french quiche with salmon and cheese

Step-by-step cooking

1. Step 1:

   

   The products we need (only the test is missing).

2. Step 2:

   

   Defrost and roll out puff pastry (thickness about 3 mm)

3. Step 3:

   

   We cut out a circle or a square from the dough (depending on the shape), do not forget that we need more bumpers (I made them too small). We put the dough into a mold and prick it with a fork.

4. Step 4:

   

   Cover the dough with baking paper on top (so that it fits better to the dough, just remember it well) and pour the beans (or peas). We send our basket in a current form to bake at 200 C for about 10 minutes.

6. Step 5:

   

   Meanwhile, remove the skin from the fish and cut into cubes, mozzarella into circles, also remove the skin from the tomato and cut into cubes.

7. Step 6:

   

   We take the basket out of the oven, remove the parchment with the beans (after baking, the beans are no longer suitable for cooking, but they can be saved and used next time for baking, my beans are almost 1 year old, I just collect it in a jar and leave it until the next time). Already without a load, the form with the dough is sent to the oven for 5-10 minutes, the edges should be gilded.

8. Step 7:

   

   Prepare the filling, add eggs to the cream, salt and pepper mix well.

9. Step 8:

   

   Put the filling in the finished basket, pour the cream filling and sprinkle with grated Parmesan on top. Bake at 200 C for about 15-20 minutes, the filling should seize. Enjoy your meal!