Quiche with fennel & smoked salmon

For ➍

150 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.

Plate pie with celeriac, chicory, pears & gorgonzola

For ➍
270 g fresh puff pastry
125 g crème fraiche
1 celeriac
3 stumps witloof / endives
150 g gorgonzola
2 Conférence pears
50 g unroasted walnuts

Preheat the oven to 200 ° C. Roll out the puff pastry and the accompanying baking paper over a baking sheet. Divide the crème fraîche over it.
Peel the celeriac and cut into 1 cm cubes. Cut the bottom of the witloof, halve the stump lengthwise and remove the hard core. Cut the half stumps in half lengthwise.
Divide the celeriac and witloof over the puff pastry. Cut the gorgonzola into cubes and divide over the vegetables. Bake the plate in the oven for 25 m until done.
Peel the pears, remove the core and cut the flesh into cubes. Spread the walnuts over the pie.