Salmon and spinach quiche recipe. Calorie, chemical composition and nutritional value.

Today on our table is a French quiche, or open pie. Although we prepare it according to French patterns, but with a Russian accent: red fish and dill in the filling - everything we love. The secret of any quiche is the correct dough. According to the rules, it must certainly be homemade and sandy. To make the dough crispy, you must definitely add a little strong alcohol to it - vodka or cognac, the aroma is not important here. And also pay attention to the fact that before baking you need to put the cake in the freezer so that the dough sets, and then in a well-heated oven, then the cake will become crumbly and will not become soggy under the filling. Shortbread dough is very convenient to prepare with a reserve: just form a ball out of it, wrap it in film, and it will easily last in the refrigerator for several days, and in the freezer for several weeks. And then you can bake completely different quiches from it - both classic ones, with fried bacon, and vegetable ones, for example, with sweet peppers and tomatoes. But with red fish, creamy filling, spinach and the fresh smell of dill - the combination for an open pie is absolutely win-win and one of the most beautiful.

During the winter holidays, we honestly admit that we led the wrong lifestyle and sat down at the table mostly closer to the night - it’s time to correct ourselves. There aren't many recipes in the world that were created specifically for breakfast, and eggs benedict is one of the most luxurious morning dishes. It is not for nothing that eggs prepared in this way are served in expensive European hotels. And we will arrange an aristocrat's breakfast on our own. The recipe is the most classic - poached egg, hollandaise sauce and fried bacon. We have already tried to boil eggs without shells more than once, and it is not at all as difficult as it seems. It is important to add a little vinegar to the water; it will not be felt at all; we only need it so that the protein immediately sets in boiling water and does not spread. Another trick is to carefully crack the egg into the cup first, and then let it drip into the pan, holding the edge of the cup just above the surface of the water. The water should barely boil—we don’t need vigorous seething here at all. Just practice once and everything will work out. But hollandaise sauce, or hollandaise, is, oddly enough, a typically French thing. Its whole secret is in good butter, which gives the base to the sauce. The butter needs to be melted, but under no circumstances should it be allowed to darken; let it remain pale, like a society beauty. The French add shallots and white wine to hollandaise sauce, but we will have a simpler option; the creamy oiliness and sourness of lemon is quite enough for us. If you don’t find suitable bacon at home, you can use lard with meat streaks, even a little smoked. And any bun is suitable for this super breakfast - grain, black, or with cereals. The French, for example, use a sweet brioche bun, and my husband’s mother, Natalya Petrovna Konchalovskaya, put eggs Benedict on Borodino bread, it turns out very unusual and tasty.

And for dessert today, muffins. I love carrot cakes with cream cheese frosting, and this is a single-serve version. Plus, we don't have to fuss with sponge cakes. What's good about muffins? Because they are much easier to prepare than classic muffins and biscuits. You just need to mix the dry and wet ingredients separately and combine. If suddenly there are lumps in the dough, it’s not a problem, you need to knead it very quickly; if you beat it, the baked goods will lose their airiness. I add cinnamon, cloves and nutmeg to the dough, they really set off the carrot base, but you can also add cardamom and orange zest. Carrots add not only a vibrant color to the muffins, but also moisture, making them even more tender. Carrots can be replaced with grated zucchini, beets or pumpkin; believe me, the vegetable taste in sweet baked goods is absolutely not felt and does not bother anyone. And finally, the white cream cheese toppings turn our cupcakes into a real winter wonderland. The cream turns out dense, it will not spread, so it is convenient to pack the muffins in a box and take them to work or on a visit to prolong the feeling of the holiday.

(3-4 servings)

Ingredients:

For filling:

Cooking method:

Preheat the oven to 220°C. Chop 150 g of pre-chilled butter into cubes and combine with flour in a blender bowl. Add sour cream, yolk, sugar and salt, pour in cognac and grind everything into crumbs. Without turning off the combine, pour in 3-4 tbsp. l. ice water - the dough should come together into one lump. Grease baking paper with the remaining butter, line a shallow baking dish, lay out the dough, quickly spread it over the bottom and sides of the pan and place in the freezer. Place the spinach in a colander and scald with boiling water. Lightly beat the eggs, pour in the cream and beat a little more. Remove the cooled crust from the freezer, prick it often with a fork and bake in a preheated oven for 10-15 minutes. Finely chop the dill. Grate the cheese on a coarse grater. Cut the salmon into small pieces, add to the eggs with cream, add half the chopped dill and mix everything. Place scalded spinach on the baked crust, pour in the egg and salmon filling and sprinkle with grated cheese. Reduce the oven temperature to 200°C and bake the quiche for 15-20 minutes. Sprinkle the finished quiche with the remaining dill.

