The recipe for an open pie called "kish" came to us from the province of Lorraine, on the border of France and Germany. And in these places, back in the Middle Ages, an incredibly tasty pie with various fillings was prepared. Economic German chefs used everything that was at hand as a filling. Initially, the dish was called "kuchen", that is, a pie, if translated from German. Later, French cooks turned it into a "quiche".
A bit of history
As we mentioned above, the German chefs were the first to “invent” quiche with salmon and spinach. Frau, living in what is now France in the sixteenth century, were very thrifty. They did not throw away old bread, but baked various products from it. Most often, an open cake filled with egg mixture appeared on the tables. The filling was bacon, sausage, meat, fish and a lot of greens. Products used were affordable and inexpensive.
Centuries later, the French, having slightly modernized the traditional recipe, showed the world a modern kish. Local chefs significantly diversified the assortment of the pie's internal content. If German cooks baked exclusively from yeast dough, then the French allowed the use of sand and puff. Even the classic egg fill was replaced with your favorite cheese.
Classic recipe for quiche with salmon and spinach on a shortcrust pastry
To begin, let's try to cook a traditional German "cuishen". The cake will be made from classic shortcrust pastry. It is preparing very quickly, worrying that the beginner will not cope with the task is completely not worth it. Of the ingredients you will need:
- 220 g of wheat flour;
- 130 g plums. oils;
- 60 ml of cold water;
- a couple of pinches of salt.
Filling:
- 450 g of fish;
- large bunch of spinach;
- some green onions;
- black pepper.
Fill:
- three eggs;
- 140 g of cheese;
- 210 ml of heavy cream.
Recall that we are preparing a traditional German recipe for quiche with spinach and salmon. The French version does not contain such a filling ingredient as chicken eggs.
Description of the cooking process
Sift the wheat flour through the smallest sieve, adding a pinch of salt. With a knife, chop the butter into small crumbs, gradually adding it to the flour. You can not adhere to true German classics and use modern kitchen appliances. We load the sifted flour into the combine, add a stick of oil, pour water and mix all the ingredients. We spread the dough on a cutting surface and knead by hand. Do not worry that uniformity does not work. Such a consistency is not needed, this is the whole secret of the pie. The cake should turn out jagged and untidy. We spread it in a form, send it to the refrigerator for 16 minutes.
While the base is "resting", we are preparing the filling. Fish fillet must be cut into large enough squares. Grind spinach at random. We take out the form from the refrigerator and fill it with the filling. It remains to prepare the fill. Mix the cream, grated cheese, beaten chicken eggs. The resulting egg mass is filled with quiche with salmon and spinach. In a well-heated oven (200 degrees) we send the form for 35-45 minutes. The cake can be served cold or hot.
Quiche with salmon and spinach from puff pastry
If the German version of the pie seems too complicated due to the hand-made preparation of the sand base, then you can always use the more modern, simple and quick French way. It uses ready-made store puff pastry. The cooking process, it should be noted, for this reason is significantly accelerated.
Ingredients:
- 350 g of fish (several types are possible);
- one pack of shop puff pastry;
- 60 g of feta cheese (you can take ricotta cheese, mozzarella);
- 145 g of any hard cheese;
- onion;
- 210 ml cream (homemade fatty milk);
- fresh spinach greens;
- salt, pepper to taste.
How to cook
Defrost puff pastry, roll it out, place it in a prepared round or rectangular shape, slightly fixing at the edges. The bottom of the form can be covered with parchment paper. To give greater beauty and originality to the quiche with salmon and spinach, small incisions are made on the curved edges of the dough with a knife. Inside the resulting basket, we also lay a piece of parchment and sprinkle some peas. These simple manipulations will help the cake not to swell and not to lose shape during baking. We send the base into the oven for 15 minutes. The temperature in the oven is 200 degrees.
This time is enough to prepare a tasty and satisfying filling. Onions are peeled, cut into small cubes and sent to the pan to fry until a blush appears. The spinach is washed, chopped randomly and shifted to the onion, slightly wrung out before that. We evaporate excess moisture. We simply cut the fish fillet into portions. Grind hard cheese with a grater, and cut soft cheese with a knife. Add a little salt, pour cream or milk, pepper.
When the quiche base with white fish, salmon and spinach is ready, it is necessary to remove the load from it. Fried onions, spinach, pieces of fish fillet are sent in its place. Creamy cheese filling goes on top. Now for the final preparation of the dish it will take 30-40 minutes. The temperature in the oven decreases slightly (190 degrees).
Options
After you cook a delicious quiche with salmon and spinach, it will be impossible to stop. Every weekend, or even every morning, will want to indulge their households with delicious pastries. We offer you the most popular filling options that can be used in an open quiche pie:
- Young nettle, butter, goat cheese.
- Champignon mushrooms, olive oil, leek.
- Chicken breast, zucchini zucchini, onions.
- Brynza, broccoli.
- Ham, green peas, champignons, canned corn.
- Feta cheese, leek, cream cheese, cherry tomatoes.
- Broccoli, canned tuna, tomatoes, eggplant, green onions.
- Chicken, parmesan, onions, canned corn, eggplant.
- Dill, butter, a large bunch of green onions.
- Smoked chicken breast, cheese, canned beans, green onions, zucchini.
- Goat cheese, carrots, onions, shrimp, canned cod.