Quiche with fish meat

1 tablespoon oil
10 g yeast
200 grams of flour
4 eggs
100 ml milk
ground black pepper
200 grams of baked fish (without skin and bones)
50 g of smoked salmon
10 green olives (stuffed peppers)
80 g grated cheese

Mix 100 ml of cold water with oil, salt and yeast. Add the flour and dough. Let rise for about 40 minutes.
Roll the dough into a sheet and put in greased cake mold. Create enhanced borders.
Whisk eggs with milk, add salt and pepper, pour into a mold to the batter.
Fish and salmon cut into small pieces and olives slice in half. Let the surface of the cake, sprinkle with cheese and bake at 180 degrees about 35 minutes.

Preparation time: 55 minutes (no proofing)
Portion: 984 kJ / 234 kcal

© Kavalierglass of North America, Inc. 2012