Summary

Ingredients

• 400 g potato (s)
• 450 g puff pastry
• 1 tablespoon flour
• Fat, for the shape
• 400 g zucchini
• 150 g salmon, smoked
• 1 bunch dill
• 4 egg (s)
• 250 g sour cream
• 1 teaspoon horseradish, vegetables or cream from the jar
• 1 tablespoon lemon juice
• salt and pepper
• Legumes, for blind baking

Print Recipe Pin Recipe

Instructions

1. Cook the potatoes as jacket potatoes, drain, peel, allow to cool a little and cut into narrow strips.
2. Thaw the puff pastry. Lay the puff pastry sheets on top of each other, roll them out on a floured work surface in a round shape (approx. 32 cm) in a greased quich pan, press the edges on. Line the dough with baking paper, cover with legumes for blind baking and prebake for approx. 10 minutes in an oven heated to 180 degrees.
3. Slice the zucchini diagonally, cut the smoked salmon into wide strips, finely chop the dill. Mix the eggs, sour cream, horseradish, lemon juice and dill, season with salt and pepper. Remove the parchment paper with pulses from the base of the dough. Layer in the zucchini, potato slices and salmon. Spread the egg and sour cream mixture over the top. Bake the quiche in the oven for about 45 minutes.
4. Apple cider tastes very good with it!