Courgette Salmon Quiche

Name: Courgette Salmon Quiche
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 3 large slices (approx. 110 g each) of frozen puff pastry; 3 (approx. 600 g) Courgette; 1 medium onion; 2 TABLESPOONS oil, salt, white pepper; 500 g Salmon fillet (without skin); 1 TABLESPOON Lemon juice; 4 Eggs (Gr. M); 250 g Sour cream or crème fraîche; 7-10 Tbsp some flour, 2 tablespoons breadcrumbs; 7-10 Tbsp Dill

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

3 large slices (approx. 110 g each) of frozen puff pastry
3 (approx. 600 g) Courgette
1 medium onion
2 TABLESPOONS oil, salt, white pepper
500 g Salmon fillet (without skin)
1 TABLESPOON Lemon juice
4 Eggs (Gr. M)
250 g Sour cream or crème fraîche
7-10 Tbsp some flour, 2 tablespoons breadcrumbs
7-10 Tbsp Dill

Directions

1
Defrost puff pastry slices side by side. Clean, wash and slice the zucchini. Peel and finely chop the onion. Heat oil. Sauté the zucchini in it. Fry the onion briefly. Season and let cool down
2
Rinse salmon, dab dry and chop coarsely. With
3
Drizzle lemon juice. Grate cheese. Mix eggs and sour cream well, season well
4
Place the puff pastry slices on top of each other, roll out to a square (approx. 33 x 33 cm) on a little flour. Line a quiche or pie dish (approx. 26 cm Ø) with it. If necessary, cut the edge of the dough straight (leave approx. 1 cm protruding). Prick the dough several times with a fork and let it rest for about 10 minutes
5
Sprinkle the dough with breadcrumbs. Spread zucchini and salmon on top. Sprinkle with egg cream and cheese. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) on the lowest shelf for approx. 40 minutes. Garnish