Salmon quiche with dill and shrimps

Name: salmon quiche with dill and shrimps
Cook time: 20 min
Total time: 80 min
Yield: 8
Cuisine: French
Ingredients: 300 g fresh salmon fillet; 6 bunch onion; 15 g fresh dill; 300 g frozen raw peeled shrimps thawed; 270 g frozen puff pastry; 1 el coarse Zaanse mustard; 125 g crème fraiche light; 3 medium sized egg; 100 g goat cheese blanc 50

Hearty cake of salmon, shrimp, goat cheese and dill.

Ingredients

Kitchen Stuff

1 quiche mold with loose bottom (Ø 28 cm)

Directions

Preheat the oven to 180 ° C.
Cut the salmon into cubes of 1 x 1 cm. Cut the spring onion into rings. Leave a few sprigs of dill as a garnish and cut the rest fine.
Mix the spring onion and dill with the shrimp and salmon. Season with pepper and salt.
Line the quiche mold with the puff pastry and spread the fish filling over it.
Beat the mustard, crème fraiche and eggs and spread evenly over the filling.
Crumble the cheese over the filling and bake in the middle of the oven for about 45 minutes until it is golden brown and done.
Cover with aluminum foil if the quiche becomes too dark.
Remove the quiche from the oven and let cool for 15 minutes on a rack. Remove the shape and garnish with the rest of the dill.