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Pie with salmon and cheese (quiche Lorraine)

Posted date : 01.02.2016 In Different dishes, Snacks

Very tasty cake with a wonderful stuffing. I really wanted to do it with blue cheese, but my husband does not like him, he had to do without it (which does not make for the sake of her beloved husband! :). Nevertheless, I was ready to eat cake soon, so good happened!

Ingredients

Dough:

Flour — 260 g

Butter — 150 g

chicken egg — 1

Sour cream — 1 tablespoons

salt — 1 pinch

Filling:

Salmon fillet — 300 g

Cheese — 100 g

Blue cheese (if you like, if not — replace the usual cheese) — 100 g

salt and pepper — to taste

Fill

Egg Chicken — 2

Milk or cream — 200 ml

salt — to taste

Note

1. To prepare the dough sift the flour through a sieve into a processor or blender with a pinch of salt. Then add chopped into small pieces of butter and grind until a fine crumb. Lightly beat the egg in a separate bowl, then add to the flour crumbs and stir again. If the dough is still very crumbly, add 1 tbsp. l. sour cream. Knead the dough, punched and rolled into a ball. Wrap in plastic wrap and place in refrigerator for 40 minutes. I did not have much time and I put it in the freezer for 20 minutes. During this time, prepare the filling. If you are using fresh salmon, then wash it, clean of scales and bones chop into cubes. Hard cheese rub on a coarse grater and cheese cut into cubes. If using canned salmon, then just slice it. By the way, the pieces of salmon, lightly salt and pepper and leave to stand for about 30 minutes, then fill in add less salt and pepper. Chilled dough is rolled out, the form and distribute high boards do. Put the dough on baking paper and pour the beans or peas to the dough has risen. Send the form in the preheated 180 degree oven for 15 minutes. To prepare the filling, beat the eggs with salt, pepper and milk.

2. With the test remove the beans and greaseproof paper. We spread it grated cheese and pieces of salmon. Then sprinkle with diced blue cheese or regular cheese and pour the filling. Bake at 180 degrees 30 — 40 minutes. Filling should be elastic — a sign of readiness of cake. Ready cake can be served hot or cold. I liked hot.

Translated by site: chocolate-kiss.ru