::RECIPE:: Salmon potato and broccoli quiche / 鮭魚馬鈴薯花椰菜鹹派

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INGREDIENT 材料:

約三公分厚度八吋派皮 *1 (其實要做幾寸都沒關係,內餡分量可以自己增加或減少)

FILLING 內餡: 

Salmon 鮭魚 – 約 300g

Potatoes 馬鈴薯 – 約150g

Broccoli 花椰菜- 約100g

Onion 洋蔥 – half piece 約半顆

Pepper & Salt 胡椒 鹽巴 – 適量,因為魚本身有鹹味 (調味用)

DECORATION裝飾:

Sliced Tomatoes 牛番茄

蛋奶液:

Eggs 蛋 – 2顆

Milk 牛奶 – 約200 ml

Salt 鹽巴少許

(視內餡多寡,可能會剩也有可能不夠)

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METHODS 做法:

1. 熱鍋,將洗淨的鮭魚用廚房紙巾擦乾後直接煎

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2. 煎熟的鮭魚盛起放涼備用,不用換鍋,直接下切好的洋蔥炒香

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3. 將鮭魚撥成小塊,和洋蔥一起拌炒

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4. 馬鈴薯切片燙熟,撒上鹽和胡椒,和切片牛番茄一起,用180ºC 烤約20分鐘

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5. 花椰菜洗淨,切小辦後川燙,備好所有的料

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6. 派皮底部均勻鋪上鮭魚洋蔥

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7. 放上烤過的馬鈴薯切片

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8. 再鋪一層鮭魚洋蔥,均勻灑滿花椰菜

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9. 倒入蛋奶液,放上烤過的牛番茄片

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10. 180ºC 烤約30分鐘,確認內餡熟了就可以出爐囉~

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