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.

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.

Energy151,08 kcal

Protein6,64 g

Fat10,74 g

of which saturated5,31 g

Carbohydrates5,39 g

Dietary fibre0,72 g

Salt0,42 g

Average weight: 275 g