I really liked the simple homemade pie with red fish on shortcrust pastry - salmon quiche. The idea to cook came from my daughter Yulia, for which I thank her very much. Just shortcrust pastry, which is easy even for beginners, and a luxurious filling made from the pulp of fresh salmon with the addition of spinach and egg-cheese filling. You can prepare red fish quiche using any available fish with red meat - fresh or lightly salted.

A dish of French cuisine, if you look into it - German, open snack bar, despite the apparent complexity, is prepared simply, since the dough does not require rising and standing. Just keep the proportions exactly and take your time - everything will turn out just right. The prototype of the pastry is quiche Laurent, a Lorraine pie made from chopped dough filled with smoked brisket, milk and eggs. A very nutritious and high-calorie snack - a kind of omelette-pizza with cracklings.

With all the variety of fillings, one of the most delicious options is salmon quiche or salmon quiche. Red fish goes well with slightly spicy or piquant cheese, which complements and emphasizes the taste of the fish. It’s amazing how harmonious the taste of red fish pie is, considering that almost all the ingredients do not have the most pronounced taste. This is a very delicate appetizer that is perfect for serving with.

Salmon pie on shortcrust pastry is not fried, but baked in an oven or oven. To reduce calorie content, vegetables or herbs - stewed spinach - are often added to the filling. Salmon quiche contains a dense filling, which is obtained by pouring eggs, milk and cheese. When baked, the filling hardens a little, holding the other ingredients of the filling together, and perfectly keeps the base from breaking.

Quiche with salmon is a universal dish for any meal during the day. Red fish pie does not require heating and is very suitable for a small buffet-type feast or for a lunch that you take with you to work.

If desired, you can prepare salmon quiche in the form of small baskets - like, but without cream. You will get excellent portioned open pies with salmon. They can be decorated with greenery or “flowers” ​​made from thin strips of smoked salmon - it will be very elegant and festive. If a red fish pie is being prepared for a feast, making small pies is much preferable.

Quiche with salmon. Step by step recipe

Ingredients (6 servings)

• Fresh salmon steak 200 g
• Wheat flour 1.5 cups (195 g)
• Butter 130 g
• Egg 3 pcs
• Cheddar cheese 100 g
• Sweet onion 1 piece
• Spinach 2 bunches
• Milk 100 ml
• Salt, black and red pepper, oregano, lemon, sumac spices

1. The filling with which we will prepare the salmon quiche consists of three parts.
   Firstly, these are pieces of fresh salmon or salmon - steak, cleaned of skin and bones. Secondly, to increase the volume and give the dish a delicate taste, add spinach stewed in oil. This side dish is often made for serving. And thirdly, a filling of milk, eggs and cheddar cheese. To enhance the taste, add some lightly pickled sweet onions. Salmon, vegetables, cheese and other ingredients

Pickling onions

2. Before you start preparing the red fish pie, you need to marinate a little onion.
   It is worth taking a small white sweet onion, which is usually used for salads. Purple sweet onions tend to greatly color the filling. If the onion is large, you can cut off half. Thinly slice the onion and divide into strips. Add 0.5 tsp. sumac is an oriental spice that is used for pickling, including in Turkish. Drizzle 1 tbsp onion. l. lemon juice and stir. The onion is pickled very quickly, literally it will be ready at the same time as the prepared dough. Marinate onions in sumac and lemon

Preparing shortcrust pastry

3. The shortcrust pastry for the pie is no different from the one we prepared for the ricotta quiche.
   Sift the wheat flour, add a pinch of salt and mix. Add the egg yolk, having previously separated it from the white, and 100 grams of chopped butter, softened at room temperature. Mix flour with yolk and butter
4. Knead the dough thoroughly without adding water.
   The dough is quite loose and crumbles - this is normal. Use your hands to knead the dough, squeezing it and compacting it. Form the dough into a ball, wrap it in cling film and refrigerate. Let the dough rest while you prepare the filling and egg wash. Roll the dough into a ball and refrigerate

