Salmon and herbs quiche

Name: Salmon and herbs quiche
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 7-10 Tbsp some + 100 g cold butter; 7-10 Tbsp some + 200 g flour; 4 Eggs (Gr. M); 7-10 Tbsp salt, pepper; 1 collar Dill and parsley; 500 g Salmon fillet (with MSC seal); 2 TEASPOONS Dijon mustard; 150 g Fresh cream; 150 g Raclette cheese in slices

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

7-10 Tbsp some + 100 g cold butter
7-10 Tbsp some + 200 g flour
4 Eggs (Gr. M)
7-10 Tbsp salt, pepper
1 collar Dill and parsley
500 g Salmon fillet (with MSC seal)
2 TEASPOONS Dijon mustard
150 g Fresh cream
150 g Raclette cheese in slices

Directions

1
Grease a quiche mould (26 cm Ø) and dust with flour. For the short pastry, knead 100 g butter in pieces, 1 egg, 200 g flour and approx. 1⁄2 TL salt first with the dough hooks of the mixer and then with your hands to a smooth dough.
2
Roll out on some flour round (approx. 30 cm Ø). Line the mould with the dough, possibly placing the excess dough on the edge of the mould. Prick it more often with a fork. Chill for about 30 minutes.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash herbs and shake dry. Pluck the dill flags and chop finely, chop parsley. Rinse salmon, dab dry and cut into bite-sized cubes.
4
Mix mustard, 3 eggs and crème fraiche. Stir in the herbs. Season with salt and pepper.
5
Pre-bake the dough in the oven for about 15 minutes. Then spread the salmon and herb-egg cream on the shortcrust pastry base. Spread the cheese on top. Bake on the lowest shelf at the same temperature for about 40 minutes.
6
Take out, let it cool down.