For ➍150 g smoked Atlantic salmon strips
1 fennel
200 g snack tomatoes
1 roll puff pastry
100 grated Emmenthal cheese
1 dl milk
4 eggs
1 tbs butter
1 ts dill black pepper & salt
140 g arugula, lamb's lettuce, beetroot
2 tbs olive oil
1 tbs white wine vinegar
Cut the fennel in 2. Remove the hard core and cut into strips.
Cut the snack tomatoes into 2.
Preheat the oven to 180 ° C.
Melt the butter in a pan and stew the fennel for 5 m. Season with salt and pepper.
Break the eggs and mix in the milk. Season with salt and pepper.
Place the puff pastry with baking paper in a cake tin. Press the edges well and remove the excess dough. Prick the pastry base several times with a fork.
Divide the fennel over the puff pastry and sprinkle with the grated cheese. Divide the salmon strips over it and cover with the egg mixture. Place the halved tomatoes on top, cut side up. Sprinkle with the dill and place 45 m in the preheated oven.
Mix the olive oil with the white wine vinegar and season with salt and pepper. Mix into the salad mix.
Cut the quiche into wedges and serve with the salad.
