Defrost the prawns if necessary. Clean the broccoli, cut into florets, wash and cook in boiling salted water for about 3 minutes. Quench and drain. Take the puff pastry out of the fridge and let it rest at room temperature for about 10 minutes.
Wash the lemon hot, dry and finely grate half of the peel. Cut the lemon in half and squeeze out one half. Mix crème fraîche, eggs, lemon peel and 1 tablespoon lemon juice. Season well with salt and pepper.
Wash the salmon, dab dry and cut into cubes. Season with salt and pepper.
Grease a quiche mould (26 cm Ø) and dust with flour. Unroll the dough and cut a 7-8 cm wide strip from one short side. Line the mould with both pieces of dough, moisten the seam with cold water and press well together.
Spread the salmon and broccoli on the dough. Pour lemon crème fraîche over it. Bake in the preheated oven on the lowest shelf (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 35 minutes.
Peel and finely chop the garlic. Peel prawns, except for the tail fin, cut lengthwise on the back and remove the dark intestine. Wash shrimps and dab dry.
Remove the quiche from the oven and let it rest for a short time. In the meantime, heat the oil in a pan. Fry the prawns for about 3 minutes, turning them over. Fry the garlic very briefly. Season with salt and pepper.
Spread the shrimps on the quiche or add them to the quiche. A green salad tastes good with it. Drink tip: dry white wine, e.g. a Sauvignon blanc or Chardonnay.