Recipes

Scarlet runner bean quiche with smoked salmon

Difficulty level: medium
  • 120 Min. Preparation time
  • 8Portions
  • 200 °CHeißluft

Quiche pastry

  • 130 g butter (chilled)
  • 250 g flour
  • 1 egg
  • 1 tbsp Steirerkraft apple vinegar
  • Salt
  • Butter (for the quiche dish)

Filling

  • 3 eggs
  • 200 ml whipping cream
  • 2 tbsp fresh herbs (e.g. parsley, finely chopped)
  • Salt, nutmeg
  • 200 g organic smoked salmon
  • 400 g Steirerkraft ready-to-eat scarlet runner beans PDO
  • 4 tbsp ricotta

Lemon and thyme dip

  • 6 tbsp mayonnaise
  • 6 tbsp sour cream
  • Salt, cayenne pepper
  • Zest of 1 organic lemon
  • 4 sprigs of thyme
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Preparation

  1. Cut the butter into small cubes and knead it quickly with the flour, egg, apple vinegar and salt to make a smooth pastry. Shape it into a ball, flatten it slightly, wrap in cling film and chill for about an hour.
  2. Roll out the pastry until it is about 3 mm thick all over and use it to line a buttered quiche dish. Bake for 10 minutes in a fan oven pre-heated to 200 °C.
  3. While it is cooking cut the smoked salmon into wide strips; put the scarlet runner beans in a sieve, rinse them and drain well. Combine the eggs, cream, herbs, nutmeg and salt until well mixed. Spread the smoked salmon, scarlet runner beans and ricotta over the pastry case and pour the egg and cream mixture over. Cook in a fan oven heated to 200 °C for approx. 40 minutes – the filling should be firm and the top golden brown.
  4. To make the lemon and thyme dip, combine the mayonnaise and sour cream; season with salt and pepper. Strip the leaves from the thyme sprigs and stir them into the dip with the lemon zest. Allow the quiche to cool slightly and serve it with the lemon and thyme dip.
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Apple vinegar Premium

The pleasant acidity of the Styrian apple cider Premium, which…
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€ 3,49 – € 7,99 incl. VAT., excl. Shipping costs
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Scarlet runner beans ready-to-eat

Scarlet runner beans a small miracle of nature! These Queens…
from € 3,49 incl. VAT
€ 3,49 – € 17,00 incl. VAT., excl. Shipping costs
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Scarlet runner bean quiche with smoked salmon

Difficulty level: medium
  • 120 Min. Preparation time
  • 8 Portions
  • 200 °C Heißluft

Quiche pastry

  • 130 g butter (chilled)
  • 250 g flour
  • 1 egg
  • 1 tbsp Steirerkraft apple vinegar
  • Salt
  • Butter (for the quiche dish)

Filling

  • 3 eggs
  • 200 ml whipping cream
  • 2 tbsp fresh herbs (e.g. parsley, finely chopped)
  • Salt, nutmeg
  • 200 g organic smoked salmon
  • 400 g Steirerkraft ready-to-eat scarlet runner beans PDO
  • 4 tbsp ricotta

Lemon and thyme dip

  • 6 tbsp mayonnaise
  • 6 tbsp sour cream
  • Salt, cayenne pepper
  • Zest of 1 organic lemon
  • 4 sprigs of thyme
Warenkorb Icon Shop products online

Preparation

  1. Cut the butter into small cubes and knead it quickly with the flour, egg, apple vinegar and salt to make a smooth pastry. Shape it into a ball, flatten it slightly, wrap in cling film and chill for about an hour.
  2. Roll out the pastry until it is about 3 mm thick all over and use it to line a buttered quiche dish. Bake for 10 minutes in a fan oven pre-heated to 200 °C.
  3. While it is cooking cut the smoked salmon into wide strips; put the scarlet runner beans in a sieve, rinse them and drain well. Combine the eggs, cream, herbs, nutmeg and salt until well mixed. Spread the smoked salmon, scarlet runner beans and ricotta over the pastry case and pour the egg and cream mixture over. Cook in a fan oven heated to 200 °C for approx. 40 minutes – the filling should be firm and the top golden brown.
  4. To make the lemon and thyme dip, combine the mayonnaise and sour cream; season with salt and pepper. Strip the leaves from the thyme sprigs and stir them into the dip with the lemon zest. Allow the quiche to cool slightly and serve it with the lemon and thyme dip.
Print recipe
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