
4.20 oz
3.96 fl oz
egg
1 pc
flour
1 cup
250 g
8.75 oz
8.25 fl oz
salt
1 tsp
4.92 ml
sugar
2 tsp
9.84 ml
ice water
0.25 cup
2.75 tbsp
40 ml
1.32 fl oz
Filling
trout fillet
0.75 cup
200 g
7 oz
6.60 fl oz
broccoli
0.50 cup
100 g
3.50 oz
3.30 fl oz
hard cheese
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
cream
0.50 cup
100 ml
3.30 fl oz
eggs
2 pc
spices
salt
pepper

Method

Ingredients

For the dough:

  • Butter 120 g | 4.25 oz
  • Egg 1pc
  • Flour 250 g | 8.70 oz
  • 1 tsp salt
  • 2 tsp sugar
  • Ice water 40 ml | 1.40 fl oz

For the filling:

  • Trout fillet 200 g | 7.05 oz
  • Broccoli 100 g | 3.55 oz
  • Hard cheese 50 g | 1.75 oz
  • Cream 100 ml | 3.40 fl oz
  • Eggs 2 pcs
  • Spices salt, pepper to taste

Dough

  1. Pour the flour with a slide-shape, make a dimple in the center.
  2. In the dimple you need to put the pieces of softened butter, an egg, salt and sugar. Then rub everything. Add some water and mix it thoroughly.
  3. Roll the dough into a ball, wrap it in plastic and refrigerate for 1 to 2 hours.

Filling

  1. Cut the fillet into cubes; boil the broccoli a little (I have it frozen, so I didn't cook it), then divide it into inflorescences.
  2. Grate the cheese on a coarse grater. Pour in the cream or some purchased sauce, add two eggs and season the filling with spices. Mix everything well.

Quiche assembling

  1. Get the dough out of the fridge.
  2. Roll out the dough into a circle and put it in a greased form 11 inch in diameter. Pour the filling in the basis.
  3. Preheat the oven to 356F. Bake the quiche for 25 minutes (the exact time depends on the oven).

Bon Appetit!