Salmon and Spinach Quiche (French Pie)
Chicken and Broccoli Quiche (Recipe)
Ingredients for 2 quiche
For the dough
450 gr flour
200 gr butter
1 egg
30 ml milk
5 gr sugar and salt
Salmon and spinach filling
300 g spinach
250 g salmon/mullet/salmon
50 gr hard cheese (emmental)
2 eggs
200 ml cream
150 ml milk
50 gr butter
Chicken and broccoli stuffing
300 gr chicken
300 gr broccoli
50 gr hard cheese (emmental)
2 eggs
200 ml cream
150 ml milk
50 gr butter
Preparing the ingredients
- Sift the flour, add salt and sugar
- Add butter to the flour, grated or kneaded with your hands.
- Add egg, milk and mix
- Knead for a short time, a couple of minutes is enough.
- Put the dough between two sheets of parchment, roll out into a thin sheet.
- Remove carefully into a mold, cut off the excess edges, make holes with a fork and put in the refrigerator for 15-20 minutes, and then in the oven for 15 minutes at 170 degrees Celsius.
Cooking with salmon and spinach
- Heat a frying pan, add the butter
- Add the spinach and fry for 5-7 minutes
- In a bowl, mix grated hard cheese, 2 eggs, cream and milk, salmon and spinach together
- Pour the filling into the pastry mold (it should already be baked in the oven)
- Put in the oven at 170 degrees for 20 minutes.
- Enjoy!
Cooking with chicken and broccoli
- Heat a frying pan and add butter
- Add finely chopped chicken and fry for 5-7 minutes.
- Add the finely chopped broccoli to the skillet and stir-fry for 10-15 minutes until the broccoli is soft (you can add a little water and cover).
- In a bowl mix grated hard cheese, 2 eggs, cream and milk, roasted chicken and broccoli together
- Pour the filling into the pastry mold (it should already be baked in the oven)
- Put in the oven at 170 degrees for 20 minutes.
- Enjoy!