Salmon and sundried tomatoes quiche

Ingredients

  • 1 puff pastry
  • 1 package Salmon fish
  • 7 pieces of dried tomatoes "Sol Tomato"
  • 3 eggs
  • 3 tablespoons light cream
  • 50g grated cheese

Preparation

  • Roll out the dough into a mold of 28 cm.
  • In a bowl mix eggs and cream.
  • Over the dough arrange the salmon fish, and pieces of dried tomatoes "Sol Tomato".
  • Top with egg mixture, cream, sprinkle with grated cheese.
  • Bake 20 minutes in the preheated oven at 180°.