Broccoli and Salmon Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 292 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 76.6 μg | (128 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 246 mg | (6 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the pastry
- 200 grams Pastry flour
- 1 generous pinch Baking powder
- 1 pinch salt
- 125 grams butter
- 1 egg
- 2 Tbsps cold water
- For the filling
- 500 grams Broccoli
- salt
- 150 grams Smoked salmon
- 100 grams aged Gouda
- For the topping
- 2 eggs
- 300 grams Crème fraiche
- 1 Tbsp grated Horseradish
- salt
- freshly ground pepper
- 1 tsp cornstarch
Preparation steps
For the pastry: Mix flour with baking powder and salt. Cut butter into pieces and add together with an egg and cold water to flour mixture. Quickly knead into a smooth pastry. Separate little piece of pastry and roll out thinly on a floured surface. Cut out fishes from the pastry and arrange on a lined with parchment paper baking sheet. Bake in preheated oven at 200°C (gas mark 3-4; convection oven 180°C) (approximately 400°F) for about 8-10 minutes. Roll out remaining pastry on a lightly floured surface to a rectangle (38 x 32 cm) (approximately 15 x 12 inches) and line greased baking sheet with it. Prick with a fork several times and bake for about 15 minutes.
For the filling: Rinse broccoli and divide into florets. Blanch in boiling salted water for about 4 minutes, rinse in cold water and drain well. Spread broccoli and salmon on the pastry and sprinkle with cheese.
For the topping: Whisk all ingredients well and pour over broccoli and salmon. Bake for 25 minutes more and let rest for about 10 minutes. Garnish with baked fishes and serve warm.
