Salmon quiche

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Sieve the flour into a bowl. Cut butter into small pieces and add. Rub into the flour with your fingertips until the mixture takes on the structure of bread crumbs. Wash herbs, shake dry, pluck leaves from the stalks and chop finely. Cut chives into small rolls. Separate 1 egg. Add mustard and herbs to the flour mixture and knead. Press a hollow in the middle, add egg yolk, 1 pinch of salt and 2 tablespoons of water. Knead to a smooth dough. Cover the dough and let it rest in the fridge for about 15 minutes. Grease a quiche mould (22 cm Ø) and dust with flour. Roll out the dough into a circle (approx. 25 cm Ø), line the mould with it and press down gently. Chill for about 30 minutes.

2. 2

   Prick the pastry base several times with a fork, cover with baking paper and weight down completely with dried peas for blind baking. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes. Remove baking paper and dry peas and bake for another 10 minutes. Take out and brush with a little egg white

3. 3

   Meanwhile wash the asparagus and cut off the woody ends. Cut broccoli into florets from the stalk, wash and drain. Blanch the asparagus and broccoli in boiling salted water for about 3 minutes. Pour into a sieve and rinse with cold water

4. 4

   Wash the salmon, dab dry and cut into strips. Mix 4 eggs and milk. Season with salt, pepper and nutmeg. Spread the salmon, broccoli and asparagus on the quiche and pour the egg milk over them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 40 minutes. Serve hot or cold

Nutrition Facts

KCAL
420 kcal

CARBS
25 g

FATS
27 g

PROTEINS
21 g