Quiche with Salmon and Pears
Quiche with salmon and pears is a recipe featuring fresh ingredients from the quiche category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g puff pastry (frozen)
- 2 Spring Onions
- 500 g salmon fillet (ready to cook, skinless)
- 3 eggs
- 200 g Sour Cream
- 100 ml whipping cream (at least 30% fat)
- Salt
- pepper (ground)
- nutmeg
- 2 ripe pears
- butter (for the pan)
- flour (for the work surface)
Instructions
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1.
Let the puff pastry thaw. Preheat the oven to 180°C fan-forced. Wash and trim the spring onions, slicing them into thin rings. Rinse the salmon, pat dry, and cut into bite-sized pieces. Beat the eggs with sour cream and whipping cream, seasoning with salt, pepper, and nutmeg.
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2.
Wash the pears, quarter them, remove seeds, dice half into small cubes and slice the other half thinly. Butter a quiche tin, roll out the puff pastry on a floured surface to fit the tin, and line the tin. Prick the base several times with a fork and spread the egg mixture over it.
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3.
Arrange the salmon pieces and pear slices fan‑like on top, gently pressing them into the custard. Distribute spring onion rings and pear cubes in the gaps, lightly pressing them in as well. Bake in the preheated oven for 30–35 minutes until golden brown. Remove and serve immediately.
