Zucchini, peas & salmon quiche
Serves 4
- 1 puff pastry pie base (from the supermarket)
- 1 (green) zucchini (peeled and sliced)
- 2 handfuls of frozen peas (the sweetest you can find)
- 2 salmon fillets (in cubes)
- a handful of grated cheese (I think I used gruyere cheese)
- 150 g cottage cheese
- 1,5 dl condensed milk (unsweetened)
- 1 tbsp wheat flour
- 2 eggs
- olive oil
- tsp of dill
- (salt) & pepper
- Briefly steam or fry the zucchini slices (4 or 5 mins). They should still be crunchy, as you still have to put it in the oven. Season with dill and salt and pepper to taste.
- Cook the peas briefly in boiling water until they start 'floating'.
- Preheat the oven to 200°C (or 180°C for a fan assisted oven). Beat the 2 eggs and mix them with the cottage cheese, the flour and the condensed milk.
- Put the pie base in a quiche or pie pan (I tend to use a regular silicone pie pan, which means I have to 'fold' the dough a bit at the sides.)
- Now put the zucchini on top of the pie base. You can just throw it in and spread it out a bit, or you can create nice circles with it, that's what I do ;-). Then add the raw cubes or slices of salmon and decorate with the peas.
- Sprinkle with the grated cheese.
- Pour the egg 'mixture' on top of the vegetables and put it in the oven for 15 - 20 mins.
Enjoy!
