| Cook Time | 60 minutes |
| Servings |
Ingredients
Basis:
- 500 gram Puff pastry
Filling:
- 100 gram Champagnons
- 300 gram Salmon
- 1 handful Leek
- 1 piece Tomato yellow
- 6 tablespoons Potato puree
- 2 pieces Chicken eggs
- 80 ml Cream or fat milk
- Black pepper to taste
- Salt to taste
- Vegetable oil for fry
Ingredients
Basis:
Filling:
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Instructions
- Cut leeks lengthwise and rinse, cut.
- Wash the mushrooms, dry, slice.
- Pour into a pan with oil.
- Lightly fry, stirring occasionally.
- Grate boiled potatoes or take ready puree.
- Beat eggs (one egg I replaced with egg powder-1 tbsp) and pour in milk or cream.
- Transfer to the puree fried mushrooms with leeks.
- Cut fresh salmon into small pieces. I have frozen fillet trimmings.
- Add the fish to the filling. Salt and pepper the filling.
- The dough is thawed, roll out the circle base and then strip the bumpers.
- In a split form, make a basket of dough, prick the bottom with a fork and fill with filling. On top I drowned pieces of yellow tomato.
- Bake at 200* in the oven. oven with blowing 40 minutes.
- I left the pie to cool in the oven so the filling would catch.
- Transfer the quiche to a Board or flat plate. Now the cake is easy to divide into portions.
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