Recipe: Sea aster quiche with salmon

This sumptuous quiche with a shade of Zeeland is easy and quick to prepare. It works well as a main course, with a fresh green salad to accompany it. Also good as a savoury snack. Or served in triangular slices during a (decent) Zeeland aperitif. 

Seaweed quiche with salmon


  • 1 roll of chilled fresh flaky pastry, or 5 sheets deep-frozen flaky
  • pastry (defrosted)
  • 100 grams sea aster
  • 200 grams salmon
  • 3 eggs (L)
  • 4 tablespoons double cream
  • Freshly ground pepper


Pre-heat the oven to 200°C.
Grease the quiche mould and line with the pastry. With a fork, prick some holes in the pastry. Put the salmon and half of the sea aster on top.
Beat the eggs well together with the cream and pepper. Pour the mixture over the sea aster and salmon. Place the dish in the middle of the pre-heated oven. Bake for 30 minutes.
Blanche the other half of the sea aster for 5 minutes and use it to garnish the baked quiche just before serving. Run up a crisp green salad and enjoy.

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