Leftover comté and smoked salmon quiche with baby courgettes ribbons . Make this today, tomorrow or any other day! It’s a super quick, last minute meal that is beautiful, delicious and so easy to make. Just follow the recipe and substitute with whatever veggies you have on hand . This recipe is based on Aline’s easy thyme quiche . Recipe .Comté and smoked salmon quiche
Comté and Smoked Salmon Quiche
Prep time:
Cook time:
Serves:
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- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Leftover comté and smoked salmon quiche with baby courgettes ribbons . Make this today, tomorrow or any other day! It’s a super quick, last minute meal that is beautiful, delicious and so easy to make. Just follow the recipe and substitute with whatever veggies you have on hand . This recipe is based on Aline’s easy thyme quiche . Recipe .Comté and smoked salmon quiche
INGREDIENTS
- 1 pack ready rolled puff pastry (fresh type, pure butter)
- 4 eggs
- 200ml fresh single (or cooking) cream
- 100-150grs emmental and mozzarella, grated
- 200grs grated comté
- 2 slices smoked salmon
- 1 handful fresh thyme
- 1 teaspoon sesame seeds
- Freshly ground black pepper
METHOD
- 1)
Preheat the oven at 200C.
- 2)
Beat the eggs until they become fluffy. Add the cream. Add the cheeses to the mix. Add the thyme. Season with freshly cracked black pepper. Whisk everything until well mixed. Fold in the salmon cut I to small pieces.
- 3)
Dust some flour on your work surface and gently roll the ready made dough to have it overhang your pie plate (about 9 or 10 “)
- 4)
Line a pie plate with the dough, let the extra pieces over hang the plate.
- 5)
Place the mixture on the dough and fold any excess dough onto the top of the cheese mixture.
- 6)
Top with a few very thin slices of baby courgettes (optional).
- 7)
Brush any leftover egg and cream (egg wash) on the puff pastry- it will be shiny once baked.
- 8)
Sprinkle with sesame seeds if desired.
Notes
Bake it in the oven for 30-40 minutes or until the top becomes golden/ brown.