Salmon quiche in wild garlic egg milk

Name: Salmon quiche in wild garlic egg milk
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 1 pack of (300 g) fresh quiche and tart dough (ready to bake, rolled out on baking paper; approx. 32 cm Ø); 1/4 collar Wild garlic; 1/2 bunch Spring onions; 250 g Schmand; 100 ml Milk; 3 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 300 g) small head broccoli; 250 g Salmon fillet without skin; 25 g sliced almonds; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

1 pack of (300 g) fresh quiche and tart dough (ready to bake, rolled out on baking paper; approx. 32 cm Ø)
1/4 collar Wild garlic
1/2 bunch Spring onions
250 g Schmand
100 ml Milk
3 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 300 g) small head broccoli
250 g Salmon fillet without skin
25 g sliced almonds
7-10 Tbsp Grease

Directions

1
Take the dough out of the refrigerator about 10-15 minutes before processing. Wash the wild garlic, shake dry and chop finely. Clean and wash spring onions and cut into rings. Mix sour cream, milk and eggs.
2
Stir in wild garlic and spring onion, season with salt and pepper.
3
Clean and wash the broccoli and cut it into florets. Cook in boiling salted water for 3-4 minutes. Pour carefully into a sieve and drain well. Roll out the dough and line a greased tart tin (26 cm Ø) with it.
4
Fold down the protruding edges and press on. Prick the base of the dough several times with a fork.
5
Wash the salmon, dab dry and cut into pieces. Spread the salmon and broccoli on the dough and pour over the wild garlic egg milk. Sprinkle with almonds. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
6
manufacturer) Bake for 25-30 minutes. Remove the quiche and let it cool down for about 5 minutes. Carefully remove from the mould and arrange on a plate.