Salmon Quiche
Main course - 2 portions
15 m 20 minutes convection oven
150 g salmon fillet, cut into small cubes
1/2
tablespoon lemon juice
Freshly ground black pepper
100 g flour
50 g cold butter, in cubes
2 eggs + 1 egg yolk
3 tablespoons whipping cream
1/2
tablespoon (tarragon) mustard
1 green onion, sliced into 1 cm pieces
Small, low quiche pan, approx. 15 cm diameter, buttered
1.
Preheat the convection oven to 392
°F
. Mix the salmon pieces with the
lemon juice and salt and pepper to taste. Allow the salmon to rest.
2.
In a bowl, mix the flour with the butter, egg yolk and
1/2
–
1 tablespoon
cold water and knead into a smooth ball.
3.
On a floured work surface, roll out the dough to an 18 cm round.
4.
Put the dough round in the quiche pan and press firmly along the edges.
Trim the dough closely along the edge of the pan or allow the dough to
stick out roughly over the edges of the pan.
5.
Beat the eggs lightly with the cream and mustard and add salt and
pepper to taste. Pour this mixture into the quiche pan and then lay the
pieces of salmon in the pan. Distribute the green onion evenly over the
contents of the quiche pan.
6.
Place the quiche pan onto the rack and put them into the convection
oven. Set the timer to 20 minutes and bake the quiche until golden
brown and done.
