Wash and clean the peppers and cut into 1 cm cubes. Heat the olive oil in a pan and fry the peppers in it, just long enough for them to bite. Pepper and remove from heat.
Preheat the oven to 200 ° C fan oven.
Grease a quiche pan or a springform pan. Place the puff pastry in the mold and cut off the excess dough all around with a knife. The entire form must be lined with dough. Experience has shown that the dough is protruding on one side and missing on the other. Therefore, simply cut off large pieces of the cut dough and insert them where something is missing. Press the dough a little, especially in the places where you have pasted.
Pluck the salmon into larger pieces and place on the dough. Drain the polar sea prawns and layer them as well. Then put the pepper cubes on top.
Mix the crème fraîche with the eggs, cheese and mustard in a bowl until smooth. Season to taste with pepper and herbs of your choice. I didn`t add any salt to it because the smoked salmon gives off a lot of salt. Pour the crème fraîche and cheese mixture into the mold. Use the remaining puff pastry to decorate. Simply cut out small shapes or cut out with the cookie mold and place on top of the quiche.
Bake the quiche for about 30 minutes in the middle to the top of the oven. Check again and again that the surface is not getting too dark. If necessary, simply lower the sheet a bit. The quiche is ready when the surface is lightly browned but not burnt and the mixture is firm and no longer flabby. Remove from the oven, cut into pieces and serve.
We ate a mixed salad with it.
Tip:
Light products can also be used with cheese and crème fraîche.
Ingredients
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