John Myers
Salmon and Potato Quiche
The perfect salmon and potato quiche recipe with a picture and simple step-by-step instructions.
- 800 g Waxy potatoes
- 300 g Smoked salmon
- 4 piece Spring onions fresh
- 2 tablespoon Chopped dill
- 4 Eggs
- 200 g Creme fraiche Cheese
- Salt and pepper
- Wash the potatoes and boil them in salted water for about 20 minutes, drain, allow to evaporate, peel and cut into slices. Cut the spring onion into fine rings – cut the salmon into small pieces. Preheat the oven to 180 ° – circulating air to approx. 160 °
- Grease a baking dish and line the base with half of the potatoes. Spread half of the salmon, spring onions and dill on top. Place the rest of the potatoes on top and season with salt and pepper. Now spread the rest of the salmon, spring onion and dill on top.
- Mix the eggs and crème fraîche, season with salt and pepper and distribute everything over the mixture. Now in the oven for about 45 minutes – possibly later cover with aluminum foil.
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