Puff Pastry Salmon Quiche

Ingredients

• 300 g puff pastry (frozen)
• 1 cup chickpeas for blind baking
• 100 g smoked salmon
• 2 shallots
• 30 g Butter
• 2 tbsp parsley
• 2 tbsp dill sprigs
• 250 ml Whipping Cream
• 3 eggs
• Salt
• freshly ground pepper
• Cayenne pepper

Instructions

1. 1.

   Let the puff pastry thaw side by side. Then stack and roll into a 30 cm diameter sheet. Line the bottom and rim of a cold, rinsed tart pan with it. Sprinkle chickpeas on top and blind bake in a preheated oven at 200°C for about 15 minutes. Remove the chickpeas.

2. 2.

   Slice smoked salmon into strips. Peel and dice shallots, then sauté in hot butter until translucent. Arrange herbs, salmon, and shallots over the pre-baked base.

3. 3.

   Whisk cream and eggs together. Season with salt, pepper, and cayenne pepper. Pour over the filling and bake for another 20–30 minutes.