Mini Salmon Courgette Quiches

Name: Mini Salmon Courgette Quiches
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 rectangular slices of deep-frozen puff pastry (300 g); 200 g Courgette; 300 g Salmon fillet; 40 g medieval Gouda cheese; 4 Stem(s) Dill; 4 Eggs (size M); 300 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp some dill flags

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 rectangular slices of deep-frozen puff pastry (300 g)
200 g Courgette
300 g Salmon fillet
40 g medieval Gouda cheese
4 Stem(s) Dill
4 Eggs (size M)
300 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp some dill flags

Directions

1
Place puff pastry slices next to each other on the work surface and allow to defrost. Clean and wash the zucchini and grate them coarsely on a kitchen grater. Rinse fish cold, dab dry, bone and cut into small cubes. Grate cheese finely. Wash dill, dab dry and chop. Mix eggs, crème fraîche, cheese and dill. Season with salt and pepper.
2
Roll out each slice of puff pastry to a square (19x19 cm). Place each slice in a small quiche tin (15 cm Ø), prick several times with a fork. Spread zucchini rasp and salmon cubes on top. Pour the cheese-egg mixture over it. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 30 minutes. Garnish with dill and serve immediately