Individual Smoked Salmon Quiches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 491 cal. | (23 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 4.3 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 240 mg | (6 %) | ||
| Calcium | 271 mg | (27 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 20.2 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 225 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
- For the filling
- 100 grams smoked Salmon
- 1 onion
- 2 Tbsps chopped Dill
- 3 garlic cloves
- 4 eggs
- 200 grams freshly grated Gruyere
- 250 grams Whipped cream
- salt
- freshly ground peppers
Preparation steps
For the dough: Mix the flour and salt together in a bowl, and make a well in the center. Cube the butter and sprinkle around the glour. Crack the egg into the well. Use a pastry cutter or knife to cut in the butter until crumbly. Use hands to knead the mixture into a smooth dough. Shape into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
For the filling: Finely dice the smoked salmon. Peel and finely chop the onion. Stir the smoked salmon with the onion in a bowl. Peel and press the garlic. Stir the dill and garlic into the salmon mixture.
In another bowl, whisk the eggs with the cheese and cream. Season with salt and pepper to taste.
For the assembly: Roll out the dough on a floured surface and cut out rounds of dough that will fit individual tart tins. Line the tart tins with the dough. Place in a 200°C (approximately 390°F) oven and bake for 10 minutes.
Divide the salmon mixture between the pastry shells and pour the egg mixture over top. Bake until set, about 35 minutes. Serve warm.
