Quiche with fish

Prepare all the ingredients for making quiche with puffer fish. Turn on the oven to heat up to 220 degrees.

Pre-thaw the fish. Cut the salmon into three parts and boil in salted water for 15 minutes. Let the fish cool.

For the dough. In a bowl mix 250 g of wheat flour, 1 tsp. salt and 1 tsp. sugar. Add 120 g of butter and grind into butter crumbs.

Beat 1 egg and knead the dough with very fast movements.

If the dough is very dry, add 1 tbsp. ice water. Wrap the dough in cling film and leave in the fridge for 20 minutes.

Peel the onion and dice it cut. Fry the onion in 5 g of butter until soft.

When the salmon has cooled, separate the fish meat from the bones. In a bowl mix fish with fried onions.

Whisk 3 eggs with 200 ml of cream, add salt and pepper to taste. Grate 150 g of hard cheese and combine with eggs.

Add 400 g of frozen spinach to a bowl and stir to distribute evenly.

When the dough has rested, roll out the pastry a layer 3 mm thick. Put in a baking dish, form the sides and cut the dough off around the edges. Prick with a fork so that the dough does not swell during baking. Bake the base of the quiche for 20 minutes at a temperature of 220 degrees.

Take out the form with the dough and pour the filling. Bake the quiche with salmon at 180 degrees for 30 minutes. Before serving, let it cool, the quiche with fish should stabilize.