Quiche with salmon and broccoli

Quiche with salmon and broccoli

Total: 1 hr 5 Min. | Active: 35 Min.
Nutritional value / people: 724 kcal
, Fat: 52 g
, Carbohydrate: 32 g
, Protein: 28 g

Ingredients

4 people

Hint:

The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Base

1 pastry dough, rolled into a circle
50g grated Sbrinz

Filling

350g broccoli, cut into florets
salted water, boiling
250g salmon fillets without skin, cut into approx. 1 cm strips

Sauce

2 eggs, beaten
1dl white wine
2dl full cream
a little nutmeg
½tsp salt
a little pepper
2tbsp dill, finely chopped
30g grated Sbrinz
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How it's done

Base

Place the dough in a quiche tin (approx. 28 cm in diameter) lined with baking paper, prick firmly, scatter the Sbrinz cheese over the top.

Filling

Cook the broccoli in salted water for approx. 3 mins., drain, rinse with cold water, dry with kitchen paper. Spread the broccoli and salmon over the pastry base.

Sauce

Whisk together the eggs, wine and cream, season, stir in the dill. Pour the sauce over the filling, sprinkle the grated cheese over the top.

To bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 220°C.

Serve the quiche lukewarm.

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