Pie with a Tender Filling of Red Fish and Spinach in Cream Sauce 0 10

Ingredients:

For the crust:

Flour - 2 cups
Softened butter - 1 cup
Water - 2–3 tbsp.

For the filling:

Shallots - 120 g
Butter - 15 g
Eggs - 2 pcs.
Red fish (fresh or lightly salted), finely chopped - 1 cup
Grated cheese - 60 g
Heavy cream - 3/4 cup
Spinach - 1/4 cup
Salt, pepper - to taste

Method of preparation:

1. Preheat the oven to 220 °C.

2. Mix the ingredients for the crust and knead into a homogeneous dough.

3. Line the baking dish with the dough, evenly distributing it across the bottom and sides, pressing it down with your fingers. Place in the refrigerator for one hour.

4. Finely chop the shallots and sauté them in a pan with vegetable oil until soft. Let cool.

5. Beat the eggs with a fork or whisk, add salt and pepper. Then incorporate the cream and spinach.

6. In the dish with the chilled dough, place the fish and shallots, distributing them evenly, then pour the egg mixture over and sprinkle with grated cheese.

7. Bake for ten minutes, then reduce the temperature to 190 °C and continue baking for another 20 minutes.

Let the finished quiche cool slightly and serve. The pie is also very tasty when cold.