Simple Quiche with Salmon and Spinach !

There is not a particle of life which does not bear poetry within it

Gustav Flaubert
Quiche with Salmon and Spinach

Dough ingredients:
– 220g flour
– 100g butter
– 1/2 cup water
– 1/2 tsp salt

Filling ingredients:
– 200g fresh salmon
– 250g spinach
– 250-280g 10% sour cream
– 2 eggs
– 50g cheese
– black pepper

1 Filling
1.1 Wash spinach and pre-cook it for 15 minutes, then drain extra water
1.2 Chop salmon and pre-cook it for 5-10 minutes in water, drain extra water
1.3 Whisk sour cream and eggs together in a separate bowl
1.4 Grate cheese in a separate bowl
2 Dough
2.1 Mix flour, grater butter, salt and water: knead the dough
2.2 Pre-heat the oven to 200C
2.3 Roll out dough to 32cm round
2.4 Put rolled out dough into 32cm buttered baking form
2.5 Make in the dough small holes for airing
2.6 Pre-bake for 10 minutes at 200C
3 Quiche
3.1 Spread the pre-cooked salmon & spinach onto the pre-baked dough base
3.2 Pour sour-cream-eggs mixture over the salmon & spinach
3.3 Sprinkle uniformly the grated cheese and black pepper over the filling
3.4 Bake the quiche for 25-30 minutes at 200C until golden
3.5 Enjoy and have a great Sunday!

Ossetian pie Tsakharadzhin with beet greens !

You can cut all the flowers but you cannot keep Spring from coming.

Pablo Neruda
Ossetian pie Tsakharadzhin with beet greens

Dough ingredients (for 4 pies 20cm diameter):
– 500g wheat flour
– 400ml Kefir
– 10g dry yeast
– 2 tbsp olive oil
– 1/2 tsp salt

Filling ingredients:
– 100g beet greens
– 150g Feta cheese
– 150g fresh cream cheese
– 1 pinch black pepper

1 Filling: combine chopped beet greens with Feta & cream cheese & black pepper
2 Dough
2.1 Combine dough ingredients and knead the dough.
2.2 Let the dough stay in a warm place for 1 hour
3 Pies
3.1 Pre-heat the oven to 220C
3.2 Separate the dough into 4 equal parts with a knife
3.3 Roll out with hands a ~20 cm diameter disk out of one of dough pieces
3.4 Put 1/4 of the filling in the middle of the disk
3.5 Gather the sides up sealing the edges tight with the fingers in the center altogether
3.6 Turn over the dough with a filling and gently! flatten into a ~20 cm diameter disk
3.7 Cut out with a knife a small (~0.5-1cm diameter) circle in the middle of the pie to let the air go through while baking
3.8 Put the pie on the baking paper: bake for 20 minutes at 220C until golden
3.9 Repeat 3.3-3.8 for the left pieces of dough
4 Serve hot with a cup black coffee and enjoy with friends ! Without friends the pleasure will be totally lost.

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