Broccoli quiche with smoked salmon

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
3 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 7-10 Tbsp salt, black pepper
  • 500 g Broccoli
  • 250 g Schmand
  • 7-10 Tbsp oder Crème fraîche
  • 2 Eggs
  • 1 TEASPOON Lemon juice
  • 1 package (32 cm Ø; on the refrigerated shelf; e.g. from Nestlé) Pizza dough
  • 150 g smoked salmon in slices

Directions

  1. 1

    Preheat oven: electric cooker: 250 °C/circulating air: 225 °C/gas: stage 4. Bring approx. 1/2 l salted water to the boil. Clean and wash the broccoli and divide into florets. Cook in boiling salted water for 5 minutes

  2. 2

    Stir the sour cream and eggs together. Season with salt, pepper and lemon juice. Roll out the dough. Put the velvet baking paper in a pizza or tart dish (28 cm Ø), pulling up the edge

  3. 3

    Prick the base of the dough several times with a fork. Drain the broccoli well and spread on the pastry base with the salmon. Pour over the egg sour cream

  4. 4

    Wave the protruding edge of the dough towards the centre. Put the broccoli quiche in the hot oven and bake for approx. 15 minutes until golden brown

Nutrition Facts

KCAL
520 kcal
CARBS
31 g
FATS
34 g
PROTEINS
19 g