How good that the inventive French gave the world a wonderful dish - an open pie called quiche. Let's make it with humpback whale and KOMO Tenero Milk hard cheese, which will give it a rich creamy taste. Quiche with humpback tastes best chilled, so my advice is to make it in the evening so that you have a different breakfast in the morning.
Ingredients for making filling pie
For cooking fish:
50 ml of vinegar
½ onion
For the dough:
250 g of flour
1 egg
120 g of butter
1-2 st. l. cold water
1 tsp. salt
1 tsp. sugar
For the filling:
450 g of grayling carcass
400 g of spinach (frozen)
1 onion
5 g of butter
For filling:
3 eggs
200 ml of cream 33%
150 g of KOMO Tenero Milk hard cheese
salt and pepper to taste
For a step-by-step recipe for kish with puffer fish, see the link on the website klopotenko.com/kish-z-gorbusheu/
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⏱ Time Code:
0:00 - We are preparing quiche with red mullet
1:19 - How to cook a delicious bluegill
1:34 - How to cook bourbon
1:58 - Shortbread recipe
2:46 - Form a cake and bake it
3:35 - We are preparing the filling for the pie
4:39 - Quiche filling recipe
6:20 - We combine all the ingredients
6:40 a.m. - We bake quiche with humpback whale
6:50 - Presentation of the finished dish
7:20 a.m. - Tasting of quiche with humpback whale
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