Salmon Quiche
By chef Leonhard Wenzel
Quiche with delicate salmon and a creamy filling. Great for a festive brunch or a light dinner.
- 30 min
- total
- Medium
- level
5 min prep · 25 min cook
What you will need
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Salmon 50 g -
Eggs 1 pcs -
Puff pastry 0.25 pcs -
Double Cream 50 ml
-
Leek 0.25 pcs -
Butter 0.25 tbsp -
Dill 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all ingredients in advance so cooking goes smoothly 🐟✨
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Slice the leek. Cut the leek into thin strips and rinse well in water
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Chop the dill. Finely chop the dill
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Cut the salmon. Cut the salmon into smaller cubes
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Sweat the leek. Sweat the leek in butter or oil over medium heat for about 4-5 minutes until softened, season with salt and pepper
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Mix the cream with the eggs. Mix the cream with the eggs, season with salt and pepper, and stir together
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Roll out the dough and add the ingredients. Roll out the dough into the baking dish and arrange the prepared ingredients on top
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Bake the pie. Pour over the egg mixture and bake in the oven at 200 C for about 20 minutes
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Serve. Remove from the oven, cut, and serve 🐟✨
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