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    • Mini salmon zucchini quiche

    Small but nice! These aromatic tartelettes are filled with smoked salmon, zucchini and a tasty mustard cream. A fructose-free low FODMAP appetizer that looks great and tastes great not only at Christmas. Combine them with a lamb's lettuce with your Salad dressings.

    Preparation time: approx. 60 min.
    Resting time: approx. 60 min.
    Baking time: approx. 35-40 min.
    Difficulty: easy
    Quantity: 6 servings (if using small tartlet molds, about 12 if using muffin tins).

    Ingredients for the shortcrust pastry:

    • 250g spelt flour, plus some for rolling out.
    • 125g lactose-free cold butter
    • 1 egg
    • ½ tsp salt

    Ingredients for the filling:

    • 1 zucchini (approx. 200g)
    • 150g smoked salmon
    • 200g lactose-free crème frâiche
    • 2 eggs
    • 2 tsp Frusano Mustard
    • 1 tbsp dill, chopped
    • 1 tsp salt
    • Pepper

    Other:

    • 6 small tartelette molds or muffin tin
    • Some butter for the mold
    • Some flour for the mold 

    Preparation:

    1. First, mix the ingredients for the shortcrust pastry into a smooth dough, wrap in cling film and place in the fridge for about 1 hour.
    2. Then, for the filling, mix the lactose-free crème frâiche with the 2 eggs, organic mustard and dill. Season the cream with salt and pepper. 
    3. Preheat the oven to 200 °C, top/bottom heat.
    4. Next, grease the molds with butter and dust with flour. Knock off the excess flour. 
    5. Now roll out the short pastry on a floured work surface to about half a centimeter thick. Cut out circles for each of the molds you will be using and line the molds with them. Prick the dough several times with a fork.
    6. Cut the zucchini into thin slices. Now layer 1 tablespoon of cream, a layer of zucchini (1-3 slices, depending on diameter) and 1 matching piece of smoked salmon in the molds. Repeat a second time, filling the mold with cream and covering the salmon on top with it.
    7. Finally, bake the mini quiche in a preheated oven for 35-40 minutes until golden. 
    8. Allow to cool for 5-10 minutes before serving and turn the quiche out of the pan.
     
    Have fun preparing and enjoying!