AI: end result may differ
Ingredients
1
butter
.......................................................................
45g45g Cayenne pepper
.......................................................................
1 Tsp1 Tsp cornstarch
.......................................................................
1 Tsp1 Tsp cream
.......................................................................
1 Tsp1 Tsp egg
.......................................................................
22 endive
.......................................................................
¼
flour
.......................................................................
75g75g fresh dill
.......................................................................
To taste
garlic
.......................................................................
½ clove
ground nutmeg
.......................................................................
To taste
mustard
.......................................................................
6g6g onion
.......................................................................
¼
pepper
.......................................................................
To taste
salmon fillet
.......................................................................
100g100g salt
.......................................................................
To taste
swiss cheese
.......................................................................
50g50g water
.......................................................................
16ml16ml
Total calories
0 kcal
Carbs
0g
Proteins
0g
Fats
0g
Quiche with Endive and Salmon
1 hour 30 minutes
••Steps
Preheat the oven to 350 °F.
Combine the flour**, butter, a pinch of salt, cornstarch, and water in a large bowl. Use a food processor to mix until you have a smooth ball of dough.**
Wrap the dough in plastic wrap and let it rest for 30 minutes in the refrigerator.
Then roll out the dough thinly on a floured surface.
Grease a tart pan and line it with the shortcrust pastry, trimming off any excess dough from the edges.
Clean the endive, wash it well, and chop it coarsely.
Finely chop the onion and sauté it together with a finely chopped clove of garlic and the endive in a knob of butter over medium heat.
Season the endive with pepper, salt, and a pinch of nutmeg. Let most of the moisture evaporate, then spoon the endive into the tart pan.
In a separate bowl, whisk the eggs with a splash of cream. Season the mixture with pepper, salt, fresh dill, and a spoonful of mustard.
Cut the salmon into pieces and season it with pepper and salt.
Carefully pour the egg mixture over the endive in the tart pan.
Distribute the pieces of salmon over the top and sprinkle with grated Emmental cheese. Bake the quiche in the oven for about 1 hour.
Let the quiche cool slightly before slicing. Enjoy!