Preparing the filling and filling

5. Wash fresh salmon steak or salmon and dry with a napkin.
   Using a sharp knife, carefully separate the skin from the meat. This can be done in one motion by pressing the skin against the cutting board and pressing the knife against the skin to cut away the meat. This is how we cut river fish when we cook perch or pike perch. Separate the meat from the spine and ribs. If possible, select all the small seeds that are visible to the naked eye. Cut the meat into cubes about 2-2.5 cm in size. Clean and cut the salmon meat
6. You can use a lot of spinach for the filling.
   During heat treatment, greens lose volume and you should not be afraid that there will be too much of it. If there is a lot of spinach, the fish pie will be especially tasty. Wash the spinach and dry it from drippings. Remove rough leaf stalks and cut the leaves themselves into strips. Melt 30 grams of butter in a saucepan - this is approximately 1 tbsp. l. Fry spinach in oil. After the greens lose volume, reduce the heat to low and simmer the spinach in oil, covered, for 5 minutes. Let the greens cool slightly. Stew spinach in oil covered
7. In a small bowl, mix half a glass of cold milk and the contents of two eggs.
   Sprinkle a little black and red pepper - sweet or hot, as desired. Add a pinch of oregano. Finely grate a piece of cheddar cheese. Cheddar cheese is a very popular cheese from England; it is often used in Italian cuisine, especially when preparing. The peculiarity of cheddar is a pleasant sour-sharp taste with nutty notes. Mix the egg and cheese mixture. Prepare a filling of eggs, cheese and milk

How to bake salmon quiche

8. Prepare a round mold with a ribbed side.
   Such shapes are a remarkable feature of quiche, by which it is easily recognized. The diameter of the mold is 22-24 cm, it holds the specified amount of products. A very convenient form with a removable bottom - baked goods can be easily removed without the risk of damage. Remove the shortbread dough from the refrigerator and knead it along the bottom and sides of the mold, pressing with your fingers. All gaps and gaps can be easily filled with pieces of dough. Spread the dough onto the scalloped edge approximately 2.5-3 cm high. Distribute the dough into the mold
9. Spread the cooled spinach stewed in oil over the shortbread dough.
   It spreads well with a regular spoon. There is no need to grease the dough on the walls. Spread onion marinated in sumac and lemon over the spinach. If there is liquid in the onion, it is better to squeeze it out. Arrange the salmon meat cubes. Place the filling - spinach, onion and salmon meat
10. All that remains is to fill the filling with the egg and cheese mixture and bake the quiche with salmon. Before pouring, shake the mixture with a fork. It is convenient to distribute the mixture with a spoon, pouring it to the very edge of the dough, and then pouring it into the spaces between the pieces of salmon. Most likely there will be more egg mixture than necessary; it was prepared with a small margin. It is necessary that the mixture is poured flush with the edge of the dough along the side, and islands of salmon are visible throughout the entire area.

Quiche Lauren is an open pie made from a special dough on which the filling is laid out. But in addition to the special dough, this recipe contains an excellent combination of red fish and the spicy herb Lovage

. The smell of this herb is very bright, spicy, the leaves contain a lot of essential oils and have an intense mixed sweet-bitter taste with a slight pungency. So this herb itself is enough: it will play the role of both filling and spice at the same time.

I have already presented on the site a recipe for fish soup, which used lovage, and today we will prepare fish pie. Lovage and fish are simply made for each other.

I will also give you the recipe for my special dough. It's perfect for quiche. The pie will not be wet, and the juicy filling will be enveloped in a crispy crust made of tender and tasty dough. And don’t be afraid that the pie is dark in color - this is due to the use of whole grain flour in the recipe. You can also replace it with rye.

• So, the dough:
• Wheat flour ─ 150 g.
• Whole grain wheat or rye flour ─ 100 g.
• Baking soda ─ ½ tsp.
• Sugar ─ 1 tsp.
• Butter (grated on a coarse grater) ─ 50 g.
• Bryndza or soft cream cheese (cream cheese or ricotta) ─ 150 g.
• Milk ─ 3-4 tbsp.

Salt, ground black pepper 1 pinch each

Sift both types of flour through a sieve, add salt, sugar and soda. Add the grated butter and rub the dough into crumbs with your fingertips. Add cream cheese or cheese, grated on a coarse grater. It is advisable to first hold the cheese in cold water so that it softens slightly and removes excess salt. Pour in the milk. First 2 spoons and sweep out, and then 1-2 more. So that it forms a nice buttery elastic ball, but not sticky. Wrap the dough in cling film and refrigerate for 30 minutes.

