Spinach, trout and smoked trout quiche

Quiche Epinard et truite

Quiche Epinard Truite

Spinach Trout Quiche



Quiche or Pie, that is the question ? If I believe what I read on the world wide web, the difference between a pie and a quiche is the presence of a migaine

(mixture of egg and cream) that is added to the preparation of the quiche to give it a softer texture.

Who’s going to impress beautiful mommy?

If there are no eggs or cream, it’s a savoury pie and then that’s it. And also, extra info, the quiche is always salty. So no need to look for a chocolate or raspberry quiche, it’s like an eighteen meter ant. With a hat on its head. It doesn’t exist, it doesn’t exist. Robert Desnos, get out of this body.


For 1

quiche

Feuilles d'épinards (c) Dulce Rubia shutterstock Wash the spinach.

Spinach leaves (c) Dulce Rubia shutterstock

Don’t wring them out and put them in a casserole with the broth cube. Cook, covered, for about ten minutes until they fall out. Drain and set aside.

Preheat the oven to 200°C.

Remove the skin from the trout fillet and cut it into cubes of about 1.5 cm. Cut the smoked trout into strips of approx. 2 cm x 1 cm.

Prepare the quiche machine: Pour the cream cheese into a bowl, mix and add the 2 beaten eggs as an omelette.

Let cook 25 to 30 minutes, depending on the ovens, in rotating heat, always at 200°C.

Quiche Epinard et truite

Spinach and trout quiche

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