Vegetable puff pastry quiche with salmon

Ingredients for 4 servings:

• 250 g puff pastry, frozen
• 3 eggs
• 1 bottle of Cremefine for cooking, or similar.
• 500 g frozen mixed vegetables of your choice
• 250 g salmon, frozen
• salt and pepper
• nutmeg
• 1 tsp mustard
• 1 small onion(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Fast and tasty

First, thaw the frozen puff pastry, frozen salmon, and frozen vegetables (I used a mix of carrots, broccoli, and beans) (for salmon and vegetables, thawed is sufficient). This step is unnecessary if you’re using fresh ingredients. Roll out the puff pastry to the size of the 28 cm diameter, greased tart or springform pan and place it in the pan, trimming off any excess. Prick the pastry base several times with a fork. For the topping, peel the onion, finely dice it, and fry it in a pan until translucent. Whisk together the Cremefine, eggs, and mustard and season with salt and pepper. Cut the salmon into small pieces. Spread the vegetables and salmon on the puff pastry and pour the egg mixture over it. Place the pan on the oven rack in the preheated oven and bake the tart at 200°C for about 40 minutes. Use your own oven’s experience to determine the best baking time. Tip: You can also mix 1 bunch of chives, cut into rolls, into the vegetables.