• Filling:
• Red fish fillet or steak ─ 300 g.
• Bunch of lovage
• Sweet onion jusai ─ 2 stems with arrows and white part
• Cheddar cheese ─ 150 g.
• Chicken eggs ─ 2 pcs.
• Milk ─ 200 ml.
• Nutmeg ─ 1-2 pinches
• Coarse sea salt ─ 1-2 pinches

Ground black pepper ─ 1 pinch

Yes, fish is the key to the juiciness and taste of the pie. I took a fresh, unfrozen trout steak, removed the skin, and cut it into 3-4 cm pieces.

And no lemon juice! Fresh fish does not need to be treated with lemon juice at all. It’s better served with a creamy lemon sauce, using the zest if you’re preparing a fish steak.

Well, now everything is extremely simple, and most importantly fast!

Roll out the dough in a circle larger than the diameter of your pan. Mine is 24 cm. And lay out the dough so that sides are formed. Poke holes in the bottom of the future pie with a fork so that the dough does not swell during baking. And lay out the layers: first cheese, then fish, lightly sprinkled with coarse sea salt, then chopped lovage and jusai onions, then cheese again. Pour a mixture of milk eggs with a pinch of ground black pepper and nutmeg on top.

Send to bake in a preheated oven at a temperature of 180-190 degrees in the “top-bottom” mode. Bake for 35-40 minutes.

This quiche Laurent pie with fish can be served either warm or cold.

Quiche is as popular in French cuisine as yeast pies are in Russian. Juicy is traditionally made from chopped dough filled with eggs, cream and cheese. There are many options for preparing quiche filling and just as many dough recipes. Shortbread is considered a classic, but no less tasty pie is made on the basis of puff pastry, curd and sour cream. Various options for its preparation are presented in our article.

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Uzy, for example, use a sweet brioche bun, and my husband’s mother, Natalya Petrovna Konchalovskaya, put eggs Benedict on Borodino bread, it turns out very unusual and tasty.

And for dessert today, muffins. I love carrot cakes with cream cheese frosting, and this is a single-serve version. Plus, we don't have to fuss with sponge cakes. What's good about muffins? Because they are much easier to prepare than classic muffins and biscuits. You just need to mix the dry and wet ingredients separately and combine. If suddenly there are lumps in the dough, it’s not a problem, you need to knead it very quickly; if you beat it, the baked goods will lose their airiness. I add cinnamon, cloves and nutmeg to the dough, they really set off the carrot base, but you can also add cardamom and orange zest. Carrots add not only a vibrant color to the muffins, but also moisture, making them even more tender. Carrots can be replaced with grated zucchini, beets or pumpkin; believe me, the vegetable taste in sweet baked goods is absolutely not felt and does not bother anyone. And finally, the white cream cheese toppings turn our cupcakes into a real winter wonderland. The cream turns out dense, it will not spread, so it is convenient to pack the muffins in a box and take them to work or on a visit to prolong the feeling of the holiday.

Open pie with salmon and spinach

(3-4 servings)

Ingredients:

• flour 200 g
• butter 160 g
• yolk 1 pc.
• sour cream 1 tbsp. l.
• cognac 1 tbsp. l.
• sugar 1 tsp.
• sea ​​salt 1/2 tsp.

For filling:

• lightly salted salmon 150 g
• eggs 3 pcs.
• hard cheese 50-70 g
• 2 handfuls baby spinach
• dill 1 small bunch
• cream 150 ml

Cooking method:

Preheat the oven to 220°C. Chop 150 g of pre-chilled butter into cubes and combine with flour in a blender bowl. Add sour cream, yolk, sugar and salt, pour in cognac and grind everything into crumbs. Without turning off the combine, pour in 3-4 tbsp. l. ice water - the dough should come together into one lump. Grease baking paper with the remaining butter, line a shallow baking dish, lay out the dough, quickly spread it over the bottom and sides of the pan and place in the freezer. Place the spinach in a colander and scald with boiling water. Lightly beat the eggs, pour in the cream and beat a little more. Remove the cooled crust from the freezer, prick it often with a fork and bake in a preheated oven for 10-15 minutes. Finely chop the dill. Grate the cheese on a coarse grater. Cut the salmon into small pieces, add to the eggs with cream, add half the chopped dill and mix everything. Place scalded spinach on the baked crust, pour in the egg and salmon filling and sprinkle with grated cheese. Reduce the oven temperature to 200°C and bake the quiche for 15-20 minutes. Sprinkle the finished quiche with the remaining dill.

