Conny's Quiche

Ingredients for 1 servings:

• 400 g potatoes
• 450 g puff pastry
• 1 tbsp flour
• Fat, for the shape
• 400 g zucchini
• 150 g smoked salmon
• 1 bunch of dill
• 4 eggs
• 250 g sour cream
• 1 tsp horseradish, vegetable or cream from the jar
• 1 tbsp lemon juice
• salt and pepper
• Pulses, for blind baking

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cook the potatoes in their jacket potatoes, drain, peel, let cool slightly, and cut into thin strips. Thaw the puff pastry. Layer the puff pastry sheets on top of each other, roll out on a floured surface to a round shape (approx. 32 cm), and place in a greased quiche dish, pressing the edges down. Line the dough with baking paper, cover with pulses for blind baking, and bake in a preheated oven at 180°C for approx. 10 minutes. Slice the zucchini diagonally, cut the smoked salmon into wide strips, and finely chop the dill. Mix the eggs, sour cream, horseradish, lemon juice, and dill together; season with salt and pepper. Remove the baking paper and pulses from the pastry base. Layer the zucchini and potato slices, and salmon. Spread the egg and sour cream mixture over the top. Bake the quiche in the oven for approx. 45 minutes. Apple cider goes very well with it!