Quiche with pangasius

Quiche with Pangasius: A Savory Delight for Special Moments

Total preparation time: 1 hour and 40 minutes
Preparation time: 40 minutes
Baking time: 30 minutes
Number of servings: 6

Welcome to my kitchen! Today we will explore a delicious and comforting recipe, perfect for a special dinner or a savory lunch: Quiche with Pangasius. This recipe combines the fine texture of the fish with the rich flavors of the creamy filling, resulting in a dish that will impress anyone. Moreover, it is an excellent way to introduce fish into our diet, bringing numerous nutritional benefits.

Let’s talk a bit about quiche! This savory tart with filling, originating from French cuisine, has become popular worldwide, with countless variations that include various ingredients. Quiche can be served warm or cold, making it perfect for picnics, brunches, or festive meals.

The ingredients we will use are simple and accessible, and the preparation process is a pleasant one that will turn cooking into a true art.

Ingredients

For the quiche dough:
- 250 g flour
- 150 g butter (at room temperature)
- ½ teaspoon baking powder
- 100 ml cold water
- 1 egg
- 2 teaspoons lemon juice
- A pinch of salt

For the filling:
- 2 fillets of pangasius (approximately 300 g)
- A few small carrots from a can
- A few peas from the same can (you can use the mixed peas and carrots, such as those from Kaufland - Naliko)
- Homemade tomato sauce (or chopped canned tomatoes, but make sure it’s not too liquid)
- 3 eggs
- 100 g grated cheese
- 100 g sour cream
- ½ teaspoon nutmeg
- 1 tablespoon oil
- Salt and pepper to taste

Step-by-Step Instructions

Step 1: Preparing the Dough

1. In a large bowl, add the flour, baking powder, and salt. Mix the dry ingredients well.
2. Cut the butter into small cubes and add it over the flour. Use your fingers to incorporate the butter into the flour until the mixture resembles wet sand.
3. In another bowl, beat the egg with the cold water and lemon juice. Add this mixture to the flour and butter mixture.
4. Mix everything until you obtain a smooth dough. Do not knead too much, or the dough will become tough.
5. Wrap the dough in plastic wrap and refrigerate for about an hour. This step is crucial as it helps solidify the butter, ensuring a flaky crust.

Step 2: Preparing the Filling

6. While the dough is in the fridge, prepare the filling. In a large bowl, beat the eggs with the sour cream, grated cheese, nutmeg, salt, and pepper. Make sure the mixture is homogeneous. The nutmeg will add a note of warmth and depth to the flavor.
7. Cut the pangasius fillets into smaller pieces. If you prefer the fish to be better cooked, you can marinate it with a little olive oil, salt, and pepper.

Step 3: Baking the Crust

8. Preheat the oven to 180°C.
9. Remove the dough from the fridge and roll it out on a floured surface until you obtain a sheet about 3-5 mm thick.
10. Place the dough in a greased tart pan and dusted with flour. Make sure the dough covers the edges of the pan well.
11. With a fork, poke the dough in several places to allow steam to escape during baking. This step will prevent bubbles from forming in the dough.
12. Bake the dough in the oven for 10 minutes, until it becomes slightly golden.

Step 4: Assembling the Quiche

13. Remove the crust from the oven and evenly place the pieces of pangasius on the bottom of the tart.
14. Add the carrots and peas on top of the fish.
15. Pour the tomato sauce (or chopped tomatoes) over the vegetables, ensuring it’s not too liquid.
16. Pour the egg and cheese mixture over the ingredients in the tart.
17. If desired, you can sprinkle a little paprika or herbs on top for added flavor.

Step 5: Baking the Quiche

18. Place the quiche in the oven and bake for 30 minutes, or until the filling is firm and slightly browned on top.
19. Once the quiche is ready, let it cool for a few minutes before slicing. This will help stabilize the filling.

Serving and Variations

The pangasius quiche can be served warm, but it is just as delicious cold. It can be accompanied by a fresh green salad with lemon and olive oil, which will add a note of freshness to this hearty dish.

If you want to experiment, you can replace the pangasius with another type of fish or add vegetables like zucchini or bell peppers for a delicious vegetarian option. You can also add spices like dill or parsley for an even more aromatic flavor.

Nutritional Benefits

The pangasius quiche is an excellent source of protein, thanks to the fish and eggs. Additionally, the cheese provides calcium and healthy fats, while the vegetables offer essential vitamins. This combination will not only satisfy you but also provide the energy needed for an entire day.

Frequently Asked Questions

1. Can I use another type of fish?
Of course! You can experiment with salmon, tuna, or even white fish, depending on your preferences.

2. What type of cheese can I use?
Besides cheese, you can try feta or mozzarella for a different texture.

3. How can I store the quiche?
The quiche stores well in the refrigerator for 3-4 days. I recommend reheating it in the oven to regain its crispy texture.

Conclusion

The pangasius quiche is a versatile, quick, and flavorful recipe, perfect for any occasion. With a little patience and attention to detail, you will create a dish that will delight the taste buds of your family and friends. Don’t forget to put your personal touch and enjoy the cooking process! Enjoy your meal!

 Ingredients: Dough ingredients: * 250g flour * 150g butter * half a teaspoon of baking powder * 100ml water * 1 egg * 2 teaspoons lemon juice * salt Filling: * 2 fillets of pangasius * a few small canned carrots * a few peas from the same can (I used the type of peas with carrots in a jar found at Kaufland - it's called Naliko) * homemade tomato sauce (or canned diced tomatoes) - in any case, a not too liquid sauce * 3 eggs * 100g grated cheese * 100g sour cream * half a teaspoon of nutmeg * 1 tablespoon of oil * salt, pepper