Salmon and herbs quiche

Name: Salmon and herbs quiche
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 250 g Salmon fillet (fresh or frozen); 100 g Low-fat curd; 3 TABLESPOONS Oil; 1 Egg yolk + 3 eggs; 4 TABLESPOONS + 100 ml milk; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 200 g + some dark wheat flour (Type 1050); 2 TEASPOONS Baking Powder; 100 g cherry tomatoes; 150 g Sweet peas; 1 collar Dill; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

250 g Salmon fillet (fresh or frozen)
100 g Low-fat curd
3 TABLESPOONS Oil
1 Egg yolk + 3 eggs
4 TABLESPOONS + 100 ml milk
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
200 g + some dark wheat flour (Type 1050)
2 TEASPOONS Baking Powder
100 g cherry tomatoes
150 g Sweet peas
1 collar Dill
7-10 Tbsp Grease

Directions

1
Defrost frozen salmon. Mix quark, oil, 1 egg yolk, 4 tablespoons milk, 1/2 teaspoon salt and 1 pinch sugar. Mix 200 g flour and baking powder. Stir in half, knead in the rest with the dough hooks of the hand mixer.
2
Wash and halve the tomatoes. Clean, wash and cut the sugar snap peas into pieces. Wash salmon, dab dry and dice. Wash dill and chop finely. Whisk with 3 eggs and 1/8 l milk.
3
Season with salt and pepper.
4
Grease a tart mould (24 cm Ø). Roll out the dough onto some flour (approx. 28 cm Ø) and press it into the tin. Spread salmon and vegetables on top. Pour egg milk over it. Bake in a preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: see
5
oven manufacturer) on the lower rack for 30-40 minutes until golden brown.