Salmon Quiche À La Koelkast
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 point puff pastry, round, from the refrigerated shelf
- 200 g oat cream cheese
- 1 teaspoon horseradish
- 200 g smoked salmon
- 100 g crabs
- 125 g cream
- 2 egg (s)
- salt and pepper
- dill
Print Recipe
Pin Recipe Instructions
- Line a quiche form with the puff pastry (either line the form with the supplied baking paper or grease it).
- Mix the goat cream cheese with horseradish and spread it evenly over the puff pastry base. Spread the smoked salmon on top in loose loops. Scatter the crabs in between. Mix the cream and eggs, season to taste and mix in the chopped dill. Pour the cream mixture evenly onto the dough and bake the quiche in the preheated oven at 250 ° C for about 30 minutes.
- Tip: As an alternative to goat cream cheese, you can also prepare the quiche with a horseradish cream cheese or a herbal cream cheese, but then use the softer types (e.g. Bresso). Instead of dill, you can also use basil.
- The quiche becomes firmer if you stir a small tablespoon of flour into the egg cream.
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