Puff Pastry Quiche with Fennel and Smoked Salmon

by Editorial Staff

Summary

Prep Time	35 mins
Total Time	35 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

1 package puff pastry, from the refrigerated shelf
4 large egg (s)
250 g crème fraîche
2 tablespoon parsley, smooth, chopped
4 tuber / s fennel, depending on size
300 g salmon, smoked
salt and pepper
Fat, for the baking sheet

Puff Pastry Quiche with Fennel and Smoked Salmon

Instructions

Place the puff pastry on a greased baking sheet and cover the edges evenly. Preheat the oven to 200 degrees.
Wash the fennel bulbs, cut into strips and simmer gently in boiling water for about 5 minutes.
During this time, whisk the eggs with the crème fraiche and mix in the parsley. Salt lightly (be careful, the smoked salmon is usually quite salty) and pepper to taste. Cut the smoked salmon in about 1 cm. cut wide strips.
Drain the fennel and spread it on the puff pastry. Add the salmon and pour the egg mixture over it.
Bake at 200 degrees for about 45-55 minutes, depending on the oven. The quiche should be golden yellow and well baked.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.