
Allergens
Salmon Quiche with Cucumber Salad
This salmon quiche is a hit with children. The combination of smoked and steamed salmon fillet gives this tart a subtle and gentle flavour. I serve it with a crunchy and refreshing cucumber salad.
Salmon Quiche with Cucumber Salad
Smoked salmon, fresh salmon fillet, cucumber, lemon, fresh chives, dill and parsley, pasteurised free-range egg, crème fraîche, cream cheese, puff pastry, Dijon mustard, extra virgin olive oil, rice vinegar, pepper and salt.
Allergens: ei, gluten, koemelk, lactose, mosterd, sulfiet, vis.
Microwave
Heat the salmon quiche uncovered on the baking paper for 2 minutes (1 person) to 3-5 minutes (2 or more persons). Serve with the cucumber salad (cold).
Oven — 200°C, 15-25 minMarleen's choice
Preheat the salmon quiche uncovered on the baking paper (this will make the base crispy) for 15 minutes (1 person) to 20-25 minutes (2 or more persons). Serve with the cucumber salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 275 g