Salmon and Brocoli Quiche

An other nice quiche that I make when I have salmon left-overs.

Preparation: 10 minutes
Cooking: 30 minutes
Servings: 4 to 6
Level: Easy
Cost: cheap

Equipment: oven, tart tin, large bowl, pan

Ingredients:
– a roll of shortcrust pastry (ready or make it yourself)
– 5 eggs
– brocoli
– salmon
– 200 mL crème liquide (single cream)
– 250 mL crème fraîche (double cream)
– 150 g grated emmental

Unroll the pastry in a tart tin, make holes with a fork and cook for 10 minutes in the oven.
Cook the brocoli in water or in a steamer. Cook the salmon in the oven for 15 minutes.
In a large bowl, mix the eggs, the cream and the cheese.
Spread the salmon and brocoli trees on the pastry, pour the preparation. Spread some cheese on top and cook in the oven for 25-30 minutes.

Enjoy with a salad
Nice for a buffet or for your lunchbox

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Tomato and tapenade tart

This is an amazing recipe of original tomato tart. It is not dry at all and really good!My family and friends love it! It is a nice alternative to a pizza!

Preparation: 20 minutes
Cooking: 30 minutes
Servings: 4
Level: Easy
Cost: cheap

Equipment: pan, oven

Ingredients:
– a ready roll of puff pastry
– 5 tomatoes
– 2 big onions
– tapenade (olives puree, black or green, as you prefer)
– 1 tablespoon honey (my secret ingredient!)
– Herbs (oregano or basil or mixed herbs)

Optional: fresh basil, mozarella or goat cheese

Unroll the pastry on the oven plate, make holes with a fork and cook in the oven for 15 minutes.
In the meantime, chop the onions and cook them in an hot oiled pan. At the end, add the honey. It gives an very good sweet taste and corrects the acidity of tomato. Slice the tomatoes.
When the pastry is cooked, spread a thin layer of tapenade on the pastry, then the onions and end with the tomatoes. Add salt, pepper, herbs and cook in the oven for about 20 minutes.
You can add cheese on top (better to add it at the end and grill for 5 minutes).

When it is ready serve hot. You can decorate with fresh basil.

Tips:
When I’m out of tapenade, I sometimes use green pesto