Salmon and Herb Quiche
- 250 g Salmon fillet (fresh or frozen) span>
- 100 g Lean quark
- 3 EL Oil
- 1 Egg yolk + 3 eggs span>
- 4 tablespoons + 100 ml milk
- Salt and pepper
- Sugar
-
200 g + some dark wheat flour (Type 1050) span> - 2 TL span> Baking powder
- 100 span> 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 li>
- 15 g protein
- 12 g fat
- 21 g carbohydrates
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