sift the flour, add the diced ice cream and salt, and knead it into sand by hand. Add egg yolk ice water to make flour dough by covering (don't knead it to avoid gluten). Shape the dough into a round cake, wrap it in plastic wrap and put it in the refrigerator for at least half an hour.

roll the refrigerated dough into a round dough with a thickness of 2-3mm (make a big pie). Spread the pie skin on the pie mold with a rolling pin.

3. Remove excess pie skin with a rolling pin, and then poke holes in the pie bottom with a fork to avoid pie bottom swelling during baking. Finally, wrap it in plastic wrap, and freeze it together with the baking mold for at least one hour or relax it in cold storage for 3 hours (preferably overnight).

4. spread baking paper+baking heavy stones (which can be replaced by red/mung beans) on the raw pies preheated twice in the oven, put them in the oven preheated at 18 c for 2 minutes, and then take them out.

5. Remove the baking paper and heavy stones, smear the small holes at the bottom of the pie with whole egg liquid, and bake for 5-1 minutes to form the pie skin.

6. Wash and dry the salmon, season with salt and black pepper, wrap it in tin foil and bake in the oven at 18 C for 15-2 minutes. (It can be baked with the pie in step 4. )

7. Wash the spinach and cut it into small pieces, blanch it and squeeze it out.

8. Melt the cream in a hot pan, add shredded onion and minced garlic, stir-fry until slightly golden, and then turn off the heat. Add the cooked minced salmon and scalded spinach to the pot, and season with salt and black pepper.

9. Take out the baked pie skin in step 5, spread a layer of potato slices on the bottom of the pie, spread the previously prepared spinach and salmon gizzards, sprinkle small pieces of cheese evenly, and then pour in the egg milk (if it is not enough, add it according to the formula in the picture). Put it in the middle layer of the oven preheated at 18 C and bake for 3 minutes.

1. Serve.

expand knowledge: the French salty pies eaten in France are mostly baked with eggs, milk, whipped cream, la Quiche Lorraine or spinach or garlic sprouts. They are quite popular traditional French oven-baked delicacies. The main ingredient of this dish was originally salmon+broccoli, but I personally think that the green coconut that turns yellow-green after baking looks very poor, so I replace it with dark green spinach leaves in the refrigerator, and the nutrition is 1%!