Laurent pie with salmon, ricotta and spinach

French cuisine

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Description Products Steps

Lorraine, northeastern France, is considered the birthplace of the Laurent pie. At that time, it was customary to prepare open pies from dough in water with a variety of fillings (meat, vegetable, as well as filling from an egg mixture, plum or cheese). This pie is often called quiche or quiche Laurent.

1. Calories
   276,51 kcal
2. Protein
   12,79 gram
3. Fat
   18,36 gram
4. Carbohydrates
   14,97 gram
5. ~ Time
   1 H 30 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Butter

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   200 g
2. Slightly salted salmon

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   600 g
3. Parmesan

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   100 g
4. Ricotta

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   200 g
5. Chicken egg

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   3 pcs. = 180 g
6. Cream 25% fat

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   100 ml = 100 g
7. Wheat flour bakery

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   400 g
8. Water

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   10 tbsp. l. = 180 g
9. Salt

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   to taste
10. Nutmeg

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    to taste
11. White pepper is ground

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    to taste
12. Spinach

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    to taste

Steps:

1. 
   Prepare and measure all ingredients.
2. 
   Mix flour, a pinch of salt and chopped cold butter, grind into crumbs. Then gradually pour in water and knead the dough. Distribute the resulting dough into the form in which you plan to bake and place in the refrigerator while the filling and filling are prepared.
3. 
   For the filling, add the diced fish, chopped spinach and ricotta to a bowl. If the filling turns out to be thick, you can adjust its consistency by adding cream.
4. 
   To prepare the filling, beat the eggs into a deep bowl, add grated Parmesan and cream. Next, sprinkle in nutmeg and ground pepper to taste. Mix well.
5. 
   In the form with the dough, distribute the filling and fill with filling. Place the pie in a preheated oven at 180°C for 40 minutes. To make it easier to cut, let it cool slightly.
6. 
   Laurent pie with salmon, ricotta and spinach can be served both for breakfast for children and as an independent dish on the holiday table.

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