Quiche with beet, salmon and monchou

Name: quiche with beet, salmon and monchou
Cook time: 15 min
Total time: 60 min
Yield: 4
Ingredients: 5 slice frozen puff pastry thawed; 1 bunch salad outing; 400 g grated beetroot; 250 g salmon fillet; 4 medium sized egg; 200 g fresh cream cheese; 1 el capers

Monchou, salmon and beet in a quiche of puff pastry.

Ingredients

Kitchen Stuff

1 quiche mold (Ø 24 cm)
1 aluminium foil

Directions

Preheat the oven to 180 ° C.
Grease the quiche mold and cover with the slices of dough. Prick holes in the soil with a fork.
Cut the salad onion into thin rings. Divide 2/3 of them together with the beetroot over the bottom of the quiche form.
Cut the salmon into pieces. Distribute over the beetroot.
Beat the eggs with a whisk and mix with the cream cheese. Season with pepper and salt. Pour the mixture into the quiche form.
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.
Sprinkle before serving with the rest of the salad onion and the capers.