Another Sunday, another brunch recipe! Now that we are gradually allowed to see each other more often, I really enjoy inviting friends and family for a nice brunch. And then during these brunches I always make sure I have a different type of quiche on the table. Because everybody loves quiche right?! This time I felt like something with fish so I chose to use salmon fillets.

What do you need?

- 250g salmon fillet (try to find a nice fresh piece for this. If this doesn't work, you can also use frozen salmon fillet)
- a pack of puff pastry for savory pie or butter puff pastry (I like the latter best, but it is not officially allowed ;))
- 5 eggs
- 100ml cooking cream
- 400g soup vegetables
- 1 zucchini
- 100g feta cheese
- 100g mature grated cheese
- 1 onion
- 1 tbsp salt
- 1 fish stock cube
- 15g fresh dill
- pepper
- olive oil
- a quiche shape

1. Preheat the oven to 180 degrees. Wash the zucchini under the tap and cut it into small pieces. Chop an onion and fry it in a pan with a little olive oil. Fry the zucchini briefly and add the soup vegetables to the pan. Fry everything for a few more minutes on low heat and then add the salt and the stock cube. Fry for a while until the stock cube has dissolved.

2. Cut the salmon into cubes of approximately 1 cm. Let the puff pastry thaw and cover the quiche tin with puff pastry. Then divide the vegetable mixture over the quiche tin and then sprinkle the cubes of salmon over the vegetables.

3. Mix the eggs, dill, cooking cream, crumbled feta cheese and 3/4 of the grated cheese in a bowl with a whisk. Season with salt and pepper. Pour the mixture over the salmon and vegetables and divide evenly. Finish the quiche with some grated cheese.

4. Bake the quiche in the middle of the oven for about 50-60 minutes and enjoy! The quiche tastes best when it just comes out of the oven.

Enjoy girls!

Love, Jessie