Kale quiche with salmon

Ingredients for 4 servings:

• 500 g kale (frozen), thawed
• 250 g salmon (frozen or fresh)
• 50 g pine nuts
• 100 g Parmesan, sliced
• 75 g apricot(s), dried
• 1 package of puff pastry (frozen)
• 400 ml cream
• 3 eggs
• salt and pepper
• Fat for the mold

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Pork-free alternative for kale fans

Thaw the salmon and puff pastry. Briefly toast the pine nuts in a non-stick pan without fat. Dice the apricots and soak them in water for 15 minutes. Dice the salmon. Mix the thawed kale, salmon, pine nuts, and apricots with the Parmesan cheese. Season to taste with salt and pepper. Grease a baking dish and line it with the puff pastry. The edges of the puff pastry should overhang slightly. Then whisk together the cream and eggs and season to taste with salt and pepper. First, spread the kale mixture evenly over the puff pastry. Then pour the cream and egg mixture over the top. Bake everything in a preheated oven at 180°C (top/bottom heat).