Quiche Lorraine - Quick Recipe

Ingredients

For the dough:
50g softened butter
1 egg
3 tablespoons cold water
1/2 teaspoon salt
200g flour

For the filling:
300g broccoli
200g salmon
1/2 onion
salt, pepper

For the topping:
170ml crème fraîche 20%
2 eggs
150g grated cheese (preferably Parmesan, but any cheese will work)

 

 

Step-by-step recipe with photos

Mix the butter with the egg, add the water, salt, and flour, and knead until you get a smooth dough. Cover with plastic wrap and refrigerate for 30 minutes.

Blanch the broccoli: immerse it in boiling salted water for a few minutes. Cut the salmon into small pieces.

Once the dough has rested in the refrigerator, remove it and roll it out.

Butter the pan or line it with parchment paper, roll out the dough, and place it in the pan, forming a border.

Turn on the oven and preheat it to 180°C.

Place the broccoli and salmon on the dough in the order of your choice.

Prepare the filling: lightly beat the eggs with a fork and add the cream. Pour the filling into the pan, season lightly with salt and pepper, then sprinkle with grated cheese, making sure to spread the dough evenly.

Bake for 35 to 40 minutes.

Place the tart on a wire rack and let it cool so that the bottom is not damp.