Paprika salmon quiche

Name: paprika salmon quiche
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 6 slice frozen puff pastry; 3 el traditional olive oil; 600 g frozen pepper strips; 1 dl semi skimmed milk; 6 medium sized egg; 200 g smoked salmon pieces; 87,5 g grated young cheese bag of 175 g; 15 g fresh dill

Hearty cake with puff pastry, paprika, salmon pieces, dill and cheese.

Ingredients

Kitchen Stuff

1 cake mold (Ø 24 cm)

Directions

Preheat the oven to 200 ° C. Place the slices of puff pastry side by side on the counter and allow to thaw.
Grease the baking tin. Heat the oil in a large frying pan. Fry the pepper for 5 minutes.
Cover the baking tin with slices of puff pastry. Press the edges together well. Beat the eggs with the milk and add salt and pepper to taste.
Stir in the peppers, salmon pieces and cheese. Cut the dill above it and mix. Fill the mold with the egg mixture.
Sprinkle the rest of the cheese over it. Place in the middle of the hot oven and simmer for approx. 30 minutes until golden brown.
Allow the quiche to cool slightly and cut into points.