Fish and Veggie Quiche

A universal pie — for a snack, for dinner and for a holiday! Quiche with fish is a dish of French cuisine, which is an open pie made of thin shortcrust pastry and a juicy filling. This option is prepared with fish and vegetables, drenched in an egg-cream mixture. Quiche can be served either hot or cold.
cook time: 2h
Ruby Colston
Fish and Veggie Quiche

Nutrition Facts (per serving)

262
Calories
16g
Fat
15g
Carbs
10g
Protein

Ingredients (8 portions)

For dough:

Salt 0.5 tsp
Sugar 1 tbsp
Wheat flour 200 g
Butter 100 g
Egg yolks 2 pc

For filling:

Tomatoes 150 g
Salt to taste
Ground black pepper to taste
Eggs 4 pc
Hard cheese 50 g
Dill 10 g
Capers to taste
red fish 300 g
Cream 180 ml

Recipe instructions

Step 1

Step 1
How to make a quiche with fish in the oven? Prepare your food. First for the test. Remove the butter from the refrigerator in advance to soften it. Sift the flour.

Step 2

Step 2
How to knead the dough for fish quiche? Place flour in a bowl, add sugar and salt. Stir. Add soft butter to the flour.

Step 3

Step 3
Using your hands, rub the butter into the flour until crumbly. Pour the egg yolks into the crumbs. Start collecting the crumbs into a ball, trying not to knead the dough, but rather sculpt it. If it crumbles, pour a tablespoon of water into the dough. Or a little more, depending on the condition of the dough. In any case, add water a little at a time.

Step 4

Step 4
When the dough comes together into a ball, put it in a bag and put it in the refrigerator for 1 hour. Do not knead the dough for a long time, otherwise the crust will be tough. Read about all the nuances of working with shortcrust pastry in the article at the link at the end of the recipe.

Step 5

Step 5
After an hour, turn on the oven to preheat to 175°C. Remove the dough from the refrigerator. Roll it out into a thin layer about 2mm thick. It is more convenient to do this on parchment. There is no need to sprinkle flour on the paper.

Step 6

Step 6
Roll the dough onto the rolling pin and carefully transfer it to the pan. I have a round one, 20cm in diameter. Lay the layer, forming the bottom and sides. Remove any excess from the top by rolling it over the top of the sides with a rolling pin. Prick the dough with a fork.

Step 7

Step 7
Place parchment paper on the dough (use the same one you rolled out on). Place any weight on the paper — beans, peas, I have lentils. Place the pan with the sand base in the preheated oven for 15 minutes. After 15 minutes, remove the paper and weight and bake the cake for another 7 minutes. The time is approximate and will depend on the operating characteristics of your oven.

Step 8

Step 8
While the dough is baking, prepare the ingredients for the filling. Any red fish is suitable — salmon, trout, I have pink salmon. Take cream with a fat content of 10 or 20%.

Step 9

Step 9
Cut the fish fillet into small cubes.

Step 10

Step 10
Cut the tomatoes into thin slices. You can simply cut the cherry into halves.

Step 11

Step 11
Finely chop the dill.

Step 12

Step 12
Prepare the filling. Beat the eggs into a bowl and stir them lightly with a fork. Pour in the cream and stir. Add coarsely grated cheese, salt and pepper to taste. Stir until smooth.

Step 13

Step 13
Remove the baked crust from the oven and cool it slightly.

Step 14

Step 14
Place chopped fish and tomatoes on the base, add dill and capers (I added chopped green olives).

Step 15

Step 15
Pour the egg mixture over the filling.

Step 16

Step 16
Bake the quiche for 30-40 minutes. The exact time will depend on your oven and the size of the cake. The filling should be set but slightly jiggly in the center. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe.

Step 17

Step 17
Serve quiche warm or cold — itʼs good in any form. Bon appetit!

Additional rubrics

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