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Salmon quiche with fennel and herbs
 
 
6 ServingsPTM40 min

Salmon quiche with fennel and herbs


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Directions

  1. Cook the potatoes with salt in 15 minutes until done. Drain them, put them back in the pan and puree them into a smooth mixture. Allow the puree to cool.
  2. Put the flour and curry powder in a bowl. Rub the butter through until a crumbly mixture is formed. Using a moist hand, knead the mashed potatoes and the egg into a dough ball. If necessary, add 2 teaspoons of cold water while kneading.
  3. Grease the quiche form. Roll out the dough on a floured sheet to a circle of 30 cm and put it in the baking tin. Cut the dough edges and put the mold with the dough covered in the refrigerator for 1 hour.
  4. Preheat the oven to 200 ° C. Prick the dough floor here and there with a fork. Divide the fennel, salmon and smoked salmon over the dough base. Sprinkle 1 tablespoon of dill over.
  5. Beat the eggs with cooking cream, chives and pepper. Pour this mixture over the filling.
  6. Bake the quiche until golden brown and cooked in 40-45 minutes. Sprinkle it before serving with the rest of the dill.
  7. Delicious with a tomato cucumber salad.

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Nutrition

590Calories
Sodium0% DV0g
Fat52% DV34g
Protein70% DV35g
Carbs11% DV34g
Fiber0% DV0g

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