Salmon and herbs quiche

Name: Salmon and herbs quiche
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g cherry tomatoes; 100 g Sweet peas; 250 g Salmon fillet; 1 collar dill and chervil; 3 Eggs (size M); 100 ml + 4 tablespoons of milk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 1 Egg yolk (size M); 1 pinch Sugar; 4 TABLESPOONS Oil; 100 g Low-fat curd; 200 g Flour; 2 TEASPOONS Baking Powder; 7-10 Tbsp Lemon slices; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g cherry tomatoes
100 g Sweet peas
250 g Salmon fillet
1 collar dill and chervil
3 Eggs (size M)
100 ml + 4 tablespoons of milk
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
1 Egg yolk (size M)
1 pinch Sugar
4 TABLESPOONS Oil
100 g Low-fat curd
200 g Flour
2 TEASPOONS Baking Powder
7-10 Tbsp Lemon slices
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Wash, clean and halve the tomatoes. Wash and clean the mangetouts. Wash salmon, dab dry and cut into cubes. Wash dill and chervil, put something aside for garnishing, chop the rest finely.
2
Whisk eggs and 100 ml milk, stir in herbs. Season with salt, pepper and nutmeg. Mix egg yolk, 4 tablespoons of milk, salt, sugar, oil and quark. Mix flour and baking powder, sieve over it.
3
Knead with the dough hooks of the hand mixer to a smooth dough. Grease a tart mould (24 cm Ø). Roll out the dough round (approx. 26 cm Ø). Put the dough into the form and press it on. Spread the fish and vegetables in the mould.
4
Pour cast over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 30-40 minutes. As the quark-oil dough is still rising, place a grid lined with baking paper underneath it to be on the safe side.
5
Serve the quiche garnished with set aside herbs and a slice of lemon.