Broccoli Quiche with Smoked Salmon
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g broccoli, frozen or fresh
- 200 g sour cream
- 2 medium egg (s)
- 2 teaspoons lemon juice
- 1 packet puff pastry or pizza dough, round, approx. 26 cm in diameter
- 200 g smoked salmon
- salt and pepper
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Preheat oven, electric stove 250 ° C, convection 200 ° C.
- Cook frozen broccoli in boiling salted water for about 5 minutes.
- Mix the sour cream and eggs and season with salt, pepper and lemon juice. Be careful with the salt, as the smoked salmon is usually already heavily salted.
- Unroll the dough and place in a quiche pan. Pull up the dough at the edge. Prick the pastry base several times. Spread the well-drained broccoli and the smoked salmon, cut once in the middle, on the dough. Spread the egg and sour cream sauce with a tablespoon.
- Bake the quiche in the oven for about 15-20 minutes until golden brown.
- I recommend a chilled rosé as a drink.
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