John Myers
Ingredients for 4 servings:
- 200 g flour
- 100 g butter
- 1 egg(s)
- ½ tsp salt
- 2 large zucchini, sliced or cut into strips
- 2 clove(s) garlic, chopped
- ½ tbsp peppermint, dried or fresh
- ½ tbsp thyme, dried or fresh
- ½ tsp nutmeg, freshly grated
- salt and pepper
- 200 g salmon (smoked salmon)
- 2 eggs
- 1 cup sour cream
- salt and pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Prepare a shortcrust pastry from flour, butter, egg, and salt. Chill for half an hour. Then roll it out and line a greased quiche dish with a rim. Pierce the pastry several times with a fork. Briefly sauté the zucchini with oil, garlic, and spices in a wok (or pan) and season with salt and pepper. Cut the salmon into strips and fold in. Pour this mixture onto the quiche base. Make the topping from the eggs and sour cream and spread it over the quiche. Bake at 170°C for about 40 minutes. If you like, you can sprinkle the quiche with grated cheese shortly before the end of the baking time.
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