Quiche with goat’s cheese and salmon

Preparation time: 45 minutes
Difficulty: 1 out of 3 stars
Serves 4
Fish-based recipe

equipment

• a large, round flan tin around 25 cm in diameter

ingredients

• 100 g raw milk goat’s cheese
• 1 sheet puff pastry
• 1-2 leeks
• 200 g smoked salmon
• 4 eggs
• 200 ml cream
• salt, pepper, nutmeg
• olive oil
• rocket

method

1. Preheat the oven to 175°C.
2. Cut the leeks into rings and fry for a few minutes in a little olive oil.
3. Season to taste with salt and pepper. Don’t use too much salt! The
   smoked salmon will make the quiche saltier.
4. Press the puff pastry into the tin and prick a few holes in it with a fork.
5. Distribute the leek over the puff pastry.
6. Cut the salmon into strips and sprinkle on top of the leek.
7. Beat together the eggs, cream, salt, pepper and nutmeg. Pour the
   mixture into the tin.
8. Crumble the goat’s cheese over the quiche.
9. Bake the quiche in the oven for 30 minutes at 175°C.
10. Serve with rocket.

regional products

• raw milk goat’s cheese from Kempense geitenkaas Polle