Summary

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

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Instructions

1. Place the puff pastry on a greased baking sheet and cover the edges evenly. Preheat the oven to 200 degrees.
2. Wash the fennel bulbs, cut into strips and simmer gently in boiling water for about 5 minutes.
3. 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.
4. Drain the fennel and spread it on the puff pastry. Add the salmon and pour the egg mixture over it.
5. Bake at 200 degrees for about 45-55 minutes, depending on the oven. The quiche should be golden yellow and well baked.