Quiche with red fish, broccoli and camembert

I already have a recipe for a delicious broccoli quiche on my site, but in this recipe I used a favorite dough from Pascal Tepper, it's perfect! And the filling came together from whatever was in the fridge. It turned out very tender and delicious. The conclusion is one – never be afraid to experiment! And for those who are interested in this particular combination, the recipe is below.

quiche with red fish, broccoli and camembert

Composition (for a 27-28 cm diameter mold):

batter:

• cream butter - 150 gr.
• eggs - 30 gr.
• water - 60 gr.
• salt - 10 gr.
• sugar - 10 gr.
• potato starch - 100 gr.
• flour - 200 gr. (or 170 gr. flour and 30 gr. bran)
.

Filling:

• cream - 250 gr.
• milk - 250 gr.
• eggs – 3 pieces + 1 yolk
• salt
• pepper

stuffing:

• salmon, salmon or trout fillets – 250-300g.
• leek – 1 piece
.
• camembert – 150 gr.
• broccoli (can be frozen) – 200g
.

Cooking quiche with salmon, broccoli and camembert:

Dough:

How to work with this dough (with step-by-step photos) I covered in Recipe for Normandy Quiche.

In the bowl of a mixer, combine the softened butter, add the eggs, water, salt and sugar. Mix well and add the starch. Finally, add the flour and quickly mix until smooth.

Mix well.

If the dough got hot while kneading, then turn out onto clingfilm, form into a rectangle and leave in the cold overnight. (The dough can be stored in the fridge for about two weeks, or in the freezer for about a month).

The dough can be stored in the fridge for about two weeks, or in the freezer for about a month.

I work with the dough quickly, so it stays quite cold but still pliable, so I immediately roll it out on a flour-dusted table into a 5 mm thick layer and place it in a mold, cutting off the excess dough around the edges. Then I chill the mold with the dough in the refrigerator for about an hour.

In the meantime, prepare the filling.

Stuffing:

Cut the red fish fillets into 1.5-2 cm cubes. Also dice the cheese into small cubes and the leek – into rings. I used frozen broccoli without even defrosting it beforehand.

Broccoli is also frozen.

Filling:

For the filling, mix all ingredients until smooth.

For the filling, mix all ingredients until smooth.

Mounting and baking:

Place the filling on the pastry, pour the filling over the top.

Fill with the filling.

Bake the quiche in a preheated oven at 180C for about 45 minutes, depending on the size. Cool the quiche well and then slice. It tastes much better cold than warm.

Bake the quiche for about 45 minutes, depending on the size.

Happy appetite!