Quiche with Salmon and Pears
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,398 cal. | (162 %) | ||
| Protein | 143 g | (146 %) | ||
| Fat | 250 g | (216 %) | ||
| Carbohydrates | 151 g | (101 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.1 g | (44 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 27 μg | (135 %) | ||
| Vitamin E | 20.7 mg | (173 %) | ||
| Vitamin K | 39.9 μg | (67 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 2.8 mg | (255 %) | ||
| Niacin | 73.1 mg | (609 %) | ||
| Vitamin B₆ | 3.1 mg | (221 %) | ||
| Folate | 472 μg | (157 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 53.3 μg | (118 %) | ||
| Vitamin B₁₂ | 23.6 μg | (787 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 3,297 mg | (82 %) | ||
| Calcium | 486 mg | (49 %) | ||
| Magnesium | 217 mg | (72 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 66 μg | (33 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 128.4 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 1,412 mg | |||
| Complete sugar | 50 g |
Ingredients
- Ingredients
- 300 grams Puff pastry dough (frozen)
- 2 scallions
- 500 grams Salmon (ready to cook, skinless)
- 3 eggs
- 200 grams Sour cream
- 100 milliliters Whipped cream (at least 30% fat content)
- salt
- freshly ground peppers
- Nutmeg
- 2 ripe Pear
- butter (for greasing the mold)
- Pastry flour (for dusting the worktop)
Preparation steps
Thaw the shortcrust pastry dough.
Rinse, trim and cut the scallions into thin rings. Rinse the salmon fillets, pat dry and cut into bite-size pieces.
For the custard, mix the eggs with the sour cream, nutmeg and the cooking cream, and season with salt and pepper.
Rinse the pears into quarters, remove the core, cut one half into small cubes and the other half into thin slices.
Grease a quicheform pan with butter. Roll out the shortcrust pastry dough on a floured surface as per the size of the pan and line the pan with it. Use a fork to prick the bottom several times and spread the custard over it. Top with the salmon cubes and pear slices in a fan shape, pressing lightly into the custard and distribute the scallions and pear cubes in the interstices. Press again lightly into the custard.
Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 30-35 minutes. Remove and serve immediately.
