for 4 person

Base

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

Filling

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

Sauce

2	egg, beaten
1 dl	white wine
2 dl	full cream
a little	nutmeg
½ tsp	salt
a little	pepper
2 tbsp	dill, finely chopped
30 g	grated Sbrinz

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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