Classic recipe for quiche Lauren

Thin, crispy crust and juicy filling - this is how most people remember this famous. Today, the dough for quiche is mixed with shortbread. This option is considered classic for pies of this type.

Shortbread dough for quiche and the filling for it are prepared in the following sequence:

1. Sift 150 g of flour into a deep bowl.
2. Add 50 g of butter, cut into small cubes.
3. Next, add an egg beaten with a fork, a pinch of salt and a little ice water.
4. An elastic dough is kneaded from these ingredients, wrapped in film and sent to the refrigerator.
5. At this time, the traditional filling is prepared. Pieces of bacon or smoked brisket (100 g) are fried in a frying pan. A glass of cream is whipped vigorously, after which 2 eggs are introduced into it one by one. Add salt and pepper to taste.
6. The chilled dough is rolled out and distributed into a mold with high sides. The brisket is placed on top, which is filled with eggs and cream.
7. The quiche is prepared in just 30 minutes at a temperature of 180 °C.

Quiche Laurent with salmon

Category: Main course

Cuisine: French

Servings: ~8

Ingredients

For the test
• 130 g Flour
• 100 g butter
• 4 g Sugar
• 3 g Salt
• 1 Yolk
• 30 ml Milk

For filling

• 450 ml Cream
• 80 g Smoked salmon
• 100 g Leek
• 3-4 tbsp Vegetable oil
• 150 g Grated Gruyere cheese (can be replaced with Emmental)
• 3 eggs
• 2-3 sprigs of dill
• Salt
• Black pepper

Cooking method

1. Preparing the dough Cut the cold butter into cubes. Grind butter with flour until crumbs form. Add yolk and milk. Add sugar. Add salt. Quickly knead the dough. Wrap in cling film and chill in the refrigerator for at least 1 hour. Roll out the dough into a flat cake with a diameter of about 35 cm. Carefully line the mold with dough. Trim off excess dough with a knife. Prick the dough with the tines of a fork.
2. Preparing the filling Break the eggs into a large bowl, add salt and pepper. Beat well with a fork. Add cream, stir well.
3. Preparing the filling Cut the salmon into strips. Finely chop the dill. Cut the leeks into half rings. Heat vegetable oil in a frying pan, add chopped leeks. Salt and pepper. Simmer for 3-4 minutes over medium heat until golden brown.
4. Place 2/3 of the grated cheese on the dough. Place fried leeks on top. Place strips of smoked salmon on the onion. Sprinkle with chopped dill. Sprinkle with remaining cheese. Carefully pour the filling into the mold. The filling should NOT reach the edges of the dough by at least 5 mm. Bake for approximately 40 minutes at 180C.

Chef Black Pepper

Quiche Laurent with salmon, salmon pie

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Chopped dough for quiche

Initially, French quiche was prepared from this type of dough. Many housewives use this version of its preparation today.

To knead the dough for the quiche, which is enough for two molds with a diameter of 24 cm, you need to sift 350 g of flour into a deep bowl. Then grate or chop the butter (270 g) with a knife. Then add a teaspoon of sugar and salt (¼ teaspoon). Lastly, very cold water (80 ml) is poured in and the elastic dough is kneaded. It can be used immediately or stored in the freezer.

The finished dough is rolled out on the table, then transferred to a mold and distributed over it, forming sides. The top is covered with parchment, after which peas or beans are poured into the mold. The cake is baked in the oven for 10 minutes at 200°. After this, the weight with parchment is removed, and the form is again sent to the oven for 10 minutes.

Step-by-step preparation

First of all, prepare the dough:

1. Sift 200 g of flour into a deep bowl. Add 100 g of cold butter, cut into pieces.
2. Mash the butter and flour with a fork, then rub into fine crumbs with your hands. Add 1-2 g of salt, stir.
3. Add 1 egg yolk to the dough and mix well. Gradually pour in 30-40 ml of cold water, grinding the mixture.
4. Now gather the dough into a ball and knead until smooth. Divide into 2 parts - 2/3 will be used for the base of the pie, 1/3 will be enough for the boots.
5. Wrap portions of dough in cling film and leave in the refrigerator for 30-40 minutes.

