Asparagus Salmon Quiche
very easy
75 mins
75 mins
Ingredients
- 3 discs (à 75 g) deep-frozen puff pastry
- 750 g green asparagus
- 500 g white asparagus
- 7-10 Tbsp Salt
- 50 g Pecorino cheese
- 150 g Schmand
- 2 Eggs (size M)
- 7-10 Tbsp grated nutmeg
- 350 g Salmon fillet without skin (from the middle)
- 1 TABLESPOON Lime juice
- 1 TABLESPOON Olive oil
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Defrost puff pastry slices side by side at room temperature. Wash the green asparagus and cut off the woody ends. Peel the white asparagus and cut off the woody ends. Cook the white asparagus in salted water for about 10 minutes until al dente.
- 2
Add the green asparagus after half the time, cook until done.
- 3
Finely grate the cheese. Puree sour cream and eggs and season with salt and nutmeg, stir in cheese. Wash the salmon, dab dry and cut into 6 slices (each approx. 2 cm thick). Drain the asparagus. For the salad, briefly rinse 5 stalks of green asparagus under cold water and set aside.
- 4
Place puff pastry slices on top of each other and roll out rectangularly (approx. 25 x 33 cm) on a floured work surface. Grease rectangular tart tin (approx. 20 x 28 cm) well with lift-off base and line with the dough.
- 5
Fold the protruding edges of the dough inwards and press firmly.
- 6
Place salmon slices evenly on the dough. Distribute the asparagus spears in between. Pour over the top and place on the lower shelf in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see "Gas").
- 7
manufacturer) Bake for 35-45 minutes until golden brown.
- 8
Cut the remaining asparagus spears lengthwise into thin strips with an asparagus peeler. Mix lime juice and oil, season with salt, pepper and sugar and mix with the asparagus strips. Remove the quiche from the oven and remove from the pan.
- 9
Spread asparagus salad on top and serve immediately.
Nutrition Facts
480 kcal
26 g
34 g
18 g
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