Salmon quiche à la Koelkast

Ingredients for 6 servings:

• 1 pkt. Puff pastry, round, from the refrigerated section
• 200 g goat’s cheese
• 1 tsp horseradish
• 200 g smoked salmon
• 100 g crab
• 125 g cream
• 2 eggs
• salt and pepper
• dill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Line a quiche dish with the puff pastry (either line the dish with the provided baking paper or grease it beforehand). Mix the goat’s cheese with horseradish and spread it evenly over the puff pastry base. Arrange the smoked salmon in loose ribbons on top. Scatter the crab between the slices. Mix the cream and eggs, season to taste, and stir in the chopped dill. Pour the cream mixture evenly over the topped pastry and bake the quiche in a preheated oven at 250°C (top/bottom heat) for about 30 minutes. Tip: As an alternative to goat’s cheese, you can also make the quiche with horseradish cream cheese or herb cream cheese, but then use the softer varieties (e.g., Bresso). You can also use basil instead of dill. The quiche will be firmer if you stir a scant tablespoon of flour into the egg cream.