{"id":3576,"date":"2014-01-21T21:09:25","date_gmt":"2014-01-21T19:09:25","guid":{"rendered":"http:\/\/www.bastelesel.de\/?p=3576"},"modified":"2014-01-21T21:17:24","modified_gmt":"2014-01-21T19:17:24","slug":"lachsquiche","status":"publish","type":"post","link":"http:\/\/www.bastelesel.de\/en\/lachsquiche\/","title":{"rendered":"Salmon Quiche"},"content":{"rendered":"

A light quiche made without any sour cream. A white roux is ligating all ingredients. Thanks to the deep-frozen flake pastry it’s done easily and suitable for a small household because the pastry sheets can be removed piecewise. Fennel gives this recipe a fancy flavour and savoured with a glass of wine it’s a really delicious evening meal.<\/p>\n

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Salmon Quiche<\/div>\t
2014-01-21 18:56:11<\/div>\t\t
Serves 4<\/div>
Flaky pastry with salmon and fennel<\/div>\t
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Write a review<\/div>\n\t\t<\/div>\t\t
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Print<\/div>\t<\/div>\t
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Prep Time<\/div>\n\t\t\t
25 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
25 min <\/span><\/div>\n\t\t<\/div>\t\t
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Total Time<\/div>\n\t\t\t
50 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t
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Prep Time<\/div>\n\t\t\t
25 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
25 min <\/span><\/div>\n\t\t<\/div>\t\t
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Total Time<\/div>\n\t\t\t
50 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t\t
Ingredients<\/div>\t\t\t
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  1. 2 sheets deep frozen flaky pastry (about 6x6 inches)<\/li>\t\t\t\t
  2. 2 tbsp butter<\/li>\t\t\t\t
  3. 2 tbsp wheat flour<\/li>\t\t\t\t
  4. 2 cups milk<\/li>\t\t\t\t
  5. 17 oz salmon (fresh or deep-frozen)<\/li>\t\t\t\t
  6. 2 tbsp cooking-oil<\/li>\t\t\t\t
  7. salt, pepper<\/li>\t\t\t\t
  8. 2 fennel bulbs<\/li>\t\t\t\t
  9. 1 bunch dill<\/li>\t\t\t\t
  10. 4 eggs<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Preparations<\/div>\t\t\t
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    1. Butter four mini tart moulds<\/li>\t\t\t\t
    2. Preheat oven at 390\u00b0F<\/li>\t\t\t\t
    3. Remove pastry sheets, cut in halves and unfreeze. Roll out on a lightly floured baking sheet ao that they're a bit bigger than the moulds. Place one square into each mould and press edges down.<\/li>\t\t\t\t
    4. Melt butter in a cooking pan and sweat flour in it. Deglaze with milk, boil up and cook for a minute. Then let it cool down.<\/li>\t\t\t\t
    5. Wash salmon (unfreeze before if necessary), pat dry and cut in dices. Heat one tablespoon of cooking oil in a frying pan and fry salmon dices for about 5 minutes. Add salt and pepper.<\/li>\t\t\t\t
    6. Wash fennel bulbs and cut into thin slices. Remove salmon from pan, put aside and add further oil. Fry the fennel slices appr. 3 minutes.<\/li>\t\t\t\t
    7. Pluck points of dill, stir in cold sauce with three eggs and flavour then.<\/li>\t\t\t\t
    8. Scatter fennel and salmon in tart moulds and pour sauce on top. Whisk the last egg and spread on pastry edges.<\/li>\t\t\t\t
    9. Bake in preheated oven at 390\u00b0F for 20-25 minutes.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Notes<\/div>\t\t\t
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      1. You may also bake the quiche in a normal sized tart mould. Then the flaky pastry sheets don't need to be cut in halfes. Just roll them out to cover bottom and sides of your mould.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
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