First, boil the washed rice. For this quiche I took the rice company Mistral Aquatica color mix. Filled with water 1:2 and boiled for 30 minutes on a slow fire, after boiling.

Until the rice is cooked, do the test. The data here is the proportion for a small quiche with a diameter of 20 cm, the dough should cook very quickly, the product mix is literally our fingertips, that it did not have time to warm up. So, per Cup of flour cut one third of a pack of cold butter (you can also just grate it like I did), add salt and 2 pinches of salt, mix into crumbs. Spray 2 tablespoons vegetable oil, again to mix and then add cold water and quickly knead the dough. Folded in the package, Katnut it with a rolling pin so that it's easier to roll in the fridge for an hour, but you can on all night.

Now - filling. Passeruem onions in a tablespoon of vegetable oil, cut into cubes. Salmon fillet cut too cubes, chop the dill. Rice, salmon, onion and dill mix. Get the dough and spread on a greased form, the bottom will poke with a fork, so as not swollen, and bake in a preheated 200*C oven for 10 minutes. While the dough based prepared, I have prepared egg filling and the dough was ready, pulled out, filled with stuffing and covered with egg filling.

Egg filling: One egg separated into yolk and protein, protein whipped with a pinch of salt until stiff peaks, then lightly beat the second egg and yolk with a pinch of nutmeg, quietly introduced a whipped protein. The shading turned out very airy, as we need to get almost tender souffle, not an omelet. Bake 30 minutes at 180*C. For 10 minutes before end of baking sprinkle a little grated cheese.