Herb Salmon Quiche

Ingredients for 6 servings:

• 1 pack of puff pastry, ready-made
• Lentils, for blind baking
• 200 g smoked salmon
• 1 onion(s)
• 30 g butter
• 4 tbsp herbs, spring herbs, finely chopped
• 1 cup of cream
• 3 eggs
• salt and pepper
• 2 cl vermouth (Noilly Prat)
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat oven to 200°C. Either roll out the puff pastry or place it in a cold, rinsed tart or springform pan (28 cm diameter) after rolling it out. Cut a circle of baking paper to the size of the pan, place it on the puff pastry, and cover with the lentils (= blind bake). Bake for approx. 15 minutes. Remove the lentils and baking paper. Dice the smoked salmon. Sauté the diced onion in butter until translucent. Spread the herbs, salmon, and diced onion over the puff pastry. Whisk together the cream and egg. Season to taste with salt, pepper, Noilly Prat (if none is available, I use dry sherry), and cayenne pepper. Pour over the topping and bake for 20 to 30 minutes.