Smoked salmon and shrimp quiche
220 g flour
110 g butter
1 teaspoon salt
1 small zucchini
80 g of smoked salmon
1 handful of pre-cooked shrimps
50 g smoked cheese
40 g soft goat cheese
125 g cheese spread
½ cup milk
1 teaspoon dried thyme and parsley
Salt and pepper
Wash and cut the eggplant and zucchini in slices. Grill them in a non-stick frying pan. Place the ready ones in a covered bowl, salt and drizzle with olive oil. Leave to marinate.
Beat the softened butter into cream. Stir in the egg and salt. Then gradually add the flour. Make a soft and non-sticky dough. Refrigerate for 20 minutes.
Roll out the dough on a parchment sheet as thin as you can, slightly wider in diameter than the quiche baking tin. Line the tin with the dough, easing it to the base. Trim the edges with scissors or a knife.
Cut the eggplant and zucchini slices into quarters and spread evenly over the bottom of the pastry case. Proceed the same way with the cheese, smoked salmon and shrimps.
Beat the cheese spread, eggs, milk and spices in a bowl. Pour this mixture over the quiche. Bake in preheated oven at 180°C until golden brown and firm in the middle.
Serve the smoked salmon quiche warm or at room temperature.