An other nice quiche that I make when I have salmon left-overs.
Preparation: 10 minutes
Cooking: 30 minutes
Servings: 4 to 6
Equipment: oven, tart tin, large bowl, pan
– a roll of shortcrust pastry (ready or make it yourself)
– 5 eggs
– 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