Quiche with salmon and two types of cheese

Description

Will appeal to all lovers of fish and cheese pies. Juicy, flavorful and delicious. The filling I'm not salted, so as the cheese is salty. Shape diameter 24 see

Ingredients

Flour

200 g
Butter

125 g
Chicken egg

1 piece
Sour cream

2 Tbsp
Salt

1 pinch
Salmon

300 g
Spinach

300 g
Cheese

200 g
Feta

150 g
Chicken egg

3 piece
Seasoning

2 pinch
Butter

1 Tbsp

Cooking

Cold butter chopped with a knife into crumbs, gradually add flour.

Then add the egg, sour cream and salt, knead elastic dough. Cover with plastic wrap and refrigerate while we prepare the filling.

Salmon cut into cubes and pour boiling water. Leave for a few minutes and drain the water, disassemble the fork into small pieces. This we do in order for the juice and fat from fish then did rascisim pie when baking.

Spinach of course you can take and frozen, but I was fresh. Just sauté it in butter for a few minutes.

Feta mash with a fork, add the Provencal herbs.

Add eggs and slightly beat, add half of the cheese, pre-washed on a medium grater.

Roll the dough into the reservoir and try to get him with a smooth roll in a greased baking sheet.

Lay out the first layer of fish.

Then the spinach.

After you fill the egg-cheese mixture and pricipes the second half of the cheese.

On top of the cake I decorated with fish carved from the remnants of the test. I smeared the remnants egg fill.

Then send in a preheated oven 200 C. for 35-40 minutes, until Golden brown. Can be served warm or cold.

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