Salmon and Herb Quiche

For 8 pieces
  • 250 g Salmon fillet (fresh or frozen)
  • 100 g Lean quark
  • 3 EL Oil
  • 1 Egg yolk + 3 eggs
  • 4 tablespoons + 100 ml milk
  • Salt and pepper
  • Sugar
  • 200 g + some dark wheat flour (Type 1050)
  • 2 TL Baking powder
  • 100 g Cherry tomatoes
  • 150 g Sugar snaps
  • 1 Bund Dill
  • fat
30 minutes
easy
1.
Thaw frozen salmon. Mix the quark, oil, 1 egg yolk, 4 tablespoons milk, 1/2 teaspoon salt and a pinch of sugar. Mix 200 g flour and baking powder. Stir in half, knead in the rest with the dough hook of the hand mixer.
2.
Wash tomatoes and cut in half. Clean, wash and put in the sugar snap peasCutting pieces. Wash salmon, pat dry and dice. Wash and finely chop the dill. Whisk with 3 eggs and 1/8 l milk.
3.
Season with salt and pepper.
4.
Grease a tart pan (24 cm Ø). Roll out the dough in a round shape (approx. 28 cm Ø) on a little flour and press into the mold. Spread the salmon and vegetables on top. Pour egg milk over it. Bake in the preheated oven (electric oven: 200 ° C / convection: 175 ° C / gas: see
5.
stove manufacturer) on the lower rack for 30–40 minutes until golden brown .
1 piece approx:
  • 260 kcal
  • 15 g protein
  • 12 g fat
  • 21 g carbohydrates

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