Salmon quiche
easy
90 mins
90 mins
Ingredients
- 1 pack of (270 g) fresh puff pastry for pastry or strudel; rolled out on baking paper ready to bake (approx. 42 x 24 cm)
- 2 Onions
- 2 Garlic cloves
- 1 kg Leeks (leek)
- 2 TABLESPOONS Oil
- 200 ml Vegetable broth
- 200 g Schmand
- 3 Eggs (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1 Protein (size M)
- 2 TABLESPOONS Breadcrumbs
- 300 g smoked salmon in slices
- 7-10 Tbsp Aluminium foil
Directions
- 1
Take the puff pastry out of the fridge and let it rest for 5-10 minutes. Peel onions and garlic and dice finely. Clean and wash the leek and cut into fine rings. Heat the oil in a pot and sauté the onions and garlic.
- 2
Add the leek and sauté briefly. Deglaze with stock, cover and simmer for about 7 minutes. In the meantime mix sour cream and 3 eggs, season with salt, pepper and nutmeg. Pour leek into a sieve, drain very well.
- 3
Lightly beat the egg white with a fork. Unroll the puff pastry, cut off 34 cm of puff pastry and baking paper, place on the bottom of a tart pan (28 cm Ø, with lift-off base), leaving the rim on two sides at the same height and press down lightly.
- 4
Brush the long sides of the puff pastry with egg white. Cut the rest of the puff pastry in half lengthwise, remove from the baking paper. Place the baking parchment on the free edges of the springform pan. Press the puff pastry strips firmly against the egg white coated dough.
- 5
Sprinkle the bottom with breadcrumbs. Add leek and salmon. Pour egg custard over it. Bake in the preheated oven on the lower shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes.
- 6
After 35-40 minutes of baking time, cover the quiche with aluminium foil. Remove from the oven, cut open and arrange.
Nutrition Facts
250 kcal
13 g
17 g
10 g
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