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Quiche with red and white fish

Author
Cookinero 6 Nov 2022
21400
Quiche with red and white fish

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

Quiche with red and white fish

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.

Quiche with red and white fish - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute the red and white fish with other firm fish like salmon, cod, or haddock. Just ensure the fish is cooked through before adding it to the quiche.
The quiche can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or aluminum foil to maintain freshness.
Yes, you can omit the fish and replace it with vegetables like spinach, mushrooms, or bell peppers. You may need to sauté the vegetables first to remove excess moisture.
Yes, the quiche can be frozen for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before reheating.
Reheat the quiche in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also microwave individual slices for 1-2 minutes, but the crust may lose some crispiness.
Yes, a pre-made pie crust works well if you’re short on time. Just follow the package instructions for blind baking before adding the filling.
This quiche pairs well with a light green salad, roasted vegetables, or a simple soup. It’s also great for brunch with fresh fruit or pastries.
Yes, you can use a muffin tin to make individual mini quiches. Adjust the baking time to 20-25 minutes, or until the filling is set.
For a low-carb version, you can use a crust made from almond flour or skip the crust entirely and bake the filling in a greased dish as a crustless quiche.

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