Tasty, non-standard quiche with a typical Dutch vegetable used in a different way. Very tasty with the addition of the smoked salmon and the feta cheese.

40 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 300 gr kale
  • 150 gr smoked salmon
  • 50 gr feta cheese
  • puff pastry
  • 4 eggs
  • 1 onion
  • 250 ml cooking cream
  • dried chili flakes
  • salt and pepper
  • pine nuts

How to prepare it:

Pre-heat your oven to 200 degrees.

Defrost the puff pastry, make sure you have enough time to defrost as the puff pastry is very sensitive.

Start by mixing the eggs, cooking cream, some dried chili flakes and some salt and pepper in a mixing bowl. Peel and fine slice the onion

Place a baking pan on the stove, add some olive oil and add the onion once the oil is hot. Add the kale as well, stir fry the kale for a couple of minutes. Cut the salmon into small pieces and add them to the kale. Fry till the salmon changes color to softer pink. Add the pine nuts and fry for another 2 minutes before taking the pan off the stove.

Grease the spring form pan with some butter and flour so the pastry will not stick onto it. Cover the bottom and sides with the puff pastry. Fill the spring form pan with the kale-salmon mixture. Pour the egg mixture in equal parts over the spring form. Finish the quiche by crumbling the feta on top.

Place the quiche in the oven for 25 minutes. Check with a wooden stick if the quiche is cooked.

If there is no remaining residue, it is ready to serve.