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
Preparation
- 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.
- 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.
- 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.
- 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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