This is a quiche of salmon with spinach. I believe that the best quiche is "Quiche Lorraine" but you can replace the insides with any ingredients you like. I made this with salted salmon leftover from a night before. "Pate Brisee" is better to make a day before. You can also keep the dough frozen. It takes a bit of preparation but this is a great weekend lunch menu.
サーモンの甘塩の残りで作ったキッシュ。ほうれん草をたっぷり入れてヘルシーに仕上げた。キッシュの生地は「パートブリゼ」タルト生地の砂糖抜きの様なものだが、寝かせるために一日前に作るのがベスト。少し面倒な料理だが、友人を呼んでの週末ブランチには絶対におすすのメニュー。冷めても美味しいので少し前に作っておけるし、とても見栄えが良い。
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