Salmon Broccoli Quiche

Name: Salmon Broccoli Quiche
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 500 g Broccoli; 7-10 Tbsp Salt; 1 package (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 500–600 g Salmon fillet without skin; 7-10 Tbsp Pepper; 1 untreated lemon; 150 g Fresh cream; 2 Eggs (size M); 1 Garlic clove; 16 (approx. 340 g) raw shrimps, without head in shell; 2 TABLESPOONS Oil; 7-10 Tbsp Fat and flour

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

500 g Broccoli
7-10 Tbsp Salt
1 package (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
500–600 g Salmon fillet without skin
7-10 Tbsp Pepper
1 untreated lemon
150 g Fresh cream
2 Eggs (size M)
1 Garlic clove
16 (approx. 340 g) raw shrimps, without head in shell
2 TABLESPOONS Oil
7-10 Tbsp Fat and flour

Directions

1
Clean, wash and cut the broccoli into florets. Cook broccoli in boiling salted water for 4-5 minutes. Drain the florets on a sieve and let them cool
2
Remove the puff pastry from the refrigerator approx. 10 minutes before use, depending on the package instructions. Wash the salmon fillet, dab dry and cut into cubes of approx. 3 cm. Season with salt and pepper. Wash lemon thoroughly, rub dry and finely grate half of the peel. Halve the lemon and squeeze 1 half. Mix crème fraîche, eggs, lemon peel, 1 tablespoon lemon juice, a little salt and pepper
3
Grease a quiche mould (26 cm Ø) and dust with flour. Unroll the dough and cut a 7-8 cm wide strip from one short side. Line the mould with the two pieces of dough. Moisten the seam with cold water and press together well. Spread salmon and broccoli on the dough and pour the lemon cream fraiche over it. Bake in the preheated oven, lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes
4
Peel and finely chop the garlic. Wash the shrimps, peel them down to the tail fin and remove the intestines. Heat the oil in a pan and fry the prawns for 3-4 minutes while turning. Add the garlic about 1 minute before the end of the frying time. Season with salt and pepper. Serve the prawns with the salmon-broccoli quiche. Green salad tastes good with it
5
Waiting time approx. 10 minutes