Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 packet puff pastry from the cooling shelf (roll, approx. 250 g)
- 75 g rocket
- 1 bunch herbs, mixed (dill, parsley, chives)
- 200 g smoked salmon or raw salmon fillet can be omitted
- 250 g ricotta
- 1 egg (s)
- 1 egg yolk
- 100 g whipped cream
- 50 g cheese (Grana Padano or Parmesan or Pecorino)
- 1 handful cherry tomato (s)
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Place the puff pastry in a non-greased quiche pan (28 - 30 cm, a cake pan is also possible), form an edge. Pierce the dough and bake in a preheated oven at 175 ° C for about 6 - 8 minutes.
- Wash the rocket and herbs and shake dry. Cut hard, long stalks from the rocket. Put some leaves aside. Roughly chop the rocket and cut the herbs into small pieces. Cut the salmon into cubes.
- Mix the ricotta with the egg, egg yolk and whipped cream. Season with salt, pepper and nutmeg and fold in the rocket, herbs and diced salmon.
- Spread the mixture on the base and sprinkle with grated hard cheese. Halve the cherry tomatoes and top the quiche with them. Bake for at least 30 minutes at 180 ° C (the height of the quiche is crucial), then sprinkle with the remaining rocket leaves. Serve warm.
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