Potato Salmon Quiche

Ingredients

• 400 g Potatoes
• 250 g broccoli florets (frozen)
• 100 g shredded Gouda cheese
• 250 g low-fat quark
• 100 g Sour cream
• 4 eggs
• 1 tsp Mustard
• 1 tbsp Lemon Juice
• Salt
• white pepper
• 150 g smoked salmon (chunked)
• 1 sprig rosemary
• 2 filo pastry sheets
• 1 tbsp butter (for the pan)

Instructions

1. 1.

   Wash, peel and cut potatoes into relatively large cubes. Cook in plenty of salted water for about 20-25 minutes. Thaw broccoli. Mix cheese with quark and sour cream, then stir in eggs and mustard. Season with lemon juice, salt and pepper. Cut salmon into cubes, strip rosemary from the stem and finely chop.

2. 2.

   Preheat oven to 200 °C (convection). Grease a baking dish with butter, line it with filo sheets, press excess dough inward along the edges, and spread vegetables and salmon on top. Sprinkle rosemary leaves over the mixture and cover everything with the quark blend. Bake in the preheated oven at 200 °C for about 30-40 minutes; serve hot.