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Jennifer Christensen
Quiche with beet, salmon and monchou
Monchou, salmon and beet in a quiche of puff pastry.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Grease the quiche mold and cover with the slices of dough. Prick holes in the soil with a fork.
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Cut the salad onion into thin rings. Divide 2/3 of them together with the beetroot over the bottom of the quiche form.
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Cut the salmon into pieces. Distribute over the beetroot.
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Beat the eggs with a whisk and mix with the cream cheese. Season with pepper and salt. Pour the mixture into the quiche form.
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Fry the quiche in the middle of the oven for about 45 minutes and until tender. Cover with aluminum foil if the quiche becomes too dark.
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Sprinkle before serving with the rest of the salad onion and the capers.
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Nutrition
595Calories
Sodium25% DV605mg
Fat63% DV41g
Protein56% DV28g
Carbs9% DV26g
Fiber16% DV4g
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