Quiche with red and white fish

Name: Quiche with red and white fish
Total time: 40 min
Yield: 1
Ingredients: 200 g red fish fillet (I had sockeye salmon), cut into small pieces; 200 g white fish fillet (cod, dori...), cut into small pieces; 100 g low-fat cream (10%) or milk; 3 eggs; small bunch of herbs, onion and dill, finely chopped; salt, pepper to taste; a little butter for greasing; 200 g flour (I use 1st grade wheat flour); 2 tbsp cold water; 1.5 st. l. lime juice or lemon juice; 100 g cold butter, cut into pieces

Cookinero 6 November 2022

A very tasty cake that only wins in taste after spending the night in the refrigerator. I advise you to try it both warm and cold and choose the option you like best.

How to cook Quiche with red and white fish

Step 1

Mix all the ingredients for the dough in a blender in the "pulse" mode. Try to work quickly so that the dough does not overheat. The dough will turn out crumbs, which should easily gather into a ball. If this does not happen, add a little more cold water (literally a teaspoon). Wrap the ball of dough in cling film and refrigerate for at least half an hour. It is convenient to make such a dough in the morning in order to cook dinner in the evening.

Step 2

Preheat oven to 180 degrees. Grease a round high-sided baking dish with butter. Roll out the dough and put it into the form. Prick all over with a fork. Put in the oven for 15-20 minutes. You can also lay out the dough in a different form. Pinch off small pieces from the dough, flatten them and lay them on the bottom of the mold, connecting them with your fingers. Then the rolling pin is not needed. The edges can be nicely trimmed with the tines of a fork.

Step 3

While the dough is baking, prepare the filling. Whisk the eggs well with the cream. Add salt, pepper and herbs and beat again.

Step 4

Take the mold out of the oven. Put the red and white fish, mixing them together and pour the creamy egg mixture. Put in the oven for about 40 minutes. The filling should remain tender, but stop being liquid. As it cools, it will thicken even more. The top should not brown too much.