This week I made a really yummy quiche: with smoked salmon and chicory…
What do you need?
- Chicory (witlof)
- Smoked salmon
- Puff pastry (bladerdeeg)
- Pepper and salt for seasoning
- Grated cheese if you like cheese
What do you do?
Cut the chicory lengthwise in two, then into cm big strips. Melt butter in a pan, throw in the chicory and let it stew for a few minutes, add some honey and seasoning and stir well, stew for a minute more. Put the chicory in a strainer and let it cool down and drain well. We don’t wan to much liquid in our quiche!
Put the puff pastry in a quiche or pie tin, poke it well with a fork to keep it from puffing too much while baking. Dress the puff pastry with smoked salmon, put in the chicory and make sure it’s kind of evenly spread out.
Pour the cream in a bowl, add one egg per 100 ml cream. Wisk well, season with pepper and salt (easy on the salt, smoked salmon adds a salty flavour!) Pour the mixture over your chicory and salmon. Depending on the size of the tin and your quiche use less or more cream and eggs…
If you like some cheese, put the grated cheese on top now.
Preheat your oven (about 180°C), put in the quiche and bake (about 40-45 minutes) until golden brown and the quiche is firm and not runny anymore.
(I didn’t have a round tin, so a square one also does the trick)