While the dough is cooling, make the filling and filling:

1. Remove bones and skin from 300 g salmon. Cut the fish into small pieces.
2. Add 1-2 g of salt, 4-5 ml of lemon juice to the chopped salmon, stir and leave to marinate at room temperature.
3. Place 200g frozen broccoli in boiling water. Cook for 5-6 minutes, then grate and let cool.
4. Grate 100 g of semi-hard cheese on a coarse grater.
5. In a deep bowl, mix 2 chicken eggs and 250 g of sour cream until smooth. You can add a little salt, but remember that we salted the fish, and grated cheese will add salt to the dish.

Now let's assemble the pie:

1. Roll out most of the dough into a thin layer according to the size of the mold (diameter 20-22 cm).
2. Transfer the dough to a mold lined with baking paper and smooth it out. Cut off any excess pieces. Prick the base with a fork.
3. Place the baking dish in the oven at 200ºC for 10 minutes, then remove and let cool.
4. Take the dough scraps and the remaining portion in the refrigerator, crumple and form a rope the length of the circumference of the mold. Place it along the edge of the cake and press it into the pan. You should get sides 3-4 cm high.
5. Place half of the prepared fish and half of the broccoli florets on the crust, then sprinkle with half of the grated cheese.
6. Now add the remaining fish, broccoli, pour over the filling and sprinkle the pie with the rest of the grated cheese.
7. Place the pan in the oven at 200ºC for 35-45 minutes, check when done.
8. Leave the cake to cool slightly and then transfer to a plate. Bon appetit!

Sour cream dough recipe

Traditionally, chopped or shortbread dough is used for quiche. The result is a crispy and crumbly crust. And to make it even more tender, sour cream is added to the dough along with the classic ingredients. Many housewives like this particular option for preparing it.

To knead sour cream dough for quiche, you need to grate very cold butter or margarine (100 g) into sifted flour (250 g). Then add 2 eggs, beaten with a fork, 100 g of sour cream and a pinch of salt. After kneading, the dough should be pleasant to the touch and elastic, which must be cooled for at least half an hour before cooking.

Step-by-step recipe for quiche dough from Yulia Vysotskaya

The author and host of the famous culinary TV show “Eating at Home” offers her recipe for making French pie. The shortcrust pastry base for the quiche is baked in advance, after which the spinach filling is laid out on it and the egg-cream filling is poured. Yulia Vysotskaya has her own secrets for preparing the famous French pie.

Shortcrust pastry for quiche is made as follows:

Step #1. Add diced cold butter (150 g) to the sifted flour (200 g).

Step #3. To make the pie base crispy after baking, add a tablespoon of cognac or vodka to the dough, as well as 2-3 tablespoons of ice water.

Step #4. The finished dough is immediately distributed into the mold with the obligatory formation of sides. After this, the form with the base is sent to the refrigerator for half an hour.

Step #5. After 30 minutes, prick the chilled dough with a fork, then place the mold with the base in an oven preheated to 220° for 12 minutes.

Step #6. At this time, the spinach filling and filling of eggs, cream and pieces of salmon are prepared. The filling is laid out on the hot crust, after which the pie is cooked in an oven preheated to 200° for another 15 minutes.

Recipe for KiSh with broccoli and salmon. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Kish with broccoli and salmon.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of KiSh with broccoli and salmon is 187.5 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Quiche on dough without eggs

The basis for this French pie is prepared from the simplest ingredients, but it turns out no less tasty and crispy than from shortcrust pastry. This recipe only uses 200g butter, a teaspoon of salt and 2 cups of flour. All ingredients are mixed well in a mixer bowl until a homogeneous ball is formed. If necessary, add ice water (no more than 60 ml).

The dough is immediately distributed into the mold, then cooled and baked in the oven. The filling is always placed only in the finished crust. Otherwise, it will get wet and limp.

Curd dough recipe

The base for a French pie prepared according to this recipe turns out to be quite soft and tender, but very tasty.

The dough for quiche is mixed from butter, cottage cheese, flour (300 g each) and salt. All ingredients must be well chilled. First, the butter is cut into small pieces using a knife. Then dry cottage cheese and a teaspoon of salt are added to it. Lastly, flour is sifted into the ingredients. A soft and easy-to-work dough is kneaded, which can be immediately distributed into the mold, and then cooled before baking.