Salmon and wild garlic quiche
Try our recipe for the simple salmon and wild garlic quiche now. With fresh wild garlic and heavenly delicious salmon, this quiche will become your favorite recipe.
INGREDIENTS
FOR THE SHORTCRUFF PASTRY
220 g flour
1 tsp salt
100 g butter
1 egg
a little butter for the mold
FOR THE FILLING
1 leek
1 medium-sized zucchini
1 tbsp butter
1 pinch of salt and pepper
300 g salmon
½ bunch of wild garlic
300 g cream
200 g sour cream
100 g cheese
3 eggs
1 tbsp starch
1 tsp salt
PREPARATION
Step 1
Mix the flour with the salt. Add the butter in pieces, egg and 2-3 tbsp water. Knead everything into a smooth dough and wrap in foil and chill for at least 15 minutes.
Step 2
In the meantime, wash the leek and cut into thin rings. Quarter the zucchini lengthways and cut into small cubes. Heat the butter in a pan. Sauté the leek for approx. 5 minutes. Add the zucchini and sauté for a further 2 minutes. Season with salt and pepper. Cut the salmon into pieces and add. Wash the wild garlic and chop finely. Mix the cream with the sour cream, cheese, eggs, starch and salt. Add the wild garlic.
Step 3
Preheat the oven to 180 degrees (fan oven 160 degrees). Grease the quiche dish (Ø 28cm) well. Line the dish completely with shortcrust pastry. Prick the base a few times with a fork. Put the vegetable-salmon mixture into the dish and smooth it out. Pour the wild garlic cream over it and bake for about 35 minutes. Best served warm.
