Salmon Courgette Quiche

Name: Salmon Courgette Quiche
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 3 discs (à 112,5 g) deep-frozen puff pastry; 3 (approx. 600 g) Courgette; 1 medium onion; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 500 g Salmon fillet; 1 TABLESPOON Lemon juice; 50 g medieval Gouda cheese; 4 Eggs (size M); 250 g Schmand; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Dill

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

3 discs (à 112,5 g) deep-frozen puff pastry
3 (approx. 600 g) Courgette
1 medium onion
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
500 g Salmon fillet
1 TABLESPOON Lemon juice
50 g medieval Gouda cheese
4 Eggs (size M)
250 g Schmand
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Dill

Directions

1
Defrost the puff pastry. Clean, wash and slice the zucchini. Peel and finely chop the onion. Heat oil in a large frying pan. Add the zucchini and fry well.
2
Add the onion and fry briefly. Season with salt and pepper and let it cool down a bit. Rinse salmon, dab dry and cut into cubes. Sprinkle with lemon juice. Grate cheese finely. Mix eggs and sour cream.
3
Season with salt and pepper. Place the puff pastry slices on top of each other and roll out round (approx. 32 cm Ø). Line a quiche tin (approx. 26 cm Ø) with the dough, press up at the edge so that it protrudes approx. 1 cm over the edge.
4
Prick the pastry base several times with a fork and let it rest for about 10 minutes. Sprinkle the dough with breadcrumbs. Spread zucchini and salmon on top. Pour the souring mixture over it. Sprinkle with cheese. Bake in the preheated oven on the lower rack (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes.
5
Possibly garnish with dill.