Quiches with Salmon and Prawns
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g salmon fillet (s), finely diced
- 250 g shrimp (s)
- 6 spring onion (s), sliced (with green)
- salt
- pepper
- 3 slices puff pastry, frozen
- 125 g cream
- 2 egg (s)
- Nutmeg, grated
- Fat, for the shape
- Breadcrumbs
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C; Grease a 12-well muffin pan and sprinkle lightly with breadcrumbs.
- Thaw puff pastry, roll out on a lightly floured surface to a large plate (approx. 35x45cm), with e.g., Cut out tartlet molds 12 roundels and press them a little into the molds to create a hollow. Prick the dough several times with a fork.
- Mix the diced salmon, prawns and spring onions, season with salt and pepper, fill into the hollows.
- Whisk the eggs with the cream, mix in the salt, pepper and nutmeg, pour the egg cream over the fish mixture, bake in the oven on the lowest rack for 45 minutes.
- Carefully remove from the mold and serve as a starter for 12 people on a salad or as a main course for 4 people with a green salad.
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