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Zucchini quiche with smoked salmon

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Ingredients for 6 servings:

  • 1 pkt. Puff pastry, refrigerated
  • Pulses, for blind baking
  • 600 g zucchini
  • 150 g smoked salmon, sliced
  • ½ bunch dill, chopped
  • 4 small eggs
  • 250 g sour cream
  • 2 tsp horseradish, adjar
  • 1 tbsp lemon juice
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the dough, paper-side up, in a 28 cm pan and press the edges down. Cover with pulses and bake for 10 minutes at 200 degrees Celsius on the second rack from the bottom. Cut the zucchini into diagonal slices and the salmon into wide strips. Mix the dill with the eggs, sour cream, horseradish, lemon juice, salt, and pepper. Remove the paper and pulses. Spread the zucchini and salmon on the base and pour the egg mixture over it. Bake for another 45 minutes at the same temperature.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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