Puff pastry quiche with fennel and smoked salmon

Ingredients for 1 servings:

• 1 package of puff pastry, from the refrigerated section
• 4 large eggs
• 250 g crème fraîche
• 2 tbsp flat-leaf parsley, chopped
• 4 bulb(s) of fennel, depending on size
• 300 g smoked salmon
• salt and pepper
• Fat, for the baking tray

Instructions

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

Unusual quiche

Place the puff pastry on a greased baking sheet and fold in the edges evenly. Preheat the oven to 200 degrees Celsius. Wash the fennel bulbs, cut into strips, and simmer gently in boiling water for about 5 minutes. During this time, whisk the eggs with the crème fraîche and stir in the parsley. Lightly season with salt (careful, smoked salmon is usually quite salty) and pepper to taste. Cut the smoked salmon into strips about 1 cm wide. Drain the fennel and spread it on the puff pastry. Add the salmon and pour the egg mixture over it. Bake at 200 degrees Celsius for about 45-55 minutes, depending on your oven. The quiche should be golden brown and well-baked.