Crispy dough, nice and fresh broccoli and great smoked salmon. Better is almost impossible.
Preparation time 20 minutes .. Baking 25-30 minutes
INGREDIENTS .. 4-6 pers
- 1 sheet (230 g) of puff pastry
- of gluten-free puff pastry
- 200 g smoked salmon
- 2 tbsp cottage cheese
- 1 broccoli, cut into florets
- 1 sour cream
- 1 little egg
- peper en zout
Remove the florets of broccoli and make sure they are divided into small pieces. Put them as a pan of salted water and let boil. Make sure you do not broccoli is cooked too flat. Drain and let cool slightly.
Preheat your oven to 180°C.
Line the baking pan with the pastry. Coat the bottom of the dough with Philadelfia cheese. Divide the broccoli and smoked salmon over the cheese. Sprinkle now tablespoon pink pepper. Sprinkle with the grated Gruyère cheese. Mix the cream with the eggs, season with salt and pepper and pour the mixture over the quiche now. Put it in the oven and bake for about 25-30 minutes.
Submit your quiche with a fresh cucumber or carrot salad and enjoy.