Puff pastry quiche with fish and mushrooms
For avid fishermen and mushroomers - puff pastry quiche with fish and mushrooms in egg and cream filling
Ingredients
| yeast-free puff pastry 0.5 kg |
| merluza fillet 350 g |
| onions 50 g |
| butter 70 g |
| mushrooms 120 g |
| melted cheese 90 g |
| eggs 3 pcs |
| cream (20%) 300 g |
| sour cream (15%) 100 g |
| parsley 10 g |
| salt to taste |
| ground black pepper to taste |
Instructions
Step 1
Grease the mold with butter. Roll out the dough and spread over the entire surface of the mold, including the sides. Cover with a towel and leave to rest for 20 minutes.
Step 2
Meanwhile, fry the coarsely chopped mushrooms in a hot dry frying pan, then transfer to a bowl. Sauté the chopped onion in butter.
Step 3
Blot the fish fillets with a paper towel and cut into medium cubes. Combine the sauteed mushrooms, sauteed onions, fish, salt, pepper and mix.
Step 4
Beat eggs with a whisk, add cream, sour cream and mix. Place the filling in a mold with dough, pour the egg and cream mixture, sprinkle with grated cheese and chopped parsley.
Step 5
Bake at 170 degrees for 35-40 minutes. Serve the quiche warm.
