Name: Quiche basilea
Ingredients: Lachs 100 letztes Mal zu wenig-250g; Sbrinz 2*50 g; Kuchenteig Sablé; 350 g Broccoli, in Röschen; 2 Ei, verklopft; 1 dl Weisswein; 2 dl Vollrahm; ½ TL Salz; Pfeffer; Muskat

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Teig mitsamt dem Backpapier in ein Wähenblech (ca. 28 cm ᴓ) legen, dicht einstechen, Sbrinz auf dem Teig verteilen.

Broccoli im Salzwasser ca. 3 Min. kochen, abtropfen, kalt abspülen, mit Haushaltpapier trocknen. Broccoli und Lachs auf dem Teigboden verteilen.

Eier mit Wein und Rahm verrühren, würzen, Dill darunterrühren. Guss über den Belag giessen, Reibkäse darüberstreuen.

ca. 30 Min. auf der untersten Rille des auf 220 °C vorgeheizten Ofens. Die Tarte lauwarm servieren.

Quiche basilea

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