Salmon and parsnip quiche

Serve this dish with a generous green salad or vegetable soup for a balanced meal rich in vitamins.

Ingredients (serves 6):

  • 1 roll of puff pastry
  • 1 parsnip
  • 1 onion
  • smoked salmon
  • 4 eggs
  • 400 ml double cream
  • 10 g butter
  • grated Gruyere
  • grated nutmeg, salt, pepper


  • Preheat the oven to 180°C, gas mark 4-5.
  • Wash and grate the parsnip, chop the onion.
  • Melt the butter and add the parsnip and onion; cover with a lid and allow to sweat gently for 10 minutes.
  • Unroll the pastry into a tin and prick with a fork.
  • In a large bowl, mix the eggs with the cream and season with pepper and a pinch of nutmeg.
  • Finely chop the smoked salmon and arrange on the base of the tart with the parsnip mixture.
  • Add the grated Gruyere and pour the egg and cream mixture over the top.
  • Bake in the oven for 40 minutes.

The salmon can be replaced with cubes of smoked ham.

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